Complete dud. You pay to listen to info from station to station. You never actually see the…read moreproduction area. You could just as well google all the info. The boutique was closed from 1 to around 215. Probably lunch but it's a tourist destination maybe not every employee needs to go to lunch at the same time? What an idea! If you do go, just go to the boutique

It was raining and I had just finished an early morning wine tour and tasting and as I was heading…read moreback to the ship I bumped into our new friends Basil and Dot. They asked if I liked chocolate and I said of course so they said follow us we are going to the best chocolate factory in Europe. We walked along nondescript retail stores on a busy street searching for a chocolate factory. I thought maybe they forgot where it was but in the distance after about 8 blocks I saw a chocolate sign and on our side of the modern factory building. Inside the retail area it was packed with customers but it's easy getting around the shop. Keep an eye out for samples located throughout the store. They are generous with samples and helped me decide which chocolates to purchase. Great variety of chocolates and prices are reasonable. Staff is helpful and friendly and at checkout the cashier even threw in a handful of chocolates for free

Here you will find some delectable chocolates in a seemingly endless variety of flavors. Some…read morepeople think all chocolate is created equally. I would strongly disagree. Philippe Bel has divinely created chocolates which were my favorites out of a number of chocolatiers I went to recently while in Europe. Plus, the woman helping me here was very nice and extremely patient with my struggling French. No question I would come back here for more when next in Lyon.

Wow! It's all I can say after trying some treats…read more Philippe Bel is one of 19 MOFs in chocolate in the world - an incredibly prestigious achievement. His shop is a reflection of all his years of studying the art of chocolate and candy. Everything in his chocolates are made by his shop - not purchased. The caramels melt in your mouth and are full of flavor. I adored the cassis (black currant) flavor. The chocolates are beautiful and touted as some of the best in the world, yet not badly priced. I was thrilled with my experience and highly recommend you stop in to taste (and buy) some delights!

My notes say, "tasty chocolate." I stand by my notes... though we're saving most of what we got…read morefrom here for that perfect chocolate day. So maybe this review is "to be continued..."

For the best chocolates in France and Lyon you need to visit them! Check here why..what special…read morethey have to offer: http://shopaholicfromhome.com/the-french-and-the-chocolate/

I expected and got perfection. The chocolate mousse cake was well balanced and expertly layered…read more Nothing synthetic about this one like many Others. This chocolatier has been around for over a century. They have many confectionery treats. I tried one of their meringue truffles. Trust me it taste a lot better than it looks, the simple white discs pack flavor.

From the owner: Maison artisanale de qualité ancré dans la tradition et évoluant avec son temps.read more

Bought the small brioche with pink pralines. Hands down, the best brioche I've had. You could smell…read morethe brioche baking as you approach the shop. This place runs like a well oiled machine. It's super small, there is probably always a line, and service is efficient. If I'm ever back in Lyon, this is a definite stop.

They have amazing candied pecan bread straight from Paris, France. Arrives fresh. BUT, when I…read moreordered for delivery in Paris, they got it all wrong. My surprise gift was not a surprise when I had to ask the recipient to do the work to get it delivered.

Mon Dieu, I found them! Ever since my favorite chocolatier - Manon - closed shop several years ago,…read moreI've been on a quest to find one that matched the exquisite taste of that small boutique purveyor. I've come across many many good ones (and some that have become favorites in their own right), but none that had that unique blend of charm, individuality, and sophistication. I feel lucky to have stumbled across this tiny shop off of Lyon's Bellecour plaza - and almost gave it a pass, except that the shopkeeper proudly proclaimed them as all locally made in Lyon and the best in the area. After enjoying some complimentary tastes of them, I have to agree - at least for this small sample size! Now If only Dufoux could be available in the US instead of having to trek across the pond to get them ... I brought home an assortment of little chocolate wafers and each bite was an explosion of texture and refined flavors, totally out of proportion to their size. They also had the most charming seasonal mushroom-shaped chocolates, filled with a butter cream - I bought 3, one for each of my daughters. Now that I've found the place, I just need to time my visits to stock up on them for holiday gifts ...

From the owner: La boutique de Bernard Dufoux Un cercle très fermé, composé de personnalités et de critiques…read moregastronomiques, dont Sonia Rykiel et Irène Frain,a récompensé à la fois la création et la qualité du travail de ce professionnel. La clientèle est invitée à découvrir ses nombreux assortiments de chocolats. Un vrai bonheur... Et en prime, une fois par mois, il est possible de venir prendre des cours de chocolat.

My daughter took me to this shop for praluline brioche. At first glance of it, I was thinking what…read moreis so special about this. It just looked like a large round piece of bread with red pieces in it. She insisted that we get it and promised that it would be amazing. I said ok and for a large piece, the amount was 12.70 euro. I thought that was a little expensive for bread, but she said "Mom it is worth every cent." Because I was visiting her in Lyon, I said fine, still apprehensive about it. We took the loaf and my daughter could not wait to eat it for after dinner treat, so we walked over to a bench looking at the Saone River in Vieux Lyon to have a bite. She opened the beautifully wrapped package and handed me a piece. Wow, it was so buttery, sweet and delicious. Incredible! I couldn't believe how good it was. One bite lead to another, until we ate 2/3 of the loaf. Please note that this is suppose to be shared with at least 4 to 6 people. We totally ruined our appetite for dinner eating this decadent brioche. I let her know that we she comes home for Christmas to bring me back two loaves. It is a must eat!

