A pastry chef by training, Pascal Caffet took over the family pâtisserie-chocolate shop in Troyes in 1986. By 1989, he had already been awarded the distinction of “Meilleur Ouvrier de France.”

His chocolates feature delicate flavors and aromas such as thé bergamote (with Earl Grey tea), vanille bourbon and citron fruit as well as bold, spicy blends such as milk chocolate cinnamon ganache and hazelnut praliné with coriander.