Let yourself be guided by 5 gourmet routes at the Salon du Chocolat et de la Pâtisserie! Emerging talents, single-origin chocolate, artisanal excellence, flavours from around the world or regional treasures: there is a route for everyone.

Plan your visit to the Salon du Chocolat et de la Pâtisserie

To guide visitors through the Salon, five themed routes showcase the diversity of exhibitors and « savoir-faire ». Each one brings together a selection of exhibitors and events not to be missed. Of course, every exhibitor at the Salon is worth a visit!

These routes are above all a themed selection to suit whatever you feel like: an invitation to wander, taste and let yourself be surprised.

Craquelin choux pastries topped with yellow, white and purple icing, arranged on a baking tray.
For the curious, on the lookout for new talent

THE "PÉPITES" TOUR

The Pépites route shines a light on emerging talents to keep a close eye on!

On the Jeunes Talents pavilion, the new generation shines with Panache (H5.2 L135), Dolce Bianca (H5.2 K135) and Les Galéonettes (H5.2 K134). In the ELLES space, discover the iced bites from Giace Paris (H5.2 M83), the shortbread biscuits from Poupette Biscuits (H5.2 L84) and the fortune cookies from Cachoteries & Co (H5.2 L83).

Carry on with Fleurs de Chocolats (H5.2 M105) and its creations inspired by the « savoir-faire » of the perfumers of Grasse, and Milatea (H5.2 M40).

And to top off your visit: the Choco'Live, the Musical Show and the Maison du Père Noël, with its exhibition of Yule logs and Advent calendars.

For connoisseurs who care about the story behind every bean

THE "ORIGINS" ROUTE

Dedicated to single-origin chocolate and responsible practices, this route invites you to meet artisans committed to showcasing their terroirs, sustainability, traceability and ethics.

Dark chocolate squares arranged on cocoa beans, alongside a bowl of cocoa nibs and a plate of cocoa powder.

Among them: Rosita Chocolat (H5.2 K103) and its bean to bar manufacture, Cédric Turmel (H5.2 P98) and his Bean to Bear marshmallow bears, Aurélien Plassard (H5.2 P94), Terre de Fèves (H5.2 L106) and Le Carré de 5 (H5.2 M114), which awakens all five senses with its bean to bar creations.

Asia is also in the spotlight with Thai Tree to Bar (H5.2 J129), bringing together Charoendee Chocolate, Sakulthai Chocolate and Kaori Kakao, and Terve Chocolate (H5.1 F80) from Indonesia. Not forgetting Chocobio (H5.1 E33) and Chocolat d'Espérance (H5.2 M79), in the ELLES space.

Also on the route: the Ateliers Gourmands, the stand of the Confédération des Chocolatiers et Confiseurs de France (H5.2 M106) and Max Havelaar (H5.1 D28).

Pastry chefs in white uniforms preparing desserts on the Pastry Show stage at the Chocolate Show.
FOR LOVERS OF FINE PASTRY (AND MORE!)

THE "EXCELLENCE" TOUR

The very best of artisanal « savoir-faire »! This route highlights the excellence of MOFs (Meilleurs Ouvriers de France), renowned chefs, experts and the talents of tomorrow.

Visit Vincent Guerlais (H5.2 M126) and his iconic P'tit Beurre, Jean-Thomas Schneider (H5.2 P104), two-time World Pastry Champion and MOF Glacier, Joost Arijs (H5.2 J94) and his Praliné Cube Collection, or Abra Pâtisserie (H5.2 K97) and its bold designer creations.

Also discover Chocolaterie Pailhasson (H5.2 N102), led by pastry chef Christelle Brua, Lucas Spinelli (H5.2 N94), Les 3 Chocolats (H5.2 K128) and Johann Dubois (H5.2 M132).

On Saturday and Sunday, Relais Bernard Loiseau can be found in the En Résidence Chocolat space.

Not to be missed: the Pavillon Signatures, the Pastry Show and the Gault&Millau chef masterclasses on the Choco'Live.

For food lovers with a taste for travel

THE "TREASURES OF THE WORLD" JOURNEY

An invitation to travel through the world's cocoa terroirs, meeting flavours and talents from beyond our borders.

Visitor speaking with exhibitors in front of a map of Peru highlighting its cocoa-producing regions at the Chocolate Show.

Head to Africa with Mon Choco (H5.2 K84), an origin chocolate maker based in Abidjan, then on to Madagascar with the Conseil National du Cacao (H5.1 D40). The journey continues with Bayacao Mundial Premium (H5.1 F34), CocoaSupply / ProEcuador (H5.2 K27) and Cioccolateria Biolzi (H5.2 H16), all the way to Asia with the Japanese house Quatre Epice (H5.2 J90), then Taiwan with A Vertical Terroir (H5.2 L28) and Fu Wan Chocolate (H5.2 K116).

And don't miss Keto Kartel (H5.2 L38) and its wellness recipes from Dubai.

Last stop: the cocoa-producing countries in Pavilion 5.1, the Cacao Show with its performances, talks and award ceremonies from all corners of the globe, and the Académie Française du Chocolat et de la Confiserie (H5.2 L33), taking part in the Salon for the very first time.

Cream-filled pastries topped with flaked almonds, displayed on white paper.
For lovers of French regional treasures

THE "MADE IN FRANCE" ROUTE

A selection of artisans from all over France who showcase regional « savoir-faire » and produce.

Stop by Un Bain au Chocolat (H5.2 J51) and its legendary P'tit Landais, Pépites, a chocolate maker from Aveyron (H5.2 M119), Chocolat des Princes (H5.2 K114), the very first chocolate maker in Saint-Étienne, and Au Petit Prince (H5.2 L113).

The journey continues with Chocolaterie Guisabel (H5.2 J116), Compagnie des Amandes (H5.2 M100), Le Fondant Baulois (H5.2 J98), Hugo et Créations (H5.2 N136) and Chocolaterie artisanale Gaël Jacob (H5.2 L120).

And to finish: the Ateliers Gourmands, the Pastry Show and the Allée de l'Inspiration.

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