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).
Map
23 Rue François Ier, 75008 Paris, France
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