Tain-l'Hermitage, France · Est. 1922
L'Excellence du Chocolat Francais. The professional chef's standard since 1922.
· Pioneered the "Grand Cru" single-origin concept — Guanaja was the world's first 70% bar (1986)
· Certified B Corporation — the professional standard for top pastry chefs worldwide
· Over a century of chocolate expertise with full traceability across all origins