Pleincœur, opening of Atelier Noisette & Chocolat by Maxime Frédéric: boutique and workshop

Maxime Frédéric and his family are opening a hazelnut factory in the heart of Paris, in the 17th arrondissement! We take you on a tour of this new Pleincœur spot, which combines in-house praline production, workshops with upcoming masterclasses and a gourmet boutique.

Pleincœur: Atelier Noisette & Chocolat is the name of the new gourmet venue created by Maxime Frédéric, World's Best Pastry Chef 2025, and his partners at heart. Also in Paris's 17th arrondissement, like his boulangerie-pâtisserie but in a different neighborhood, opposite Parc Clichy Batignolles Martin Luther King. Let's head to 12 rue Mstislav Rostropovitch to discover this address where artisanal production, sweet stores and culinary workshops come together.

It's in this new setting, a stone's throw from the Pont Cardinet station, that Maxime Frédéric and associates inaugurate this workshop-boutique dedicated to hazelnuts and chocolate. A natural extension of the Pleincœur project, which the family had imagined even before the bakery was founded, and which is part of an approach that is at once artisanal, sustainable and family-oriented.

At the helm of this factory, he passionately transforms the hazelnuts grown in Montflanquin, Lot-et-Garonne, by Laurent and Sophie, Yannick and Christine, his second family at heart. This human bond is reflected in every stage of production: from harvesting to roasting on site, then processing in the Paris workshop. This direct production allows Pleincœur to use only fresh, un-rancid hazelnuts. Pleincœur's products are destined not only for its own bakery-pastry shop, but also for Cheval Blanc, Café Louis Vuitton and other artisans seeking quality products.

Inside, you'll discover a bright, welcoming space, where marble, light-colored wood and light-green mosaics blend together, carefully designed to showcase artisan expertise. Beneath the scent of roasted hazelnuts and pralines, you'll discover a hundred-year-old millstone from Turin that required a lot of work to install, a copper cauldron to caramelize the hazelnuts, and turbines to coat them with chocolate in the old-fashioned way, combined with modern equipment. Like one of his mentors, Nicolas Berger, Maxime Frédéric puts the spotlight on these old-fashioned, artisanal machines that produce incomparable results.

In the store, you'll find all the creations that have made Pleincœur famous: coated hazelnuts, over a dozen 100% natural spreads (45% hazelnuts), incredible viennoiseries, sourdough breads, fine pastries like chocolate charlotte or vanilla entremets. All without preservatives, with a constant focus on the quality of ingredients.

The chocolate, another pillar of this workshop, comes from carefully selected sources: wild Bolivian cocoa awarded at the International Cacao Awards, Nicolas Berger chocolate with direct traceability to producers in Peru and Madagascar. Each source is processed with respect for its aromas, for maximum expression.

But Pleincœur Atelier Noisette & Chocolat doesn't stop at sales: participatoryworkshops and masterclasses will be held in the near future, enabling chocolate lovers to immerse themselves in the world of hazelnuts and chocolate alongside a passionate team. And children won't be forgotten!

Here's a new address that combines know-how, passion and a taste for sharing, to be discovered from Wednesday to Sunday, 8.30am to 7pm.

Just a stone's throw from the Pont-Cardinet and Brochant metro stations, Pleincœur Atelier Noisette & Chocolat is sure to appeal to young and old alike. We loved making our own little teddy bears out of foamy "marshmallow" and punching our cookies (spritz and chocolate sablé) with little hearts. These are gourmet novelties that we recommend you discover to melt with pleasure.