L’Atelier du Chocolat’s speciality is the “bouquet de chocolat,” composed of thin, curled sheets of dark, milk or white chocolate combined with dried fruit, hazelnuts, pistachios or almonds. The Bayonne-based company has been around since 1951, when Joseph and Mageleine Andrieu opened their first pâtisserie-chocolaterie in Bayonne. Their son Serge and his wife Marie-Pierre took … Continue reading L’Atelier du Chocolat →