Behind the craftsmanship of Lentz Chocolatier is Michall Jacques Lentz, who is not only a baker, pastry maker and chocolatier, but also an industrious entrepreneur, perfectionist and lover of life. Since 1986, his work has revolved around the world of sweets,including a stint with the world-famous chef, Rasmus Bo Bojesen, and the chocolate brand AXOCO. He still works in the same kitchen just outside of Copenhagen. Here,his homemade caramels and chocolates are made with careful craftsmanship, and it is also here where Lentz develops his new and exciting recipes. He takes inspiration for his confectionery from all over the world, but is truly inspired by Paris, where – just like Lentz – they continually strive to create perfection in every bite.
Lentz create authentic soft caramels with a delicate taste and silky-smooth consistency which only comes from using pure cream and butter. All Lentz’s caramels are handmade using AOP Charentes-Poitou butter and without any added colours, flavourings or other artificial ingredients.