The telephone does not stop ringing, in the workshop of Guy Perault, chocolate maker in Saint-Cloud. “Hello ? Yes, hello, go ahead! For this weekend, it’s going to be hot, but yes I can make them for you, I’ll deliver them to you!“On the other end of the line, customers ordering, as Easter approaches.”Regulars, and businesses“explains the professional, who runs the Noir Blanc Lait shop in his town.
How are artisanal chocolates made?
– Pierre Pillet
He has increased its production 10% this year, because Easter does not fall during school holidays, in Île-de-France. In his workshop, hens, cubs, eggs come out of the moulds. “We try to have varied prices, which will start at 5 euros. We have a range at 12-13 euros, for children it’s a subject that is not too expensive for parents.“
The craftsman prepares the Easter period two months in advance. “We start to make the chocolate, we wrap it, with thin sheets, so that the aroma does not evaporate. Then we put it in boxes. And a month before Easter, we start editing“, explains Guy Perault.
Customers are spoiled for choice in the adjoining boutique. After a few minutes of hesitation, Sandrine decides: “I’ll take milk chocolate chicken eggs, and rabbits.“Same for Hélène:”I took quite a few dark chocolates and pralines. Children, parents, grandparents, everyone will have their little eggs to pick up in the garden, and their little bags around the table.”
– Pierre Pillet
– Pierre Pillet
Guy Perault sees some clients reducing their budget a little: “I realize this in relation to orders: customers, who spent 40 or 50 euros in other years, have gone to 30 euros.“He nevertheless expects to achieve one-third of its annual turnoverthanks to Easter.