Daniel Mercier is a third generation baker and chocolatier. The company started in 1912 as a small bakery in a small village in Berry producing original cookie recipes with flavours of the region – croustade with chavignol, berry croquet . In 1984 Daniel took over the business from his father and began developing a market outside of the region. In 1988 they company established it’s first production site.
Daniel has given a new dimension to the business by extending the company’s know-how to new products including chocolates, ice creams or macaroons.
The company is committed to ensuring the cocoa they use is from ethical sources. The company owns it’s own planation in Mexico where they have implemented good agricultural practices and ethical employment policies. Daniel is also President of Chocolatiers Engagés, a project which began in 2017 at the initiative of the Confédération des Chocolatiers Confiseur de France. The objective was to make artisans aware of the economic and socio-environmental issues of the cocoa sector initially in Cameroon but now worldwide.