menu
Pralus colors
A glorious history, rooted in Roanne, preserved craftsmanship, recognized and rewarded quality, human values, and a strong environmental awareness. Not to mention an unrestrained creativity and a positive attitude. This is how we could describe Pralus, a historic company that is very much of its time.

In 70 years of constant evolution, the Pralus company has grown from a renowned patisserie in Roanne to a company with nearly 180 employees, operating in France and abroad. Today, in addition to the historical patisserie in Roanne, there are 18 shops, a chocolate factory and a cocoa plantation in Madagascar.

From father to son, and soon to grandsons, each generation has contributed in its own way to the company, while remaining true to the founding values. By expanding the company, François Pralus has sought to preserve a family spirit combined with the know-how and quality that have earned him the recognition of his peers.
A master chocolatier
François Pralus in Madagascar

Home-made from start to finish

From the cocoa plantation to the chocolate bar, from almonds and hazelnuts to pink pralines, from the beehive to honey, from hazelnuts to pralines, from the raw bar to the Tropical Pyramid... home-made and savoir-faire are the daily life of all Pralusians. First of all, in the atelier where they follow a savoir-faire and recipes inherited from decades of practice in pastry and confectionery. With the right touch, amidst the scent of hot sugar or chocolate, cakes are prepared, pralines are coated, bars are molded, and ganaches, pralines and chocolate candies are made. Each chocolate atelier has its own pastry chefs. In the workshops, the machines help to fold the bars, which are then entrusted to the hands of our «Marmots», as they are called here. Patiently and meticulously, they assemble the Tropical Pyramids, tie the raffia around the Infernal Bars, garnish and wrap the Easter decorations, prepare the candy boxes... all of which are sold in the shops where all the products produced in our atelier are showcased by our sales teams. Right in front of our customers, the home-made products are made in the Praluline atelier.

Eco-friendly

On top of a preserved tradition, a strong environmental awareness has taken root on the Madagascar plantation where François Pralus also nurtures the social aspect of sustainable development. Besides having a job close to home, the twenty planters enjoy the benefits of a nearby school for their children and medical care when necessary.

In Roanne too, year after year, new developments include a review of the environmental impact.

Madagascar team
Bees

The permaculture garden, a company project started in 2017 by Hugo Pralus, is intended to be both a green space reclaimed from an industrial wasteland, a place for employees to meet and share, but also as an educational tool.

About twenty hives yield golden honey from Roanne, perfumed by the flowers of the meadow. The honey production complements that of the beehives in the village of Mars, a few kilometers from our pesticide-free town. This production is only sold in pots. During the best years, it can produce up to 800 kilos, which we gladly share with our customers.

Renewable energy

As for products, in addition to the development of organic products, François Pralus has undertaken a complete overhaul of their packaging, with the aim of using 100% made in France products, and without plastic, in favor of recyclable materials.

A significant investment has been made in green energy: 250 solar panels have been installed on the roofs and at the back of the factory to provide up to 30% of the facility's energy use. For the remaining consumption and the 18 boutiques, Maison Pralus has selected a renewable energy provider, using either wind or solar.

Solar panels
a unique place for the employees

The permaculture garden

Hugo and François Pralus came up with an innovative idea for the manufacturing team: a garden where everyone can enjoy fresh fruit and vegetables, right next to their workplace. Everyone can garden for half an hour a week, during their working hours, and enjoy the harvest. The garden blossomed in Roanne in the spring of 2017 on an industrial land site next to the Atelier. It was decided that the garden would use permaculture techniques. An ecological and sustainable approach where plants benefit from each other. The one hectare garden has been planted with fruit trees and ornamental trees, the necessary humidity comes from the stream and the spring. About twenty beehives have been placed in front of the large flowery meadow, a henhouse provides shelter for the farmyard and the pond for visiting ducks...

At the beginning of May, we pick the first strawberries at lunch time... The bees quickly took over the space to yield up to 800 kilos of honey. The production of vegetables, fruits and eggs is shared among the employees. The space is also used by employees on their breaks.

Some people come to relax on weekends with their families for a BBQ or play petanque!

The garden
The garden
The garden
An instagram image
An instagram image
An instagram image
An instagram image
An instagram image
An instagram image
An instagram video