Maison Caffet, Chocolate Factory and Pastry Shop
Specialist in Praliné
Since 1954, Maison Caffet has been driven by the pursuit of excellence in pastry and chocolate making, making praliné, this exceptional raw material, its specialty.
Pascal Caffet, Meilleur Ouvrier de France Pâtissier and Champion du Monde des Métiers du Dessert, became passionate about this unique product at a very young age, with a desire to "break new ground" and a determination to rediscover the delicious sensations buried in his childhood memories.
Today, all blind tastings confirm it: Maison Caffet's traditional pralinés are "SANS DOUTE LES MEILLEURS PRALINES DU MONDE®", a registered trademark and expertise highlighted by the Entreprise du Patrimoine Vivant label.
Indulgent, refined, and creative products
Starting with our "homemade" praliné and premium raw materials, Maison Caffet's professionals claim bold expertise, the pursuit of perfect taste, and the right balance that gives each creation its personality.
Thus are born these unique chocolates and macarons, homemade, the result of original or renewed recipes, adapted to current tastes and standards, to current desires.
Transmission at the heart of our values
The transmission of know-how is deeply rooted in the foundations of the company, which trains many apprentice chocolatiers and pastry chefs each year and guides them towards the highest peaks, national and international recognition.
From the beginning, Maison Caffet, an innovative human-sized company, has been training authentic chocolate and pastry professionals to excellence. Three renowned chefs lead a team of about thirty collaborators trained in Pascal Caffet's techniques and spirit.
Maison Caffet is a key place for transmission, a renowned training stage in the profession. Pascal Caffet not only shares the prestige of the profession and his incomparable expertise with his team members: he also reveals his confirmed expertise and knowledge to many young talents, passing on his human values. For many months, he instills his passion, guides their desires, shares their dreams, until the perfection of the gesture, the beauty of a completed creation.
The Pascal Caffet Trophy, created in 1997 and now among the most prestigious competitions, values the talents of future chocolate and pastry artisans.
History of Maison Caffet
In 1954, Lydie and Bernard Caffet settled in Saint Maure, then in Pont Sainte Marie, in their first bakeries near Troyes. The story begins.
The chocolate universe of Caffet was born in 1979, in the city center of Troyes: Lydie and Bernard Caffet, Pascal's parents, opened a "chocolate shop" where they marketed their pralinés and ganaches creations. A precursor and passionate self-taught individual, curious and attentive to developments, Bernard then designed his first machines himself: "because those available on the market did not satisfy his taste for precision and perfection."
Equally passionate and determined, young Pascal immersed himself in the trade alongside his parents. At 16, he discovered his vocation as a chocolate pastry chef and took over his parents' pastry shop at 22. He won his first French and European
Caffet & Compagnie : Expertise and Know-How
Born from the desire of Pascal Caffet, Master Artisan Chocolatier, Meilleur Ouvrier de France Pâtissier, and Champion du Monde des Métiers du Dessert, to offer a collection as wide as it is prestigious of products and services for individuals and businesses, Caffet & Compagnie composes its gourmet symphony through the centers of excellence, « Signature Caffet » and « Atelier Caffet ».
You can also find the refined, indulgent, and high-end products of the Maison, as well as professional advice, in our network of innovative, elegant, and friendly boutiques.
