Maison Telme pastries, from Provence
In 1947, Gaston and Lydie Telme founded a butcher shop in the small town of Oraison in Provence, where they sold homemade pâtés, saucissons, and hams that soon became very popular throughout the region.
In 1981, their daughter Jeanine Nervi took over the family business and revolutionized production by experimenting with new spices and flavors. Under her leadership, exciting, delicious, and locally inspired varieties featuring pastis, lavender, olives, almonds, and more were created.
In 2007, Solange Nervi took over the family business as the third generation and renamed it Maison Telme. She modernized the production facility in accordance with European standards and expanded the customer base. Today, Maison Telme’s pâtés and terrines are sold throughout Europe, in Russia, and as far afield as Japan.
Nevertheless, Maison Telme still produces its products the same way Gaston and Lydie did in the company’s early days—the terrines are filled by hand using a fork—and product quality always remains the top priority.
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