Young artisan Geoffrey Gil gave us a behind-the-scenes look at the production of festive chocolates in his new laboratory

Geoffrey Gil in the middle of preparing Christmas logs with his employees. Midi Libre – Mélissa Alcoléa

In the new laboratory, the teams are hard at work. Midi Libre – Mélissa Alcoléa

Des bonbons en chocolat très appréciés sur les tables de fin d’année. Midi Libre – Mélissa Alcoléa

The young Béziers chocolatier has just opened a large production laboratory coupled with a shop in Servian. A real bet on the future. And a development that will certainly not be the last for this energetic craftsman. Report in the middle of the end-of-year holiday rush.

It is a 400 m2 space hosting a production laboratory, shop, meeting room, room dedicated to workshops… that the young Béziers chocolatier Geoffrey Gil has just opened in Servian, in the Baume area, a stone's throw from the national road.

It was just a few weeks before Christmas that the 28-year-old craftsman officially inaugurated this new site, while the shop in the Leclerc Montimaran shopping mall in Béziers continued its activity. A real gamble for this professional who is not in the habit of resting on his laurels. “The goal is to be able to produce, store and also buy raw materials in better conditions”, he explains. The Béziers shop and its 20 m2 of manufacturing space had become ill-suited to the evolution of Geoffrey Gil's business. “There, there is a risk taken but no risk, no story”, he says, quickly.

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What is a good chocolate ?

“Everyone's palate is different, there is no good or bad chocolate”, answers Geoffrey Gil when asked to define a good chocolate. For him: “It should not be too sweet, with a good creamy texture, or crunchy for praline”.” His favorite chocolate treat? “Cereal balls surrounded by chocolate.”

Initially, the move was planned for the summer, but the chocolatier has had some setbacks, including a flood in the building he rents. The main thing, however, was to be ready for the holidays, “one of the busiest times of the year.” His team, which grew from 5 to 7 people, was thus able to start working in the new 240 m2 lab in September.

“Stocks are emptying every day”

Beyond chocolates, candies, beggars, marshmallow bears… The artisan has planned this year limited edition pastry logs, only on order. “At the beginning of October, the rush begins”, he continues. “On candies, we have no stock…” A tight-knit business. Right now, “we don't see the day, we arrive it's dark and I don't leave before 7 p.m.” The team transforms “guns” (small palaces, editor's note) chocolate, a profession, gestures, full of technique transmitted by Geoffrey Gil, who did the Compagnons du devoir. “Stocks are empty every day, we have to constantly restock. And on top of that, manage the journey to the Béziers shop.” A sustained pace that does not seem to scare the chocolatier.

“I have an idea every day, I enjoy it”

“I have never quantified but we must be at 3 tons of chocolate for the year, including approximately 1.8 at Christmas.” With a turnover that has increased every month since 2020. It must be said that the Béziers native knows how to combine know-how, quality and development strategy, communication. “We have a lot of orders with personalized work for companies in Béziers and the surrounding area, this represents 40% of our activity”, he explains. Videos and social networks are also part of his strategy. Moreover, its ambition is to eventually allow online orders as well as the reservation of workshops for children or adults.

“I have an idea every day, I'll never get bored, I'm having a blast, I'm in development now, I'll then have to stabilize the two companies (Beziers store and Servian site Editor's note).”

A 4th generation of artisans

Trained With the Compagnons du Devoir and some of the best workers in France, Geoffrey learned his trade for 8 years with his father, Philippe, a baker, pastry chef and chocolatier who founded Maison Gil, avenue Rhin-et-Danube, in Béziers. In 2020, in the middle of Covid, he opened his own shop (with a small laboratory) in the Leclerc Montimaran shopping mall. He developed the confectionery and chocolate shop. His father the bakery and pastry shop. Geoffrey Gil thus embodies a 4th generation of artisans within his family.

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