Historically, Patrick Gelenscer, a Master Chocolatier and a Relais Dessert member, had a shop at 2 rue Maréchal Joffre in La Roche-sur-Yon, in Vendée. His new shop is still in La Roche-sur-Yon, but it is now located at 5 rue de Gaulle. The new shop highlights the Master chocolatier’s creations, and its layout invites customers to discover, or re-discover, them and delight in them. New OCF fittings.
For this new project, we worked with Patrick Gelenscer to fit out and arrange his shop floor, aiming to create a new experience in an open space. The customer journey invites you to discover all his creations: the chocolate, of course, but also the macarons, sweets, pastries, ice creams and viennoiseries.
In the shop window, the viennoiseries and sweet treats invite you to come in and explore the Patrick Gelenscer universe. The adventure starts at the door, with a whole row of entremets and chocolate desserts, showcased in an OCF refrigerated display cabinet. In the centre, you can enjoy the assortment of chocolate sweets. As for the original chocolate bars, they are displayed in a tower that was specially designed by OCF. It features all the authentic tastes of cocoa beans that Patrick Gelenscer has selected on his many travels around the world.
The new layout of this shop allows the team to be on hand to assist the customer as they move around, creating an experience that lives up to the standard of the Master chocolatier’s creations.
As the son of a chocolatier, Patrick Gelenscer began his chocolate adventure more than 20 years ago. He started out working for a pastry chef in Libourne, and then moved to Canada, but ended up returning to Chantonnay in Vendée, the birthplace of Maison Gelenscer, to take over the family chocolaterie. Nowadays, Patrick Gelenscer has 5 shops: 2 in La Roche sur Yon, one in Challans, one in Sables d’Olonne and one in Chantonnay. This was the birthplace of Maison Gelenscer, which was founded in 1956 by Stéphane Avril, Patrick Gelenscer’s grandfather. He is one of only 15 chocolatiers who does ‘Bean to bar’. He won three medals in the 2018 INTERNATIONAL CHOCOLATE AWARDS. As part of the same competition, in Florence, in Italy, he also took the SILVER medal with the VALENCIA chocolate bar in the worldwide competition. His chocolate bars have also won several prizes in the European competition organised in Amsterdam.