Patrick Agnellet

A chocolaterie-pâtisserie with the atelier behind it

The case at Argonay runs to tartes, entremets glacés, macarons, esquimaux and boxed chocolates, with the workshop working behind the boutique rather than a café out front. Patrick Agnellet is an artisan chocolatier and pâtissier, and the house sells under the phrase Artisan d’émotions, presenting its sweets as créations gourmandes rather than everyday bakery staples. Opened in 2024, the Argonay site is the newer half of the Haute-Savoie business, complementing the original Annecy-le-Vieux boutique with a workshop and a school. The house language runs the same way, promising its finest creations to satisfy a sweet tooth, which frames the offer around pleasure and giftable pastry rather than daily bread.

What the boutique is built for

Argonay has a distinct role in the house: a new shop and the home of the school, which makes it both counter and training space for pastry and chocolate. A school is unusual for a boutique this size, and it explains the depth of the workshop behind the shop. That separates it from the Annecy-le-Vieux storefront, which remains the original boutique. The visit follows retail logic rather than a seated meal: read the case, choose packaged or fresh pieces, and treat the address as part shop, part production. The categories follow a sweet specialist’s rhythm, from pâtisseries and tartes through entremets glacés, esquimaux, macarons and goûters to chocolate coffrets and gourmandises made to be shipped. That list keeps expectations clear and the choosing quick.

Start with the case

Start where the house is strongest. The pastry range takes in tartes and modern entremets glacés with the layered, glossy logic of French pâtisserie, macarons, and esquimaux, the frozen chocolate bar that adds a classic confectionery note. For gifting, the chocolate boxes are central, while the shippable gourmandises signal pieces built to travel well beyond the counter. Seasonal work gives a reason to come back: at Épiphanie the house makes galettes des rois described as somewhere between tradition and originality, sold at both the Annecy boutique and the Argonay atelier. There is no bread programme here, and no croissants or pain au chocolat; the house works as a chocolatier and pâtissier rather than a boulanger, and the boutique reads accordingly. Its work sits among Relais Desserts member boutiques, which is the clearest outside marker of the standard it is judged against.