Invented by Cacao Barry in 1963, these bittersweet chocolate baking sticks were created specifically for pain au chocolat and remain an essential tool in French bakeries. Each stick measures 8 cm in length, designed to fit neatly inside laminated dough and deliver a clean, structured line of chocolate through every baked pastry.
Made from sugar, unsweetened chocolate, and cocoa fat, with soy lecithin and vanillin for smooth consistency and balanced flavor, the chocolate is resistant to melting. The format ensures uniform distribution and professional presentation, making it ideal for croissants, viennoiserie, and other laminated pastries. Each box contains 300 sticks, offering efficiency and consistency for high-volume production.
Founded in 1842 by Charles Barry in Paris, Cacao Barry has long been associated with innovation and craftsmanship in chocolate. The creation of these baking sticks reflects the brand’s dedication to providing professional tools that support precision, quality, and authentic French pastry tradition.
Ingredients: sugar, unsweetened chocolate, cocoa fat, soy lecithin added as emulsifier, vanillin (an artificial flavor).
Nutritional information coming soon
Nutritional information coming soon