Janie Chocolaterie

Master chocolatier, laboratory adjoining the sales boutique. The pralines are homemade, using only pure and vintage chocolate blends. Infusions or fruit pulps are used, no artificial flavourings.

After more than 10 years of training, from CAP to brevet de Maitrise, and winning the prize for the the best chocolate candy in Toulouse, in 2012, at the age of 26, I set up my own chocolate factory to share my passion. Cocoa is a gift from nature, and the work of the planters must be honoured through the production of chocolate.
must be honoured by the production of a high-quality finished product. It takes 4 days of patience to make a chocolate bonbon with no artificial flavouring.
is the secret of taste. I meticulously select my raw materials and only use and only use Grand Cru or pure country marriage chocolate couvertures. My team and I, we make all our pralines in the traditional way and work around natural natural flavours such as Madagascan vanilla pods, fruit pulp, fresh mint fresh mint, coffee beans, tea leaves, honey...

I'm a native of Albi, and my recipes are directly inspired by gourmet desserts and cocktails and traditions of the Tarn region.
For your enjoyment, I strive to combine the best of nature's work with my knowledge.
with my knowledge, for my greatest pleasure, I discover every day.
To delight you all summer long, we have been trained in the art of ice-cream making by
with a ‘meilleur Ouvrier de France’ ice-cream maker, and the result is a range of gourmet
of sorbets and ice creams.

We have balanced for you a recipe for gluten-free crunchies available all year round.
available all year round, in a range of flavours including almond, hazelnut and chestnut....

To discover in our shop.

Animaux acceptés : Non

Langues parlées

• French

Equipments

• Car park
• Free car park