The origin of 'Pralinoix de Rocamadour'
My name is James. Since 2010, I have owned and managed a small bed and breakfast in Rocamadour, in the southwest of France.
This is a region renowned for growing walnuts and other culinary delights. My 9 hectares of land are home to 120 walnut trees. I've always been passionate about offering my guests the flavours nature offers me. That's why I learned how to harvest and use naturally grown walnuts.
Every year, I harvest the nuts by hand between late September and early November.
They are stored and dried naturally in my old barn.
I use them to offer my guests delicious treats for breakfast, dinner or as souvenirs.
During the 2020 walnut harvest, I wondered if I could make a very natural walnut spread. I wanted to offer my sons a more natural alternative to Nutella and add another homemade treat to my B&B. Throughout the autumn and winter of 2020, I experimented with different recipes. My goal was to make local walnuts deliciously spreadable, homemade, without the typical ingredients found in existing spreads. So, I refused to add cheap oils, excessive amounts of sugar, and emulsifiers. This philosophy resulted in two homemade recipes: an 80% walnut spread and a 75% walnut and cocoa spread. Each is rich in walnut flavour and enriched with the naturally occurring walnut oil. Since 2021, I have been regularly transforming my hand-harvested walnuts into 'Pralinoix de Rocamadour' for breakfast and the table d'hôte in my chambres d'hôte (Bed & Breakfast).
By the end of 2023, my homemade 'Pralinoix de Rocamadour' recipe had been widely tested and appreciated by my guests. I had noticed a demand for it and potential sales outside of my B&B. In 2024, I began the many steps necessary to offer 'Pralinoix de Rocamadour' for sale.
First, I needed a much larger supply of local walnuts. My harvest wouldn't be enough to increase production. I was delighted to collaborate with the local cooperative 'Valcadis', which offers high-quality, locally harvested Périgord walnuts.
Then I commissioned a motif to improve the product name. Many thanks Helena!
This was essential for 'EA Etiquadher's' design of the new labels. They produced high-quality labels that complied with European regulations.
As the practical steps progressed, I needed to improve my hygiene knowledge and qualifications. 'Laboratoire L&M Formations' provided my mandatory hygiene training and the necessary advice for the compliance of my new laboratory. I also entrusted them with biannual hygiene inspections of my laboratory and my products. Throughout September and October 2024, I created the on-site laboratory for the homemade production of 'Pralinoix de Rocamadour'.
Finally, I declared to the government (DDETSPP 46) that I handled foodstuffs of plant origin.
As November 2024 drew to a close, I was thrilled to begin introducing the world to 'Pralinoix de Rocamadour', including this website! Of course, this is just the beginning, and there's still much more to be done. But I'm confident that my homemade 'Pralinoix de Rocamadour' is worth the effort.
Happy tasting!
James
