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Mercier Chocolat

It is in the depths of Berry, in this mischievous land of dreams and witchcraft; where peasant legends were passed from village to castle, from grove to pasture, from river to pond; where Georges Sand’s famous “Mare au Diable” (Devil’s Pool) was inspired, that it all began at the beginning of the century with Marcel Mercier.

In turn, Pierre Mercier took over his father’s recipes to perpetuate the family know-how.

Today, with 5400m2 of laboratories, the Mercier biscuit and chocolate factory has become a reference. The creations of the family business are renowned for their many innovations. And inside, the signs are unmistakable: the delicious scent of freshly baked biscuits, the chocolate-stained aprons, the precise movements of the women who fill the chocolate hens with multicoloured eggs.

While working, Daniel Mercier tastes everything! And not only to check the quality of the products, but for the love of taste. If he tastes, it is because he is not satisfied with the recipes that have made the reputation of his house, he tests, improves and invents constantly. And he says it himself: