The best chocolatiers Aveyron

Named after its creators, Agnès and Pierre, this workshop-boutique is above all a four-handed adventure. Both trained in pastry and chocolate making, Agnès and Pierre select the best ingredients and make chocolates and macaroons in a traditional way to achieve a result of rare delicacy and quality. Agnès and Pierre also make lollipops, marshmallows, caramels, and chewy bars.

With several CAPs (pastry chef, ice cream maker, chocolate maker, baker), Matthieu Clot created his chocolate workshop in 2009. Today, you can find all of his creations in his small store in the rue du Bosc and in his workshop/store in Moutiers in Rodez. The result of years of work, passion and a lot of patience. Matthieu Clot imagines his own appetizers, taking particular care with the visual aspect. We also stop in the store of this young master craftsman for macaroons, pastries and ice creams.

In a typical old barn that has been refurbished is the workshop where Lucifèves d'Aubrac chocolate bars and boxes are made. Inspired by the lights of the Aubrac plateau, the company wants to make an exceptional product in an artisanal way: from the sorting of the beans that they receive directly from their land of origin, to the roasting, conching, and molding. Enjoy a unique experience at one of their chocolate making workshops, where you can experience their daily life as creative craftsmen.

Passionate, Petit Ludo is a master chocolate confectioner. Trained at a very good school with the best workers in France, he makes no less than 40 kinds of sweets, from the most classic ones to his own creations: little jelly flowers, a French bonbon with 3 natural flavours blue/white/red, marshmallows, caramelised peanuts coated in chocolate, marshmallow crunchies with a good chocolate around them... On the spot, pastries, bread, biscuits and on weekends a small savoury catering offer to be reserved in advance.

The specialities of this artisanal pastry shop are the galettes des Templiers (small shortbread made according to the recipe of the grandmothers of the village) and the melting candies with aromatic plants, without forgetting the famous madeleines. At the time of the festivals, you will also find the chocolates of César Auger manufactured according to old receipts: praline with almonds, walnuts, hazelnuts, ganaches with various alcohols, almond paste, grapes macerated in rum and flambé, praline puffs and grapes macerated in the white wine

Cédric Da Costa Faro chose Aubrac and its wide open spaces to practice a profession that is rare in France today: chocolate roaster. He transforms cocoa beans harvested in the four corners of the world -in India, Africa, South America- into bars with explosive flavors. Cédric adheres to the Bean to bar movement whose objective is to magnify the true flavor of cocoa, without adding fat or vegetable flavoring. Cédric also produces a hazelnut spread from the South West of France and shares his know-how during workshops.