Chocolatine Poster

Poster “Chocolatine or Pain au Chocolat?” – An illustrated celebration of France's most controversial pastry Here's a poster full of humor, culture and indulgence, signed by the illustrator Lotza, which pays homage to one of the most emblematic debates in French gastronomy: should we say "chocolatine" or "pain au chocolat"? Behind this lexical duel, which dates back several generations, lies a complex history, enriched by foreign influences, cultural migrations and baking traditions deeply rooted in the French regions. This visual work, lively and mischievous, brilliantly illustrates the passion surrounding this little piece of puff pastry with a chocolate center. The visual represents a golden chocolate croissant, almost tangible, proudly enthroned in the center of the composition, accompanied by a nod to the culture of the Southwest, where the term “chocolatine” is a true identity banner. With her clean lines and her style, both contemporary and warm, Lotza infuses this pastry with an almost royal aura, as if it were finally claiming its historical and linguistic legitimacy. But beyond the delicious graphics, this poster also echoes research carried out by bakers and historians. One of them, originally from Toulouse, searched the archives of French bakeries and traced the origins of these famous pastries. According to his studies, everything dates back to the middle of the 19th century, when a certain August Zang, an Austrian entrepreneur, introduced the first versions of the croissant to Paris. The latter, created to celebrate an Austrian victory over the Ottomans in 1683, would have given rise to several variations. Among them, a chocolate-filled version, known in Austria as “Schokoladeen croissant”, is said to be the origin of our famous Viennese pastry. So why this division between the Parisian “pain au chocolat” and the southern “chocolatine”? The explanation would come from a subtle play on pronunciation. The Austrian accent of the time transformed the “d” into “t”, and it is very likely that the word “Schokoladencroissant” was perceived as “chocolatine” by the French ear. Thus, in the South West, the chocolatine has established itself with strength and pride, while the regions north of the Loire have preferred to simplify by opting for “pain au chocolat”, undoubtedly in reference to the form and function of the product. It is also important to highlight a technical point that is often overlooked: neither the chocolatine nor the pain au chocolat are made from bread. These delicacies are made from raised puff pastry, the same one used for croissants, which clearly places them in the Viennese pastries category. The term “pain” au chocolat, although anchored in linguistic habits, is therefore a misinterpretation from the point of view of manufacturing. This poster, beyond its neat aesthetic and its retro-modern charm, thus becomes a true cultural capsule. It reflects the French love for their culinary traditions, their attachment to words and their taste for linguistic jousting. By hanging this work in a kitchen, a bakery, a café or even an office, we humorously celebrate a part of French popular culture, where gastronomy meets linguistics in a joyful regional effervescence. Perfect for pastry lovers, lovers of the Southwest, budding linguists or simply those with a passion for good taste, this poster is much more than a decorative object. It is a declaration of love to French culinary heritage, a nod to our regional roots, and a permanent invitation to debate — with a smile — over a good coffee and a crispy pastry.