What do you need to make candies ? Beet sugar. That’s good, we grow tons of it in our fields. At the beginning of the 20th century in Lille, the confectioners competed with imagination. They invented dark brown rectangular caramels (Babeluttes), red or yellow flat palets with a sweet and sour taste (P’tits Quinquins) as well as mint and licorice cachous (Killtoïds). Meanwhile, a little further down in Douai, curious papillotes coated with a coffee-flavored caramel were a real hit (the Chuques du Nord). While in Valenciennes and Marly, mentholated sweets (Sottises) and hazelnut praline puffs (Briques) filled the pockets of the children. If they had any space left, they stuffed them with Chiques de Bavay, slightly bulging square pillows.