Where can you find the best pain au chocolat in France?

Published: January 23, 2025 by Gill Harris 1845

Baker Fabrice Pottier, from the southern Paris suburbs, has claimed first place in France’s prestigious National Master of the Best Pain au Chocolat competition. Held in Paris, the event brought together 43 pâtissiers from across the country. Second place went to Sophie Jullien, from Paris, and third went to Yvan Stork, from Saint-Jean-les-Deux-Jumeaux, in Île-de-France.

This event, which is organised by the Confédération Nationale de la Boulangerie-Pâtisserie Française, is an opportunity to celebrate this Viennese pastry, which is also known as a chocolatine in southwest France. Its creation requires perfect mastery of the flaky yeast dough, combining a crispy crust and a soft, chocolatey interior.

The 43 candidates had to present five pains au chocolat each to a jury made up of bakery professionals and industry figures, who evaluated them on seven criteria: cooking, visual aspect, shine, taste, melting, puff pastry and texture.

Victory was especially sweet for Pottier, from Marcoussis, who had competed unsuccessfully in 2022. He credited his win to his research into fermentation and ways to increase the buttery flavour of his pains au chocolat. These tweaks, he said, along with his insistence on using only the finest ingredients, gave his pastries a more pronounced and lasting flavour. He also emphasised the importance of patience in the preparation process.

Pottier is the baker who supplies France’s national rugby and football teams (the National Centre of Rugby where the French national rugby union team practises is based in Marcoussis). Since the competition, his bakery, Maison Pottier, at 12 Boulevard Charles Nélaton, has seen a 40% rise in customers eager to sample his creations.