Extra Large Extravagant Easter Egg Containers

Gorgeous German Paper Mache Easter eggs. Decorated in extraordinary extravagance. Imported hand painted papers. Silks and candy flowers. Yes! Candy flowers!! Perfect for your Easter table. They open to reveal a painted or gilded interior and close to keep goodies inside. Large 15-16”. Each comes with an antique brass stand 

 

 

The Old-World French Candy Presentation Tradition

 

 

In nineteenth-century France, particularly during the Belle Époque (approximately 1870–1914), confectioners did not simply sell sweets in ordinary boxes. Instead, they created elaborate decorative containers intended to present sweets as a visual spectacle.

 

These presentation containers were often called:

 

  • Bonbonnières
  • Drageoirs
  • Présentoirs de confiserie

 

 

They were designed not only to hold sweets but also to serve as decorative objects. The presentation itself was an important part of the experience, especially during holidays and social gatherings.

Easter as a Presentation Holiday

 

 

 

Easter was one of the most important holidays for confectionery presentation. Before commercially molded chocolate eggs became widespread, Easter sweets were often displayed in elaborate decorative containers.

 

These might include:

  • decorative eggs
  • papier-mâché containers
  • silk-trimmed baskets
  • floral presentation stands
  • glass domes

These objects were intended to function first as decorative centerpieces and second as containers for sweets.

 

They were commonly placed:

  • in the center of the Easter table
  • on a salon console
  • on a dessert sideboard

During gatherings, children and guests would often watch as the container was ceremoniously opened to reveal the sweets inside.

 

Traditional Materials Used in These Displays

 

 

 

The materials used in nineteenth-century presentation containers are very similar to those seen in many decorative Easter objects today.

 

Common elements included:

  • Papier-mâché eggs, widely produced in Germany and France
  • Silk flowers and ribbon work, often used in Parisian confectionery displays
  • Gold trims and decorative medallions, reflecting the luxury packaging of the period
  • Opening containers, designed to hold sweets such as sugared almonds (dragees), chocolate eggs, candied fruits, and small bonbons


Because of their decorative beauty, many of these containers were kept and displayed long after the sweets were gone.