Wheat flour, butter, water, sugar, chocolate 63% black 8% (cocoa, cane sugar, cocoa butter, emulsifier: rapeseed lecithin, bourbon vanilla), yeast, Guérande salt 1%, egg.

Store at room temperature, away from sources of heat and humidity.

Like the croissant, the pain au chocolat is made of a puff pastry. But the pain au chocolat is not a "chocolate croissant". Its folding, the block of chocolate in the heart of the dough, make it a unique pastry in shape and taste.

Apollonia Poilâne's request to chocolatier Michel Cluizel for a larger than average chocolate bar came from her wish that the chocolate remain soft after baking, whereas a thinner shape tends to harden as the chocolate bread cools.

For a long time, the snack simply, but deliciously, consisted of a piece of bread with a few squares of chocolate. It was the comfort of schoolchildren when the bell rang at recess, the treat when they returned from school. Does the name "pain au chocolat" come from there?