Poster “Chocolatine or Pain au Chocolat?” – An illustrated celebration of France’s most controversial pastry

Here's a poster full of humor, culture, and deliciousness, designed by illustrator Lotza, which pays tribute to one of the most emblematic debates in French gastronomy: should we say "chocolatine" or "pain au chocolat"? Behind this lexical duel dating back several generations lies a complex history, enriched by foreign influences, cultural migrations, and baking traditions deeply rooted in French regions. This visual work, lively and mischievous, brilliantly illustrates the passion surrounding this small piece of puff pastry with a chocolate center.

The visual depicts a golden chocolatine, almost palpable, proudly enthroned in the center of the composition, accompanied by a nod to the culture of the Southwest, where the term “chocolatine” is a true banner of identity. With its clean lines and its contemporary yet warm style, Lotza infuses this pastry with an almost royal aura, as if it were finally claiming its historical and linguistic legitimacy.

But beyond the delicious graphics, this poster also echoes research conducted by bakers and historians. One of them, originally from Toulouse, delved into French bakery archives and traced the origins of these famous pastries. According to his studies, everything dates back to the mid-19th century, when a certain August Zang, an Austrian entrepreneur, introduced the first versions of the croissant to Paris. The latter, created to celebrate an Austrian victory over the Ottomans in 1683, is said to have spawned several variations. Among them, a chocolate-filled version, known in Austria as the “Schokoladeen croissant,” is said to be the origin of our famous pastry.

So why this division between the Parisian “pain au chocolat” and the southern “chocolatine”? The explanation would come from a subtle play on pronunciation. The Austrian accent of the time transformed the “d” into “t”, and it is very likely that the word “Schokoladencroissant” was perceived as “chocolatine” by the French ear. Thus, in the Southwest, the chocolatine imposed itself with force and pride, while the regions north of the Loire preferred to simplify by opting for “pain au chocolat”, undoubtedly in reference to the shape and function of the product.

It's also important to emphasize an often overlooked technical point: neither the chocolatine nor the pain au chocolat are made from bread. These delicacies are made from yeast-raised puff pastry, the same dough used for croissants, which clearly places them in the category of Viennese pastries. The term "pain" au chocolat, although rooted in linguistic habits, is therefore a misinterpretation from a manufacturing point of view.

This poster, beyond its neat aesthetic and retro-modern charm, thus becomes a true cultural capsule. It reflects the French love for their culinary traditions, their attachment to words, and their taste for linguistic jousting. By hanging this work in a kitchen, bakery, café, or even an office, we humorously celebrate a part of French popular culture, where gastronomy meets linguistics in a joyful regional effervescence.

Perfect for pastry lovers, lovers of the Southwest, budding linguists, or simply those with a passion for good taste, this poster is much more than a decorative object. It is a declaration of love for France's culinary heritage, a nod to our regional roots, and a permanent invitation to debate—with a smile—over a good coffee and a crispy pastry.

Format: 30x40cm
Weight: 350g/㎡
Matte coated paper.

Format: 50x70cm
Weight: 275g/㎡
Matte coated paper.

In Metropolitan France

Our posters are printed in Charente and our frames are made in Brittany.