France’s Best Chocolate Bread 2025: two bakers from the Paris region reach the final
The national competition has just crowned France’s best pain au chocolat. The iconic viennoiserie is back in the limelight, with its savoir-faire and exacting standards.
The competition that crowns the best pain au chocolat
Organized by the Confédération nationale de la Boulangerie-Pâtisserie française, the event was held in Paris. A jury of professionals judged each pain au chocolat blind. Criteria included flakiness, baking, evenness and taste. The balance of butter and chocolate was also taken into account.
The latest edition brought together artisan bakeries from all over France. As a result, the prize list features a wide range of profiles, some of them very young. The title reflects not only on the team, but also on the neighborhood. In short, it boosts sales of pain au chocolat the very next day.
A verdict awaited by an entire profession
Behind the final photo, there are nights of work. Yet every detail counts, from the kneading to the controlled push. The pain au chocolat goes into the oven at exactly the right moment. As a result, tasting it captures its freshness and crispness.
“A good puff pastry cracks without crumbling and lets the butter do the talking.”
In Paris, the curious are already getting organized for a morning tour. Lines often form as soon as the stores open. What’s more, many want to compare with their neighborhood addresses. On the other hand, taste remains a matter of personal preference.
Criteria, figures and competition framework
According to the organization, the ranking is based on repeated and controlled series. The batches are numbered to limit any bias in judging. The jury announces a ranking of pain au chocolat and mentions, according to a
- Fine, regular foliage with distinct layers.
- Straightforward buttery aroma, with no heavy notes.
- Well-centered chocolate bars, melted throughout.
- Light texture, visible honeycombing, non-dry crumb.
- Light shine, without glazing or gilding overlay.
Reminder of the CNBPF framework: identical pure-butter pain au chocolat, with no authorized variations. The product must weigh between 55 and 65 grams after baking, to guarantee fairness.
In this way, the standard format facilitates comparison on the same panel. Consistency of size and baking are also crucial. The pain au chocolat must have two well-centered bars. As a result, the bite offers chocolate and puff pastry in equal parts.
How to taste and recognize a good pain au chocolat
Want to taste the winning pain au chocolat the right way? So, prefer it warm, never hot, to release the aromas. Also, avoid reheating for too long, which dries out the dough. In short, a light coffee brings out the cocoa note.
On a Saturday morning, leave early and respect the queue. Also, politely ask when the pastries are coming out. Pain au chocolat often comes out in waves, depending on demand. On the other hand, save room for other homemade specialties.
What’s next? Local impact and next steps
And now the title is attracting local press and passing customers. The teams replenish their stocks of butter and chocolate. The pain au chocolat has become a taste benchmark for the bakery. As a result, in-house training is keeping pace with expectations.
Training centers are already noting the knock-on effect on apprentices. Craftsmen are also questioning the origin of butter and cocoa. From now on, traceability and carbon footprint will play an important role in their choice. In short, quality is rooted in precise, sustainable gestures.
The next edition is being prepared, with registrations on the rise. All over France, teams are testing new tricks of the trade. The pain au chocolat serves as a simple yardstick for measuring regularity. So everyone can taste it, compare it and then make up their own mind.
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