Course
Passion, know-how...
Born in the North of France, Emmanuel Briet discovered the catering industry with the confectionery business at the age of 15. After working with different Masters in the confectionery, restaurant, catering, and chocolate industry, Emmanuel Briet decided to perfect himself in the chocolate industry by following an apprenticeship in Tourcoing. His thirst to deepen his knowledge of chocolate made him go to Paris at the age of 19 where he learnt from some of the most talented Master chocolatiers while preparing both his Technical Certificate in Chocolate and his masters Certificate in chocolate and confectionery.
In 2008, after working as production manager in one of the finest chocolate shops in Paris, Emmanuel Briet moved to Epernay to open his own boutique where his skill is visible to his gourmet customers. His arrival as a Sparnacian (citizen of Epernay) was very well received as the quality of his chocolate was long awaited as to date the champagne capital hadn't had anyone entirely devoted to chocolate and confectionery.
There is more to his success, in 2009, after a year of opening, the excellence of his products has been acclaimed in numerous travelling guides. The chocolate crunchers club has placed him among the top 30 of the best chocolate makers in France, the chocolate maker is the best in his county, the Marne. Nice performance for the young man who now has a team composed of a sales assistant and two apprentices. His personal touch ? Selecting the finest raw material even if it means having high production requirements.
Born in the North of France, Emmanuel Briet discovered the catering industry with the confectionery business at the age of 15. After working with different Masters in the confectionery, restaurant, catering, and chocolate industry, Emmanuel Briet decided to perfect himself in the chocolate industry by following an apprenticeship in Tourcoing. His thirst to deepen his knowledge of chocolate made him go to Paris at the age of 19 where he learnt from some of the most talented Master chocolatiers while preparing both his Technical Certificate in Chocolate and his masters Certificate in chocolate and confectionery.
In 2008, after working as production manager in one of the finest chocolate shops in Paris, Emmanuel Briet moved to Epernay to open his own boutique where his skill is visible to his gourmet customers. His arrival as a Sparnacian (citizen of Epernay) was very well received as the quality of his chocolate was long awaited as to date the champagne capital hadn't had anyone entirely devoted to chocolate and confectionery.
There is more to his success, in 2009, after a year of opening, the excellence of his products has been acclaimed in numerous travelling guides. The chocolate crunchers club has placed him among the top 30 of the best chocolate makers in France, the chocolate maker is the best in his county, the Marne. Nice performance for the young man who now has a team composed of a sales assistant and two apprentices. His personal touch ? Selecting the finest raw material even if it means having high production requirements.