• "Le chocolat, ce n'est pas une friandise ou une gourmandise.
  
  C'est un véritable mets." *
• Maurice Bernachon

• quality & elegance
• passion for chocolate

passion for chocolate

Maurice Bernachon was quickly drawn to chocolate. From the age of fourteen, he was trained as an apprentice for Monsieur Debauge in Pont de Beauvoisin and Monsieur Coillard in Lyon, rue Victor Hugo. He later joined the workshop of master chocolate maker Monsieur Durand, on cours Franklin. When he retired in 1953, he offered Maurice Bernachon to take over his chocolate and candy shop: the pupil had surpassed the master.

Maurice Bernachon by ©Tobby Glanville

The artisanal chocolate house was quickly a success. Giving the best of him, Maurice Bernachon worked with his son Jean-Jacques and their fifty employees. When Maurice Bernachon retired, his son Jean-Jacques took over the family business. Today the grandchildren of Maurice Bernachon, Candice, Stéphanie and Philippe Bernachon, have taken up the torch.

Jean-Jacques Bernachon

The raw cocoa beans are processed on site. They are roasted, grinded, blended and conched in-house facilities.

Bernachon chocolates are unanimously acclaimed. Industrialisation has had no impact on Lyon’s masters chocolate makers, who remain faithful to their know-how and traditions.

Stéphanie, Philippe et Candice Bernachon