This place smelled of sweet deliciousness as I walked through the door! I took a praline brioche…read moreand was actually going to save it to eat for later... but I couldn't wait. Thank goodness I didn't wait because I was given a fresh hot one! Omg it just fell apart and was so soft. The guy helping me spoke English... that's always a plus for me!

Items Selected: Strawberry, Biscuit, Butter Caramel,…read morePistachio Macaron Butter and Vanilla Caramels Tarte Tatin St. Honore with Crème Caramel Base Baba au Rhum Originally targeted for another day, but finding itself slotted in on Monday as an evening walk led directly past its still-open doors, Chokola par Sebastien Bouillet proved every bit what the rumors had alleged of the patisserie now spread as far as Tokyo, the products amongst the very best in any city while the service is so indifferent that one wonders how the stores even manage to make a sale. Small in size, and in a way 'overcrowded' with confections crawling up to the door plus two glass cases featuring macarons and plated desserts sitting to the right and at the back of the store, entry to Chokola is perhaps an intended case of sensory overload as notes of cocoa and sugar permeate the air, the guest at first seemingly left alone to take it all in and peruse the options but later a bit disconcerting when the staff barely acknowledges a "bonsoir" or request for assistance at the glass jars containing caramels just a few meters away. Undeterred by the ennui, largely as a result of being impressed by the craftsmanship shown in almost every concoction from tablets of chocolate to classic desserts given an upgrade through whimsical inspirations, it was finally after approximately ten minutes of gathering and boxing that 29.45€ was exchanged for nine different selections, and taking the items to the street for consumption later on the first bites of caramel proved a bit less flavorful than expected, the vanilla version a far better investment with a good melt and plenty of butter, a similar flavor profile found in the Butter Caramel macaron while the rest of the small cookies ranged from a jammy and delicious strawberry to Pistachio that was too sweet and almost 'gummy,' the latter likely a result of having sat in the case for too long. Enjoying the rest of the items after dinner while relaxing alongside the river outside the hotel, suffice it to say that by focusing on favorites there was little chance that Bouillet was going to fail in impressing a prone palate, yet as much as I anticipated enjoying the trio selected there was no way to anticipate just how good each of the three items would be - the fully saturated baba using a meringue-like topping to temper the alcohol while both the tarte tatin and St. Honore saw a traditional preparation placed atop a flaky butter crust, the former absolutely packed with caramelized apples while the balls of stuffed choux and light cream rested on a crème caramel that poured forth just seconds after fork cracked the base.

Yum! Prettiest…read morelittle pastry shop ever. Even if you don't buy anything, just stop in for the lovely smells and colors. Every pastry is exquisitely made and gorgeous. We bought a fruit tart and a raspberry tart. Both were delicious. Rich without being heavy; sweet without being cloying.

Amazing chocolates, viennoiseries, pastries! Excellent…read moreservice by an extraordinary Team Far away the best place for Chocolates and pastries They have at the same place, tables where it's possible to relax with Coffee, hot chocolate and pastries too. Do not miss the orange cake .. delicious! A place to remember! Do not miss this place if you are in Lyon A GEM

Items Selected: Baba au Rhum…read moreMille-feuille Pecan tartelette Cream Puff Coffee Éclair Chocolates Founded in 1953, and as such a relative youngster compared to some of the oldest purveyors of fine chocolates and confections throughout France, some would suggest Bernachon an essential part of any visit to Lyon, and having already sampled two of their cakes plus several chocolates during dessert at L'Auberge du Pont de Collonges a stop proved inevitable, the bean-to-bar production values an added incentive as other more fashionable names simply melt down and refashion previously purchased chocolate - the French calling these retailers 'fondeurs.' Not as focused on the purity of beans as many modern artisans such as Dandelion, Rogue, Mast, or Vegas' own HeXX, but instead offering a full line of truffles, caramels, candies, and confections in addition to both single origin and blended bars the experience at Bernachon can almost feel like a spiritual one as a the staff steps softly while speaking in light tones, but once the guest is finally ready to order it is with great knowledge of both product and process that questions are answered, my eventual order probably not quite normal as a solo tasting of chocolates really is not something I'm into, though the five tasted were indeed quite special, a boozy rum tablet and chocolate lacquered biscuit particularly smooth and refined. Progressing to pastries, something for which high hopes were held given the quality of cakes at Paul Bocuse, it was in five petit-fours that the majority of 11.20€ was invested and although the Mille-Feuille came off far too soggy at 14h30 the rest of the items proved well concocted with flavors aplenty, the choux-based éclair and cream puff offering a clean break over cream fillings while the pecan tartlette and baba au rhum were each unique in their own way - the former trending bitter and nutty in a city where pink pralines are far more common while the yeast-cake's cream center offered both balance and texture amidst lightly spiced rum.