Our workshop is nestled in a former convent dating back to the 14th century. Here, with both history and innovation, we make our bean-to-bar chocolate. It is our way of paying tribute to the tradition and flavour of a product that changed the history of the Western world.
The building is also home to the city’s pastry school (EPGB), a world-renowned training centre. Some of the top chefs in the world have trained here or are part of the teaching staff.
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