Blondel: A Journey Through the History of Chocolate

Blondel's founder, Adrien Blondel, learned chocolate-making techniques from two Swiss pioneers: François-Louis Cailler, who in 1802 created the first solid chocolate resembling a wood chip from cocoa and sugar, and Daniel Peter Keller, who in 1829 successfully added milk to chocolate, creating milk chocolate. In 1850, Adrien Blondel opened the chocolatier "Blondel" in Lausanne.

Since then, Blondel has continued to craft its chocolates in the same location with the same recipes for 160 years, and its creations are still hailed today as the purest and most authentic chocolates.

The current master chocolatier, Bastien Thibaut, began his apprenticeship at the chocolate house "Meyers" at the age of 17. After gaining experience as a chocolatier and head pastry chef in various parts of Switzerland, he took on the role of master chocolatier at Blondel in 2001. The popularity is likely due to the meticulous care taken in crafting each chocolate using fresh Swiss milk, nuts, and fruits.

'Blondel Ginza,' which opened in Ginza 8-chome, features a shop on the first floor and a seating area on the second. The first floor offers a wide selection of chocolates, including 'Maltes,' 'Truffles,' 'Pralines,' and 'Confectioneries,' all made using recipes honed since Blondel's founding, available by weight.

On the second floor, guests can casually enjoy drinks such as 15 types of hot & cold chocolate chaud (chocolate drinks), 15 varieties of chocolate ice cream popular at the Lausanne flagship store, and pain au chocolat with a different flavor each week.