Cafesweets

Confections pressed from old world recipes, printed in sugar and time.

Every sweet is a proof of patience.

We do not rush caramel. We do not substitute chocolate. We do not simplify tradition.

CONFECTION — 001

Burnt Caramel Tart

Dark caramel set in a rye shell. Bitter, sweet, exact. A recipe unchanged since 1962.

$8.50
CONFECTION — 002

Violet Ganache

French single-origin chocolate, pressed with dried violet. Cold-tempered. Deeply fragrant.

$12.00
CONFECTION — 003

Chestnut Madeleine

Chestnuts ground with raw honey and aged butter. Shell-pressed, oven-browned.

$6.00
SEASONAL — MAY 2026

Rose & Black Pepper Praline

A limited pressing of candied almonds crushed with Tellicherry pepper and damascene rose water. Available through the end of the season. Twelve per tin. No reserves.

ON CRAFT

We work with the season, not against it. Each month brings one new pressing — never more, always gone by the last day. The discipline is the point.

OUR ORIGIN

Founded in a basement. Unchanged since.

Cafesweets began in 1978, when Marguerite Soleil began pressing caramels in her Lyon apartment cellar. She sold them wrapped in wax paper, hand-labelled with the batch number.

We still use her caramel ratio. We still stamp the batch number. The basement is now a kitchen. The wax paper is the same.

CRAFT NOTES

Small Batches Only

  • Maximum 40 units per confection per week
  • No artificial preservatives. Four day shelf life.
  • Ingredients sourced from three suppliers, same since 1978
  • Chocolate tempered by hand, never machine
VISIT — LOCATION

Find Us

14 Rue des Douceurs Lyon, 69002 France
Hours Tue–Sat 10:00–18:00 Sun 10:00–14:00 Mon Closed

Printed in sugar since 1978.

BATCH RECORDS SINCE 001 — CAFESWEETS.XYZ