Jubin Confiseur

A Jura confiserie with a wedding offer

Jubin Confiseur SA is a bakery and confiserie based at Rue de la Faverge 34, 2853 Courfaivre, in the canton of Jura, with shops in Delémont, Courfaivre and Bassecourt. The contact page names Philippe Jubin as the confiseur. Its range covers bread, chocolates and confections, pastries, specialties, a monthly tourte and catering, and one of its offers is a page for weddings and large celebrations. For a couple marrying in the Jura, it can supply the whole sweet and savory side of a reception: the wedding cake, small sweets for the coffee or a dessert buffet, and a savory apéritif to open the evening.

The wedding page

The wedding page is headed "Des douceurs élégantes pour le plus beau des oui", elegant sweets for the most beautiful yes. It describes the approach as composing, together with the couple, a refined, handmade selection "facile à servir le jour venu", easy to serve on the day, running from the wedding dessert to mignardises by way of the reception apéritif.

Three points summarize the service. A "Dessert signature" is a creation designed around the couple's style, tastes and the format of the reception. A careful finish (finition soignée) is meant to bring an elegant touch to the table. And the team offers guidance (accompagnement) on quantities, assortments and timing. The page adds that a wedding deserves a dessert that is not only good but memorable, that fits the reception, pleases the guests and stays simple to share as the day unfolds. The team advises on flavors, textures, presentation, the number of portions, and whether to add an apéritif or mignardises.

The three formats

The page sets out three formats for a reception.

• Gâteaux de mariage: elegant creations with balanced flavors and a presentation suited to the celebration.
• Mignardises: small sweet pieces to go with coffee, a dessert buffet or the end of the evening.
• Apéritif raffiné: verrines, bouchées, feuilletés and savory pieces to open the reception.

The same kitchen's event page lists what it calls desserts maison for company receptions, including tourtes, vacherins and forêts noires (Black Forest cakes), and its catering covers cocktail bites, verrines and buffets. That gives a sense of the repertoire a wedding offer can draw on, though the wedding page does not list flavors. The offers menu also includes an apéritif dînatoire, a standing dinner of small dishes, which is a separate page from the wedding offer but a natural format for a relaxed wedding reception.

The event page's planning advice carries over well to a wedding: tell the team the time, whether guests will stand or sit, and how long the reception lasts, because that changes which pieces make sense. It also says its formats are designed to be easy to serve on the client's own premises or at the reception venue.

The monthly tourtes

The Tourtes du mois page shows how the kitchen works with the seasons: each month a new tourte puts a seasonal flavor, fruit or texture in the spotlight. The 2026 list runs from Rêve Tropical in January through Fragola, Rosalie and Rhubalia to Cherrycake in August and Figuanille in September, and earlier years include names such as Pistacchio, Frisson Noisette, Croque-Abricot and Pavlova. Only the seasonal collection and the tourte of the month are available as standard; for other tourtes, customers are asked to get in touch. For a wedding, the list is a useful menu of flavor ideas to bring to the first conversation.

How to ask for an offer

The page's advice is practical: the date, the venue, the number of guests and the style of meal are the best starting points for a precise offer. Couples send their first details through the "Demander une offre mariage" button, and the confiserie promises a clear proposal suited to the day. The contact form has a choice of subject (a request for an offer, an order, privatizing the Delémont tea-room, or other) and a field for how the order is received, with examples such as collection at the Delémont shop at a given time, or delivery with a full address. So both collection and delivery are possible, though the site gives no delivery area or fees.

Contact details are +41 (0)32 426 89 66 and info@jubin-confiseur.ch. For urgent requests the contact page says to call the shop directly, since an email cannot always be handled immediately; for offers and events it recommends the form as the most practical way to send all the information.

The Delémont tea-room

One option on the contact form stands out for a small wedding: the tea-room in Delémont can be privatized. The site does not say how many people it holds or what it costs, but for a small civil ceremony celebration or a morning-after gathering it is worth asking about, with the cake and apéritif from the same house.

Language

The site is in French and does not mention English or German service. Couples who do not write French can still use the contact form, but should ask in their first message which languages the team can work in.

What the site does not settle

The site publishes no prices for wedding cakes, mignardises or the apéritif, no minimum order, and no lead time. It does not say how far the confiserie delivers or whether it sets up a cake at the venue. The site's menu includes a history page (Historique), but the wedding, events and contact pages give no founding year. Those are the questions to include with the date, venue, guest count and meal style when asking for an offer.

Who it suits

Jubin Confiseur suits couples marrying in the canton of Jura who want one local supplier for the wedding cake, the sweet end of the evening and a savory apéritif, and who value advice on quantities and timing. The three shops give guests from out of town several places to try the house style, and the private tea-room is an option for a smaller party.

The caveats are that the offer is entirely on request and that the site is French only. Couples who want to compare prices before asking, or whose wedding is well outside the Jura, will need to write first and confirm delivery.