Raphael Guillo Lohan discovered his passion for jams while working on an apple orchard in his native Brittany. A bumper crop of apples left enough surplus for a trial batch of apple jam, and Raphael was hooked. Now he harvests organically-grown fruits from his own orchards, as well as a small selection of citrus fruits grown in the warmer regions of Europe. Each batch is made over an open fire in a big copper cauldron in his kitchen. A very short cooking time ensures the freshness and purity of fruit flavor that these jams are famous for. Each jar is lovingly adorned with a beautiful label drawn by Raphael's aunt.