Confectionery
The family's cocoa-making adventure began in 1920, and since then, generations have followed and the same manufacturing methods, using carefully selected ingredients, have endured. Caramel, dark choco coconut, fruit or honey ganaches; dark or milk praline puffs, mocha pralines, development of milk chocolates in the range, coated fruit, marrons glacés and fruit jellies. 2nd address at 36 rue Lafitte (9e).
