Once in a while, we get to recommend something we believe most visitors are not aware of, and this is one of the best examples. Pralus is the real deal, a French institution that opened in 1948 in a small town in the Loire Valley, and over the past couple of decades branched out to Lyon, Paris, and many other popular destinations around France.
Auguste Pralus opened this establishment as a patisserie. A few years after the opening, he invented the Praluline, a brioche pastry with rose pralines baked into it and melted into the dough. With one of the best pastry inventions we’ve ever tried, no wonder Pralus managed to make a name for himself on a national level.
Auguste’s son, François, trained as a chocolatier and made Pralus a double hazard. They make their own chocolate under François’s supervision and sell their products in their shops as well as online.
And if delicious, innovative, and impeccable treats are not enough, Maison Pralus are making sure to produce their chocolate in a sustainable way. Making everything from scratch gives them full control over their ingredients and procedures. Since they own their own plantation in Madagascar, they chose to have the beans they use grow in an environmentally-friendly sustainable way.