Master chocolate makers, Raymond and Stéphane Bonnat, select only the finest cocoa classics to make their chocolates in Voiron which nestles right in the heart of the Chartreuse mountains. All of the cocoas used are shipped in from the finest cocoa plantations in the world in the form of beans. They are then roasted and transformed into the wonderful chocolates you are about to discover, compare and taste.
Bonnat is story of a family’s long love affair with chocolate. It is a story which began back in 1884 when Félix Bonnat established his premises at number 8, cours Sénozan in Voiron (Isère region).
All Bonnat’s customers in France and those making their way home for Christmas by boat from the French colonies looked forward to tasting the Voiron “Pavés” (Praline Chunks) and other Bonnat specialities.
As time went by Félix Bonnat’s two sons, Armand and Gaston, began to help him more and more with the production and running of the family business.
And in 1956 Raymond Bonnat finally took over the firm. After studying business, he toured France, studied at the School of Chocolatiers in Basel, completed the COBA School and finally did a tour of Switzerland. He got married in 1959 and his wife Nicole, the daughter of well-known hoteliers in the region, helped him to run the business. Two of their four children, Cécile and Stéphane from the fourth generation, perpetuate the high quality tradition which has always formed the basis of the family business.
Our shop in Voiron is a place of pilgrimage for unconditional Bonnat lovers where they are greeted by Nicole Bonnat and her daughter Cécile.
Given that many tourists pass through Voiron on their way to the mountains, many of our foreign customers often stop off en route to see us. Our products are sold in Paris and in sixty other departments of France thanks to our network of sales representatives. Bonnat was dispatching its products out to the French colonies as early as 1919 – Africa, Indo-china, Asia. Because our business has always taken us to far away countries, having an affinity with and understanding the diverse mentalities of different continents is something which comes naturally. And of course our travels have also given us a real taste for the high seas.
In France, as abroad, our priority is to preserve the chocolate- making traditions which have made the Bonnat name so famous. We believe that: "What is good to the taste is great for the soul"