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Thierry Atlan, Meilleur Ouvrier de France Chocolatier, started working in the food industry when he was 16 years old. He started his apprenticeship with Mr. Charpot in Troyes, France where he was born. Thierry first studied pastry, but he became allergic to flour at the age of 20, making it impossible for him to continue his work. Mr Charpot was also a chocolatier and to help Thierry, he got him started working with chocolate. Thierry Atlan became mesmerized with chocolate and fell in love with this noble confection.

In 1990,

he was offered a position at the prestigious Lenotre Paris as a chocolatier. After seven years in the company, Lenotre Paris helped Thierry get ready for the Meilleur Ouvrier de France Competition.

Thierry worked relentlessly for three years to prepare the competition in addition to his work and became a Best Craftsman of France Chocolatier in 1997.

The competition of Meilleur Ouvrier de France is considered one of the hardest in the world and it is the most prestigious title you can ever win. After winning the competition, Thierry became the head of research and development for Lenotre Paris as well as a professor for Lenotre School.

In 2000,

Thierry joined Disneyland Paris as the Executive Chocolate chef for the entire park and hotels. He worked for two years with Disneyland Paris and developed the entire chocolate program for the company, and he managed a large team daily.

In 2003,

Thierry Atlan created his consulting company, making him one of two chocolate consultants in the world. With the knowledge and expertise he acquired over the years, Thierry, Meilleur Ouvrier de France Chocolatier, became a valuable resource for any company seeking to create or change chocolate recipes and develop their range of product. He worked throughout the world for 10 years going to Dubai, Thailand, the USA, Mexico, Europe etc.

Then, in 2010,

he meets Mrs Jacobs who is looking to open stores in NYC. Mrs Jacobs created Sugar and Plumm in 2010 as a place where you can find various homemade confections. Thierry Atlan helped her set the chocolate department and assisted in creating a team of skilled workers. Very quickly, Sugar and Plumm became Thierry’s biggest contract and Thierry became Mrs Jacobs’ right hand. She offered him a permanent position and relocated Thierry and his family to the United States in 2013.

In 2015,

Thierry Atlan was the Vice President of Sugar and Plumm and he decided to create the Thierry Atlan brand as a sister brand of Sugar and Plumm. Julie, his daughter, joined him at this time and they created the brand and the vision together. By 2020, Thierry Atlan was a very successful brand, which pushed Thierry and Julie Atlan to open their first location in NYC. In May 2022, the first Thierry Atlan retail shop opened in the heart of Soho, offering Thierry’s specialty chocolate, macarons, and ice cream.


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