Chocolate-Pralus pralines fabrication and chocolate fabrication Praluline fabrication, confectionnary, cakes

Everyone can fall under a magic spell; François Pralus, for his part, fell under that of chocolate and praline at a very early age. Inherited from his father Auguste, his taste for the black gold and other sugared sweets soon transformed itself into a passion which will never leave him. This passion ultimately led him to cultivate the reputed Crillo under the Malagasy sky and to produce his very own chocolate.

Always inventive, often facetious, François Pralus concentrates his talents in his patisserie creations and, equally, his chocolate “paintings”.

It’s thanks to him that the Praluline still holds pride of place on our tables. Reassuringly, this patisserie maker’s love for his job will remain for as long as he has a cheeky gourmand glint in his eye.
A dynamic twenty-five strong team works together developing our products in the heart of the Pralus site, situated in Roanne. Since 1988, François Pralus has been observing the traditions laid down by his father in 1948. In accordance with the key principles established by the founders of Pralus: Discover and promote new products and flavours while maintaining the highest possible quality and respecting artisan traditions.