A type of sweet popular in Deux-Sèvres, Niort angelica is a candied treat that is especially used to decorate Charentaise cakes. To obtain the "de Niort" hallmark and the Charentes-Poitou label, the angelica must be grown at the edge of Niort and processed locally.
The angelica stems are harvested between July and September, then peeled carefully before being immersed in a bath of candying sugar. This last step should be repeated at least seven times to obtain a satisfactory outcome. From the 18thcentury onwards, Niort angelica was produced by nuns, who took a week to complete the famous candying process.
Traditionally, Niort angelica is used when making cakes, jam or chocolates. Every May, Bessines holds an Angelica Festival, in which the Angelica Brotherhood of the Poitevin Marsh is actively involved.