Prior to opening Sucrécacao in 1999, master pastry chef and chocolatier James Berthier worked with some of the top names in the French culinary world, including Pascal Niau, Peltier, Le Fouquet’s, Lapérouse and l’Hôtel Meurice.

Now well-established in his own shop in the 20th arrondissement, he makes artisanal chocolates, fruit jellies, cakes and pastries, ice cream and a huge selection of other sweet confections.

Sucrécacao
89, avenue Gambetta, 75020 Paris
Tel. +33 (0)1 46 36 87 11
Métro: Gambetta
Hours: Tues. to Sat. 9 a.m. to 7:30 p.m.;
Sun. 9 a.m. to 6:30 p.m.