Assortment of pralinés

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History

The Cavaletti touch is the difference between good and very good, between satisfaction and perfection. Pastry chef and rider, Sophie launches her own house to update real old-fashioned praliné.

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Know-how

Cavaletti Paris works the praliné by respecting artisanal french methods. We use almonds and hazelnuts sourced with care to make the praliné in our Parisian laboratory.

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Sophie Basselier - Cavaletti Paris