Lauch & Cacao opened in 2019 in a former tanner's house, a stone's throw from Little Venice. The shop on the ground floor, the workshop just behind it: you can often see Élise at work through the half-open door.
The name comes from the river that flows under our windows, and from the cocoa we work with every day.
We don't roast the beans ourselves: we choose chocolates from plantations we know, in Ecuador, Madagascar and Peru, from a French chocolate maker.
In the workshop, we blend, temper and transform them: pralines, ganaches, bars. Our hazelnuts come from Alsace when the harvest allows.
Chocolatier, founder
Born in Turckheim, Élise learned her trade with chocolatiers in Strasbourg and Lyon. In 2019 she came back to the valley and opened Lauch & Cacao, with a workshop small enough to do everything herself, from tempering to wrapping.
Pastry chef and confectioner
Lucas joined in 2022. He makes the bredele, gingerbread and fruit jellies, and he's often the one welcoming you in the shop on Saturdays.
“You know a good chocolate because you don't need to eat much of it.”
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