Fondant Baulois opens in Paris

If you're looking for a delicious chocolate fondant, take a trip to Argentina. Rue Saint-Ferdinand is the first official Fondant Baulois® franchise in Paris.

Johan, who plans to develop the brand in Paris, is on hand to present Fondant Baulois® products with passion. And as there's nothing like a tasting to tempt you, he offers the curious the chance to test the different cakes under a bell.

In his charming boutique, Johan offers an anthology of sweet treats. Cakes in all sizes, for 2 or 10, tubes of Fondants, chocolate candles, Oh My Tea teas, Café Cap Mundo, and Marquise de Sablé cookies, also produced in the Nantes region!

If you're not in La Baule, Fondant Baulois® has been a local institution since 1981. Developed by Madame Denis in her grocery store, this chocolate fondant recipe has an inimitable taste and texture.

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With its thin, lightly meringue crust, melt-in-your-mouth texture and salted butter caramel taste, it's been a favorite of all generations for 38 years. Children love it because it's like tasting melted chocolate! It's simple: Fondant Baulois® is the most famous chocolate fondant in France, and some say the best.

Fondant Baulois®, as you'd expect, takes its name from the chocolate fondant, but that's not the only specialty to be found in its stores. Regulars prefer the Gâteau Nantais®, an equally fondant cake with a taste of almond and rum. You may also be tempted by the excellent candied fruit cake (Ze Cake).

Thanks to a secret process and know-how (guaranteed preservative-free!), the cakes stay moist for a very long time, and can be kept for up to 3 weeks at room temperature. You're free to come to 10 rue Saint-Ferdinand in the 17th arrondissement to pick up a stock, so you'll always have a killer cake to offer your friends (or to munch on with your coffee).

Note that the store also offers juices, teas and coffees, to be enjoyed on the spot. Ideal for a sweet break with chocolate fondant or Gâteau Nantais®, of course.

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.