In 1968, Yves Thuries opened his first patisserie in Gaillac in the south west of France. Continually striving for excellence, he was elected “Meilleur ourvier de France” (best craftsman in France) twice in 1976 for his work as a confectioner, chocolate maker and ice-cream maker and seller. A first in the history of the prize. Within a few years, Yves Thuries French Chocolate became known among the great names in chocolate. He set up his business in Cordes sur Ciel, turning his expert hand to the purest traditional profession. Today, Yves Thuries chocolate creations are exported worldwide and as a member of the Academie Francaiz du Chocolat, Yves Thuries is a symbol of quality and innovation in the profession.