Kayana Szymczak for the Boston Globe

Fougasse (olive bread).

Kayana Szymczak for the Boston Globe

Chef Etienne Jaulin sprinkled herbs and olives onto the dough.

Kayana Szymczak for the Boston Globe

Callisons d' Aix (marzipan biscuit with royal icing).

Kayana Szymczak for the Boston Globe

Three fruit confits of pear, apricot, and clementine.

Kayana Szymczak for the Boston Globe

Nougat.

Kayana Szymczak for the Boston Globe

Cocos a l' Anis (simple cookie with fennel seeds).

Kayana Szymczak for the Boston Globe

Fondant aux amandes (almonds wrapped in almond paste).

Kayana Szymczak for the Boston Globe

Marron glaces confit (candied chestnuts).

Kayana Szymczak for the Boston Globe

Apples and tangerines.

Kayana Szymczak for the Boston Globe

Apricots and prunes stuffed with almond paste and dipped in sugar.