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ABOUT US


ABOUT US


Dana Confection Co. handcrafts unique sweets from around the world using locally-sourced ingredients. Lovingly made in Brooklyn, NY, our confections include seasonal fruit, carefully selected from local farms. 

 

When making our confections, we celebrate the traditional techniques which have been used for hundreds of years to preserve the taste of each fruit at its peak flavor. Our line of sweets include the calisson, a 500-year-old confection from Aix-en-Provence, as well as nougats, syrups and pâte de fruit. This array of products allows us to use every bit of our fruits to produce these sweets, so nothing goes to waste.

Beautifully packaged for any occasion, our products can be purchased online or from dozens of retailers listed on our website. Contact us for special orders and customization requests! 

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About


About Rachel

About


About Rachel

Rachel Dana, owner of Dana Confection Co. 

When Rachel Dana discovered CSA 10 years ago, she discovered how fun and challenging it was to work with the flavors of the seasons.

 

Dana Confection Co. was founded by Rachel Dana in 2015, inspired by her adventures around the world and a passion for simple, delicious local food. It all begin in 2012 while visiting Aix-en-Provence that Rachel discovered the calisson. Enamored by its complex and perfectly sweet blend of fruit and almond, Rachel learned how to make them, as she could not find them anywhere outside of the provincial city.

As Rachel was also a member of a CSA program, she began integrating the seasonal fruits she would receive into her sweet-making, and discovered that calissons were the perfect way to capture and preserve the richest flavors of the season. What started as a hobby quickly became a business. Between Rachel's never ending curiosity and seasoned tastebuds, she continues to bring new products and flavors to her customers each season.

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Process


OUR PROCESS

Process


OUR PROCESS

Our process begins at our local farms where we source an array of fruits, picked at the peak of their season, to obtain the best flavor for our candy.

 

To candy our fruit, the process is slow and simple as we soak fruit in ever-increasing concentrations of syrup until the fruit is has absorbed as much sugar as possible. No cooking is required as the sugar is simple replacing water, producing candied fruit.

This process takes between 3-6 weeks. It is from here our candied fruit is used to make our callisons, fruit for nougat, syrup and pâte de fruit. It is from here we pair our fruits with floral and herbal undertones to make complex and delightful flavors. Not only do we bring you the best flavors of the season, we don’t waste one drop of it! 

See below for a glimpse into our calisson-making process, from selecting fresh herbs and fruit to topping with royal icing.