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Frères Lauzéa (Lamentin)

Company, Chocolate, confectionery, Local produce in Le Lamentin
  • Creators of delicacies, Frères Lauzéa have been making gourmet chocolates for 15 years, irresistible in their finesse and originality, sublimating the products of the Martinique terroir.

  • Thus were born the flavours colombo, coconut, lime, guava, soursop... and the timeless bestsellers: royal praliné, chilli, passion fruit, Indian wood. 90% of the collection are dedicated to local flavours! Chocolate candies can be enjoyed and offered on all occasions. You choose your casket (10, 15, 24, 40) and fill it up as you wish. Involved in the Valcaco association which has relaunched the cocoa sector in Martinique, Frères Lauzéa now presents 2 bars of 100% bean chocolate from...
    Thus were born the flavours colombo, coconut, lime, guava, soursop... and the timeless bestsellers: royal praliné, chilli, passion fruit, Indian wood. 90% of the collection are dedicated to local flavours! Chocolate candies can be enjoyed and offered on all occasions. You choose your casket (10, 15, 24, 40) and fill it up as you wish. Involved in the Valcaco association which has relaunched the cocoa sector in Martinique, Frères Lauzéa now presents 2 bars of 100% bean chocolate from Martinique.

    Beyond the original assortments of chocolates, fruit jellies with local flavours remain essential, their right balance between fruit and sugar helping to restore the nobility of this traditional confectionery. Pineapples, guava, coconut and mojito are the most popular. Alone or combined with chocolate candies, they invite themselves into the caskets. Marshmallows with Guava, Maracudja and Soursop flavours are already a great success. Continuing their gourmet quest, the two brothers have created two liqueurs based on AOC agricultural rum: the incomparable Shrubb, star of the Christmas celebrations and Liqao, a cocoa liqueur born from the 100% local blend of rum and Martinique cocoa beans.

    The Lauzéa spirit
    Passionate about chocolate since childhood, the young Thierry and Jimmy Lauzéa took their first steps in 1997 by buying a coating machine that they used to make chocolates for their loved ones for Christmas and New Year holidays. But it was in 2004 that these two creators embarked on the professional adventure of Chocolaterie Frères Lauzéa and opened their first workshop in Terres Sainville. They trained with Jean-François Langevin and Bruno Pastorelli, Meilleurs Ouvriers de France Pâtissiers Confiseurs, working with Michel Huvelin and Josée Gagnon, a master Canadian chocolate maker. They designed their first fruit jellies and chocolate candies with the flavours of the Creole orchard. 14 years later, two beautiful boutiques in Martinique serve as a showcase for gourmet creations concocted in their laboratory at Le Lamentin. They are recognized by their peers among the 20 best chocolate makers in the world and have been awarded several times at the International Chocolate Fair.

    In 2019, fruit pastes are continuing their revolution with ever more surprising flavours: red beans, plantain, squash. Nutmeg, thyme and chili pepper invite themselves into the future bars. To be followed throughout the year on their Facebook page which regularly presents Jimmy and Thierry's latest inventions. Valentine's Day, Easter, Mother's Day, each event has its own collection and a host of surprises!

    The online shop has been redesigned and allows delivery between 24h and 48h with the assurance of a preserved quality. Visit www.shop.frereslauzea.com.
  • Spoken languages
    • English
    • French Creole
    • French
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