Assortment of pralinés

They talked about us


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.


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.

Sophie Basselier - Cavaletti Paris