Line Thebault is Picardy-Norman and likes to emphasize: Toulouse by adoption. Since October 2024, she has created her salon/chocolate bar in the heart of the pink city. A gourmet and friendly place to satisfy our cocoa desires and she now wants to develop her bean-to-bar approach there.
Bean-to-bar is an approach that allows you to make chocolate directly from cocoa beans. A way to remove intermediaries, a way to control the manufacturing process from A to Z. This is Line Thebault's wish.
Coming from a baker's family, there was no no doubt for her to evolve professionally in this environment. After BEP Boulangerie in 2005, she did an apprenticeship in pastry making and fell in love with chocolate…
The creation in October 2024 of its lounge/chocolate bar Line ChocIt is the culmination for her of an improvementthe start of a challenge that fascinates her. His ambition: “working on a material that comes from elsewhere and combining it with other materials from here”. For example, she uses in her creations acacia honey from the Pyreneesor purees of organic seasonal fruits grown in Lot-et Garonne,
In order to succeed in its project, Line launched a participatory campaign: Line Choc – The chocolate factory of two hands.
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