The best chocolatiers Morbihan

Master chocolatier for thirty years, Alain Chartier has chosen to focus his production on the natural side to guarantee the highest quality for his products. No chemical treatments, no insecticides, no deforestation, but also a concern for quality of life and remuneration for planters in Africa and America. This responsible approach puts people and know-how at the heart of the business. Tablets, beggars, Easter eggs, chocolate sweets, spreads: so many tasty variations that speak of expertise and passion.

Son of the famous pastry chef Louis Le Roux, chocolatier Henri Le Roux apprenticed in his father's patisserie before leaving to study in Switzerland. In 1977, he founded Maison Le Roux, which has been offering refined specialties ever since, including the famous caramels and chocolates in bars, singles and boxes. In 2021, for the^5th year running, he was voted one of France's 15 "Incontournables" chocolatiers by the Club des Croqueurs de Chocolat.

With its green shopfront and old-fashioned lettering, it's impossible to miss this gourmet den on the main street of Le Palais. An emblematic figure on the island, chocolatier Patrick Thomas has been welcoming you here since 2001, with a head full of ideas for flavors and a furious desire to honor his native island. The monstrous-sized ice creams are handcrafted using milk from Belle-Ile cows, the sorbets are full of fruit, and the chocolates and waffles are homemade. A great taste of home... to be enjoyed on the harbour all year round!

La Chocolaterie offers a thousand cocoa-flavored treats, one of which is particularly worth a visit. This is the "menhir", also known as "la Roche piquée". A unique recipe, by definition only available in the boutique, it is a crunchy chocolate with buckwheat praline and a touch of poppy. The result is a delight for the taste buds! In addition to this specialty, which single-handedly drove the Petit Futé crazy, the chef chocolatière adds seasonal novelties according to her inspiration.

Sylvie & Ève are Les Nénettes, chocolatiers, pastry chefs and baristas. In the secrecy of their Plescop laboratory, open to the public, mother and daughter have concocted a range of 30 chocolates with surprising flavors, where cocoa blends with rose, raspberry, cinnamon, blackcurrant, fennel seed or mild curry, to tempt you. Chocolates, scones, pastéis, Swedish brioches, fine pastries... so many delights that go perfectly with the teas or artisan coffees served in their Halles stall.

Trained by Jean Millet, the president of the pastry chefs of France, Gaël Poivret opened his first store in Montpellier in 1995, soon followed by a second one. But the irresistible call of his homeland brought him back to Muzillac in 2006 where he created the Gaël bakery-pastry shop. It was not until 2021 that he moved to Vannes, where he opened a modern and elegant store where he exhibited his creations. Dark, milk, white, filled with creamy ganache, praline, mendiants, orangettes, loose chocolate, assortments, confectionery... Which temptation will you succumb to?

Master chocolatier for thirty years, Alain Chartier has chosen to focus his production on naturalness to guarantee the quality of his cocoa products. No chemical treatments, no insecticides, no deforestation, but also a concern for quality of life and remuneration for planters in Africa and America. This responsible approach puts people and know-how at the heart of the business. Tablets, beggars, Easter eggs, chocolate sweets, spreads: so many tasty variations that speak of expertise and passion.

Artisan chocolatier and caramel maker born on Quiberon's Côte Sauvage, Maison Le Roux promises you memorable moments in your mouth. Among the flavors, taste individual spicy or floral bites and intense tablets, all prepared with rigorously selected cocoa from a variety of origins (Madagascar, Brazil, Africa, etc.). And in a nod to Brittany, chocolates in the shape of menhirs combine praline and dried fruit to perfection. Ice creams, jams and the famous salted butter caramels are also on offer!

Henri Le Roux founded this famous French chocolate factory in Quiberon in 1977. With outlets in Landévant, Quiberon and Paris, it has established itself on the chocolate and salted butter caramel market, a trademark registered by the company. The promise of Le Roux gourmandises is taste, respect for products and quality raw materials. There are no artificial flavors here, only the raw product, worked with passion for the craft for over 40 years.

It's as beautiful as it is delicious. It's as beautiful as the creative pictures painted by this overflowing chocolatier, and as good as artisan chocolate coated with passion, hard work and a healthy dose of gourmandise! This is Jean-Alain, a jack-of-all-trades who can't conceive of painting without chocolate, and vice versa. Trained at Pier-Marie's in Lorient, this craftsman plays on diversity, making not only tablets and bouchées, but also homemade caramel, schooners and a hot chocolate that'll make you lose your head! A taste of coming back (very quickly)!

Sylvain Tallon, artisan chocolatier, welcomes you to Au régal breton, a gourmet paradise where everything is homemade. You'll find divine chocolates (mendiants, rochers), homemade confectionery (salted butter caramels, fruit jellies), Breton specialties like kouign-amann, quatre-quarts, gâteau or far breton, as well as a wide choice of macaroons (24 flavors: rose, crème brûlée, gingerbread, banana-chocolate...). We can also make pastries to order for birthdays, weddings, christenings and other special occasions. A must in Auray.

Installed in Locoal-Mendon in a former school built in 1910, this chocolate factory already enjoys a fine reputation. At Espèce de Ganache, everything is homemade - ganache, pralines and ice creams -, the aromas are powerful, the associations surprising and the chocolates have a subtle and delicate taste. In this temple of greed that will melt your good resolutions, you will also enjoy a relaxing corner to enjoy your dear sweets on the spot and without waiting for a hot chocolate, tea or coffee. Some workshops are organized.