Founding of the chocolate factory

1969

The chocolate factory was founded in Margaux, a well-known village standing among a prestigious Médoc vineyard. The chocolate factory became known for two specialities: Guinettes (Morello cherries in dark chocolate with a hint of Armagnac), and chocolate sticks for the production of pains au chocolat or chocolatines.

Birth of Sarments du Médoc

1981

A dozen years after the factory opened, a mechanical error occurred – one of the pipes in the machine making the chocolate sticks became blocked, creating a new, thinner, sinuous form of stick. The result was Sarments du Médoc, a new product inspired by the local vines and in keeping with the creator’s spirit… The best inventions are often “mistakes”!

First award

1983

The innovative Sarments du Médoc product soon gained remarkable success, and received the “Candy Award” – a prize awarded to the best confectionery product imported into the United States – at the 1983 “Fancy Food Show” in Washington DC.

Renewal of a successful product

2005

The chocolate factory updated its strategy to reflect changes in the market and new consumer trends. In 2005, it presented a brand-new collection, featuring an overhaul of its ingredients, recipes, packaging and distribution circuits… Each and every aspect of this new strategy was designed to secure Mademoiselle de Margaux’s position as a luxury chocolate brand. Mademoiselle de Margaux opened its first shop in the same year, on the same site as the chocolate factory in Margaux.

Une histoire originale pour un chocolat de caractère

Très attachée à ses origines viticoles, Mademoiselle de Margaux se distingue par sa personnalité affirmée. Elle revendique fièrement ses origines et ses valeurs et se plaît à incarner le savoir-vivre et l’élégance à la française. Mais elle n’en est pas moins moderne, épicurienne et créative…

Entourée par la verdure d’un prestigieux vignoble, c’est avec audace qu’elle emprunte un chemin différent. Voyageuse, Mademoiselle de Margaux rêve d’autre chose : elle choisit le chocolat, elle choisit le bleu, elle choisit l’azur.

En quête de saveurs inédites et complémentaires, elle privilégie toujours la naturalité et marie délicatement fruits et chocolat, travaillant les formes et les textures comme exhausteurs de goût.