Roast
Beans roasted low and slow, each origin to its own curve.
About Us
A family chocolaterie since 1979, still tempering every batch by hand.
Our Story
Clemence ArnaudHead Chocolatier
A Family Chocolaterie Since 1979
It began with one marble slab in a Saint-Honore courtyard and a recipe for a dark truffle that is still on the counter today.
We roast beans from five growers we visit, conche them slowly and temper every batch by hand. Nothing leaves the atelier that we would not give to our own family.
Clemence ArnaudHead Chocolatier
- 1979The First Truffle
- 4Boutiques In Four Cities
- 42Truffle Flavours A Year
- 640Students In Our Classes
What We Believe
Chocolate Made Slowly
Bean To Bar
Five origins roasted in the atelier, so every bar tastes of the place it grew.
Made By Hand
Tempered on marble, piped and capped by hand, in batches small enough to watch.
With The Seasons
Raspberries in June, chestnut in November: the counter follows the year.
The Atelier
Five Days For A Bonbon
From the roaster to the box, each bonbon passes through five pairs of hands. This is the week behind one piece.
Conche
Seventy-two hours of stirring until the chocolate turns silk.
Temper
On marble, by hand, for the snap and the gloss.
Mould & Fill
Painted shells, ganache piped at the right warmth.
Cap & Box
Capped, rested a night, boxed and tied with ribbon.
What Our Guests Say
Magna Aliqua Orem Ipsum Dolor Sit Amet, Sed Do Eiusmod Tempor Incididunt Ut Labore Et Dolore Magna.
Nadia OkaforBought a Grand Praline ChestThe Truffle Box Arrived Cold, Perfect And Tied In Cocoa Velvet; It Disappeared Before Dessert.
Marcus BellClub member since 2021Our Wedding Cake Tasted Even Better Than It Looked, And It Looked Like A Painting.
Amara DialloOrdered a three tier cake
The Hands
Meet The Atelier
Clemence Arnaud
Head Chocolatier
Julien Moreau
Pastry Chef
Sofia Marchetti
Cake Designer