Pain et Chocolat – Gianduja


Australian hazelnuts mixed with Panama cacao to make an epic treat you’ll never want to put down. A sweeter than Hogarth’s bar, this will still make you drool if you love Hazelnuts. Laetitia recommends enjoying this on some warm sourdough bread – let it get soft then spread it out (if you’re like us we couldn’t wait so just took a big bite and enjoyed them mixing). Wow!

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The Pain et Chocolat brand was created by Laetitia Hoffmann back in 2016 and we were delighted to discover her bars at a Melbourne market around then. The concept was to revive a childhood memory - that of a small bar of chocolate melting on a warm slice of bread or into a piece of baguette for after school snack". Her bars bring back all those memories of growing up in France - it's still her favourite way to eat chocolate. When it opened, Laetitia became the operations manager at Ratio Cocoa Roasters - she left in 2019 to open her shop "Atelier Chocolat" in beautiful Trentham. She's been making her own chocolate for special bars and in 2021 she realised she needed a bigger kitchen and relocated back to Melbourne. You'll find her bars at local markets, delis and artisan food stores. As she grows we hope she'll make the bread bars with her bean to bar chocolate - It will change the world forever! See more