VSe are the scents of chocolate, gourmet and regressive, which welcome us when we cross the threshold of the workshop/boutique on rue de Maubeuge, near the Gare du Nord. A smell that titillates the senses just like the machines and the workshop, all visible in this place opened in September 2021. “We wanted to show the whole process and demystify the making of chocolate, explains one of the two founders of the brand. Stéphane Pétillon (with pastry chef Arnaud Normand). Finally, each French person consumes around seven kilos of it a year, but we have no idea where it comes from and how it’s done. »
At Les Copains de Bastien, the “bean to bar” method, from the bean to the bar, is used. Based on demanding and ethical criteria, only about twenty…