Welcome to the artisanal caramels of Isigny Sur Mer where the first stage involves producing the paste by masterfully combining the ingredients in the copper pots then cooking to 120C/ 248F. The final stage involves collecting the liquid caramel and spreading it out on a cold table in order to work it. The caramel is cut and then constantly turned over, before finally going through the rolling machine for shaping then wrappingIt seems like a simple process but if patience and articulate skill is not used well … it would not be artisanal. You can try some samples as you see the process take shape on your visit to the…