PATISSERIES LAC

Pascal Lac’s La Trinité pâtisserie

PATISSERIES LAC in La Trinité belongs to Maison LAC, the pastry and chocolate house Pascal Lac opened with a first Beaulieu boutique in 1995. The house has worked in contemporary craftsmanship since then, and La Trinité sits in a network that also takes in Nice and Saint-Laurent-du-Var. The branch arrived with new creations and bûches signed by Pascal Lac, which put seasonal pastry and chocolate work at its centre from the start.

The clearest reading is confectionery-led pâtisserie rather than bread-focused boulangerie. The catalogue foregrounds pastries, tablets, macarons, confiseries, cakes, glaces and chocolates, plus gift boxes, custom creations, mounted pieces and workshops in the same sweet universe. The reputation signals are strong: Relais Desserts International membership since 2006, repeated “meilleur des meilleurs” chocolatier awards, and recognition from the Club des Croqueurs de Chocolat among leading French chocolatiers.

A boutique visit built on selection

La Trinité is a counter-led boutique stop built around choosing, collecting and carrying away rather than a full café meal. The branch works as one node of a contemporary retail system for pastries, chocolate pieces and gifts, not an isolated local pastry counter.

The brand extends beyond the display case through Masterclass LAC, courses led by its pastry chefs and framed as immersion in the house’s gourmand world, taught in a convivial, refined register. Even a simple pastry visit reflects that product language: génoise, ganache montée, almond sponge, Breton shortbread, Linzer-style biscuit, gianduja and praline all recur in the house descriptions. Service is attentive and professional, and the shop is elegant and welcoming, matching the premium presentation of boxed chocolates and composed pastries.

Order the fraisier, then add something chocolate

Start with the fraisier, the clearest pastry anchor: very tender génoise, light Madagascar vanilla cream and fresh strawberries. The same strawberry line runs to moelleux fraises with almond sponge, light cream and fresh strawberries, and sablé breton fraise, an individual strawberry tart on Breton shortbread with Madagascar vanilla whipped ganache. Around the holidays the branch turns to bûches signed by Pascal Lac, so Yule-log pastry belongs to the house story too.

Then move to chocolate. Les Carrés Pralinés combine fondant-and-crisp praline with chopped caramelised almonds, coated in 66% Caribbean-origin dark chocolate or milk chocolate. Diabolix are Linzer-style biscuits with a touch of salt, built around a caramel round or a gianduja square and coated in intense Caribbean dark chocolate. For a darker tablet, Pérou Chuncho 70% is a Peruvian dark chocolate with spice and vanilla notes, cinnamon and a lightly woody finish. A tight order: fraisier first, then carrés pralinés, Diabolix or the Peru-origin tablet.