If you’ve ever visited a French bakery or lived in France, you may have stumbled upon the ongoing debate about what to call the flaky, buttery pastry with a chocolate filling. Whether you say pain au chocolat or chocolatine, you’re talking about the same indulgent, flaky pastry filled with chocolate. But beware: calling it the wrong name in the wrong region can spark passionate debate.
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Origins of the Pain au Chocolat debate
The exact origins of the pain au chocolat vs chocolatine debate are somewhat mysterious and highly debated among French people. Some believe that the term chocolatine originated in Bordeaux and was influenced by the Occitan language, while others argue that it has roots in the French word for small cakes, petits pains au chocolat. On the other hand, the term pain au chocolat is thought to have originated in the north of France, where it was known as a chocolatine until the mid-20th century when it began to be referred to as a pain au chocolat. Regardless of the historical details, the debate is still going strong today and has become an integral part of French culture. Whether you prefer to call it a pain au chocolat or a chocolatine, there’s no denying that this pastry is a beloved French treat enjoyed by people all over the world.
What exactly is this pastry?
Now, let’s talk about the pastry itself. It is a French pastry made of a flaky, buttery croissant dough wrapped around a stick of dark chocolate. The dough is layered with butter and then folded repeatedly to create the flaky texture. Once the dough has rested and risen, it is cut into rectangular shapes, and a piece of chocolate is placed in the centre of each rectangle. The dough is then rolled up around the chocolate and shaped into the classic crescent shape. The pastry is baked until it is golden brown and crispy on the outside, with the melted chocolate on the inside creating a warm, gooey centre.
> You might be interested in this article: Top 10 traditional french recipes you need to try
Regional differences in France
The pain au chocolat vs chocolatine debate isn’t just about words, it’s a cultural identifier. Map out France, and you’ll find:
- Southwest France: Chocolatine dominates in Toulouse, Bordeaux, and surrounding areas
- Northern, Southeast and Central France: Most people say pain au chocolat, including in Paris
- The isogloss (linguistic boundary) runs roughly between La Rochelle and Béziers
Interestingly, a 2024 French-language independent story went viral when a bakery in Paris proudly labelled their viennoiserie “chocolatine”, and some locals reportedly refused to buy it.
Cultural and humorous highlights
This debate has taken on a life of its own:
- Memes and social media: Chocolatine and pain au chocolat have inspired humorous internet memes and regional rivalry banter.
- Even parliament got involved: In 2018, a French MP proposed to officially recognise “chocolatine.” The amendment didn’t pass, but the debate continued to simmer.
- International reach: Variations of the name appear in Canada, Belgium, and Switzerland, though “pain au chocolat” remains more widely recognised outside the French south-west.
Why the debate still matters
Whether you’re moving to France or just visiting, knowing which term to use reveals a lot:
- Regional sensitivity: Saying chocolatine in Toulouse is like saying pain au chocolat in Paris, it marks you as an insider
- Cultural immersion: Simple home comforts, like buying croissants, become fun entry points into local tradition and humour
- Daily delight: At the end of the day, whether you order one or the other, it’s still just delicious
Final notes: Pain au Chocolat or Chocolatine?
At the end of this buttery debate, one thing is clear: whichever name you use, pain au chocolat or chocolatine, you’re about to enjoy an iconic French pastry. It’s less about politics than passion, and whether you’re team north or team south, it’s best enjoyed over a café.
If you’re planning a move to France and want more local insights, from daily vocabulary to banking, housing, or relocating, explore our guides and resources at Ibanista. Bon appétit!
🇫🇷 French food vocabulary series: Pastries & bakeries edition
Boulangerie vs. Pâtisserie
- Boulangerie: A bakery that sells bread and viennoiseries (think croissants and pains au chocolat). A true boulangerie artisanale makes its dough on site.
- Pâtisserie: A pastry shop with cream-filled, glazed, and artfully designed desserts. Only certified pastry chefs can legally call their shop a pâtisserie.
Viennoiserie (French pastries)
These are the flaky, buttery pastries usually eaten for breakfast. The name comes from Vienna, not France, but the French made them iconic.
Common viennoiseries:
- Croissant – buttery crescent-shaped classic
- Pain au chocolat (or chocolatine, depending on the region) – croissant dough with chocolate inside
- Pain aux raisins – spiral pastry with custard and raisins
- Chausson aux pommes – puff pastry apple turnover
Pâtisseries you need to know
These are the show-stoppers behind every glass counter in a French pastry shop. Must-know names:
- Éclair – oblong choux pastry filled with cream and glazed
- Tarte au citron – lemon tart, often with a meringue topping
- Mille-feuille – “thousand layers” of puff pastry and cream
- Opéra – layered cake with coffee and chocolate ganache
- Religieuse – stacked choux buns filled with pastry cream
Ordering like a local
Key phrases to use at the bakery:
- Je voudrais un croissant, s’il vous plaît. – I’d like a croissant, please.
- C’est pour emporter ou sur place ? – Is it to go or eat in?
- Vous avez encore des pains au chocolat ? – Do you still have any pains au chocolat?
Behind the counter: Hidden gems
Some bakeries offer regional or seasonal specialities you might not know. Look out for:
- Galette des Rois (January) – almond cream tart eaten during Epiphany
- Brioche Vendéenne – rich braided brioche from western France
- Kouign-amann – Breton caramelised, buttery pastry (possibly the best-kept secret)
- Tropézienne – cream-filled brioche from Saint-Tropez
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First published in May 2023
Updated in August 2025
