LE 29 Competitors

Ritter Sport was founded in 1912 as a venture of business & love by Alfred & Clara Ritter. With their chocolate and confectionery factory in Stuttgart, they laid the cornerstone for Ritter Sport’s chocolate history. By 1930, their success beckoned a need for more space so the company moved to idyllic Waldenbuch. Two years later, in 1932, Clara came up with the idea to produce a square chocolate bar so it wouldn’t break in the pockets of sport jackets. With ever increasing new varieties, the company continued to gain more chocolate fans. Today, Ritter Sport is a strong, medium-sized, family-owned company loved in Germany and around the world. Top taste is discussed alongside sustainability. As of 2018, Ritter Sport sources 100% exclusively certified sustainable cocoa for its entire assortment. No matter what comes in the future, two things will remain: family tradition & love for good chocolate. Alfred Theodor Ritter and his sister Marli Hoppe-Ritter, grandchildren of the founders, now represent the family company in its third generation. Please find our imprint here: https://www.ritter-sport.de/de/impressum.html https://www.ritter-sport.de/en/imprint.html

For over three decades, passion, rigour and savoir-faire have been the driving force of the work, creation and excellence that is the taste of La Maison du Chocolat, founded in 1977 by Robert Linxe. From Parisian grand artisan to international luxury chocolatier, La Maison du Chocolat carries on the tradition of its grand classics, and each season, crafts new ephemeral chocolate collections, showing that the art of chocolate is ever evolving. Nicolas Cloiseau, Master Chef of La Maison du Chocolat, Meilleur Ouvrier de France Chocolatier 2007, maintains a signature taste throughout his creations, even from the delicate chocolate covering, to the sumptuous ganache, following through to the chocolate pastries. For more than 35 years, La Maison du Chocolat has taken the science of balance and associations to an art form. Perfect harmony on the palate highlights the singularity of these signature creations of unique taste.

The history of Parisian tea rooms is intimately tied to the history of the Ladurée family. It all began in 1862, when Louis Ernest Ladurée, a miller from the southwest of France, founded a bakery in Paris at 16 rue Royale. The story of the Ladurée macaron began in the mid-20th century with Pierre Desfontaines, second cousin of Louis Ernest Ladurée, who had the delicious idea of creating a double macaron, two simple macaron shells joined in the middle by a luscious filling. And the rest, as they say, is history. Today, Ladurée is not only the "Fabricant de Douceurs depuis 1862" (Maker of Sweets since 1862), but also a global company bringing the French Art de Vivre to the world.