Bonnat

Tasting Bonnat chocolate, from France‘s oldest family-run chocolate factory still in operation, means discovering the unexpected: a symphony of pure, velvety and intense flavours that redefine what we think of artisan bean to bar chocolate. This sensory experience stems from the vision of Stéphane Bonnat, French master chocolatier and tireless ambassador of the science of taste.

Maison Bonnat
A story of family and passion

Maison Bonnat is a family-run chocolate factory that was founded in Voiron in 1884. It is the oldest of its kind still in operation in France. The workshop, located in the original premises, is the beating heart of the Maison. The facility features a blend of historic machinery, some dating back to the 19th century, alongside cutting-edge equipment, much of which was custom-designed under the expert guidance of Stéphane Bonnat. For over six generations, the Bonnat family has passed down a vision of craftsmanship that combines technical rigour and a love for raw materials. In 1983, Raymond Bonnat pioneered a new era in the world of chocolate with the creation of Grands Crus — the first bars made exclusively from cocoa beans from a single origin. This remarkable insight led to the creation of the Maison’s renowned Grands Crus Historiques. Today, Stéphane Bonnat, the company’s director, continues this legacy by creating the Grands Crus d’Exception, which are true bean to bar masterpieces that regularly win awards at the most important international competitions. 

The Bean to Bar philosophy

Stéphane Bonnat‘s philosophy as a chocolatier is to oversee the entire process of his products, from the harvesting of the cocoa beans to their roasting and processing in France. This commitment to quality is reflected in his bean to bar chocolate production. The Maison’s selection, fermentation, roasting and transformation of the beans is carried out directly, ensuring purity, traceability and respect for the terroir: cocoa, cocoa butter, sugar and nothing else!

A journey through the origins

Stéphane Bonnat dedicates five months of the year to meeting with farmers and exploring new cocoa varieties. His travels take him across the globe, from Latin America to Africa, Asia to the Caribbean, where he collaborates with families and agricultural cooperatives to promote sustainable, fair and long-lasting practices. On site, he engages in active listening with producers, inviting them to sample his bars to understand the flavours he is aiming for. Through this continuous dialogue, Bonnat has developed a unique approach: working closely with farmers to define the optimal fermentation and drying methods, ensuring the attainment of the desired quality — a process that can span up to four years of shared effort.