From making scrunchies to the beach, behind the scenes of the Béziers workshop

“We mix the peanuts, sugar, vanilla powder and water in two coating machines. Then we spread them out on a work surface to prevent everything from sticking,” says Daniel. Gaelle Liot

The donuts (apple, raspberry, chocolate) are stored in cold rooms. Gaelle Liot

Before being transported to the beach, the preparation of treats intended for the mobile darlings (carriage) is carried out daily. Gaelle Liot

Every day, 8 to 10 young seasonal workers roll their favorite mobile on the sand, looking for potential customers. Gaelle Liot

Dès 4 h du matin, les chouchous sont préparés dans l’entreprise biterroise Délice. Gaelle Liot

the essential It’s summer, Midi Libre went to the Béziers company Délice, which makes scrunchies in Béziers. On the beaches of Portiragnes, Vias, Agde and Sérignan beach, every day, sellers offer their delicacies to vacationers.

On the beaches of Portiragnes, Vias, Agde and Sérignan beach, you have surely already encountered the “mobile darlings” carts. oranges from Daniel, the manager of the company Délice and the restaurant Au Cèdre du Liban, on the Allée Paul-Riquet in Béziers. Before being transported to ;at the beach, the preparation of treats intended for the "mobile darlings" s’is carried out daily, from 4 a.m., at the’s workshop ;Délice company, located 16 rue André Blondel, in Béziers.

50 to 100 kg of favorites produced per day

"We mix the peanuts, sugar, vanilla powder and water in two coating machines . Then, we spread them out on a work surface to prevent everything from sticking together ", confides Daniel. This is how 50 to 100 kg of chouchous (caramelized peanuts) are produced every day at the workshop during the high season from June to the end of August. The donuts (apple, raspberry, chocolate) are stored in cold rooms. "We take out between 30 and 50 per day to feed the carts ", explains Imad. In the "mobile darling", two airtight compartments contain ice cream on one side and drinks on the other. "Before leaving we check the temperature of the tanks which must be around  the – 30°C. At the end of the day, it should be less than – 12 °C for ice cream, otherwise you have to throw everything away. Fortunately, this almost never happens to us", rejoices Daniel. At the end of the race, from 3 p.m. to 6 p.m., every day, the 8 to 10 young seasonal workers roll their "mobile darling" on the sand, looking for potential customers. "We don’go to Valras beach because the regulations are too restrictive", specifies Daniel.

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