Cacao roaster – Chocolatier.

To be a chocolate-maker is one job, to be a cocoa-roaster, or torréfacteur, is another. More then 20 years ago I chose a remarkable path and decided to be both. Coming from 3 generations of coffee roasters, I try to honor my heritage by skillfully crafting another bean : cacao. Becoming a chocolate making descendant of coffee roasters.

Every single bean has a secret. Roasting those cocoa beans is a discovery, a way to reveal their secret flavors, textures and tastes. I’m constantly challenged to match the cacao bean with its perfect roast.

It requires a lot of craftsmanship to handpick those beans with the greatest potential, to roast them at the desired low temperature respecting their specific profile and to extract the authentic taste of natural chocolate to create my desired end goal : powerful single origin tablets, versatile chocolate drops, elegant pralines, chocolate coated biscuits ...

I love transforming the finest beans from South Asia or Latin America and pairing them with the very best ingredients I can find. Organic Matcha tea & jasmine from Japan, hazelnuts & almonds from Sicily, vanilla from Tahiti, fleur de sel, homemade coffee & Belgian speculoos ...

In 2019, the hard work of my team & myself was rewarded by the prestigious Gault & Millau food guide, winning the title of “Best Chocolate Maker”. 
It strengthens me in my chosen path to combine an urban roastery, chocolate factory, shop, coffee & ice cream bar and doorstep delivery. This to maintain my philosophy. One of being approachable & visible for my clients.

As a tradition, it is now turn to train my children & pass down my know-how.
Thank you to have taken the time to get to know me. I hope you enjoy some of our roasted & chocolate delights.  


“Being a torréfacteur for over 20 years, Frederic is one of
the very first bean-to-bar chocolatiers.
The remarkable story
of a chocolate making descendant of coffee roasters.”

Elected “Chocolate maker of the year 2019” by Gault & Millau