Delices-de-Loire was launched in Autumn 2007 – the result of a collaboration between Carole, her sister-in-law Sue Edrich whose French husband is native to the Loire and who has lived in the region for twenty years, and, indirectly, the many artisans whose produce the company sells.
“The majority of my producers are in small, family-based businesses and employ traditional methods of production that have been handed down from generation to generation. They are passionate about the quality of their merchandise and would never sacrifice quality for quantity” says Carole. “The creme liqueur, for instance, is made by the family run Distillerie Girardot; and the walnut oil by the Mauberger Brothers.”
The only divergence from this model are the small-scale new businesses that have recently set up using organic or bio-dynamic methods of production. “I believe strongly in the benefits of sustainability”
The list of products available from Delices-de-Loire conjures up beautiful images of rolling vineyards, sun-drenched orchards and local artisans offering up their goods in a local country market: fish pate, rillette de Touraine, confiture de lait, poire tapee, soap made from ass’s milk, organic colza oil, walnut oil, locally produced beer, crème de peche liqueur and wines from Saumur, Mountlouis, Vouvray, Chinon and St Nicolas de Bourgeuil, to name but a few.
The image, says Carole, “is totally authentic; it really is like that here! I know each of our suppliers and have a strong working relationship with them – they wouldn’t deal with anyone that did not.” The fact that such products can now be made available in England reflects, as Carole says, “what a perfect medium the internet is for us: we could never print a catalogue of our products because they have limited stocks and are completely seasonal - the catalogue would be out of date within days! On the web, however, we can keep changing the stock and only offer up what is in season and currently available. We will never need to compromise on quality!”
For further details of Delices-de-Loire and its products, please see http://www.delices-
Further notes for editors:
1. Carole Munson has a degree in Geophysics from the University of Texas and a diploma in Business Administration from Rice University, Houston. She worked both as a Geophysicist and later in IT and the development and implementation of IT strategies. English-born Sue Edrich has a degree in Physiology and Food Science from the University of London.
2. Recipe suggestions, advice on the serving of wines, and food-matching ideas are all included on the website. All the products from Delices-de-Loire are available by mail order, and will arrive with relevant duties paid.
