An In-Depth Exploration of the Appeal of Pierre Marcolini!
Have you heard of Pierre Marcolini, a renowned chocolatier representing Belgium?
His passion for creating the finest chocolates, crafted from carefully selected cacao from around the world, has captivated many.
In this article, we delve into Pierre Marcolini’s dedication to chocolate, his commitment to sustainability, and provide detailed information about his stores in Japan and abroad.
If you’re interested in learning more about Pierre Marcolini’s chocolates or visiting his stores, be sure to read to the end!
Who is Pierre Marcolini? Discovering His Unique Appeal
Pierre Marcolini: The Chocolatier of Passion and Innovation
Pierre Marcolini was born in Belgium in 1964 and developed a deep interest in food from a young age.
At the age of 14, he was captivated by the taste of chocolate his mother had made, an experience that inspired him to pursue a career as a chocolatier.
He went on to train at numerous renowned establishments, gaining extensive experience in the world of chocolate.
In 1995, Marcolini competed in the Coupe du Monde (World Pastry Cup) held in Lyon, leading his team to victory and earning him widespread recognition.
At this point, Pierre Marcolini had established his reputation as an innovative and pioneering chocolatier, earning various awards along the way.
In 2001, he adopted the “Bean to Bar” approach, taking meticulous control over every stage of the process—from selecting cacao beans to crafting the final product—demonstrating his unwavering commitment to quality and flavor.
To ensure the highest quality cacao, Marcolini visits plantations worldwide each year, carefully selecting the beans he uses.
In 2015, he was honored with the title of “Purveyor to the Royal Household of Belgium,” solidifying his position as one of Belgium’s leading chocolatiers and gaining him international acclaim.
His dedication to chocolate-making is encapsulated in the phrase “Bean to Home®.” This concept reflects his desire for people to appreciate the origins of cacao and the dedication of the farmers behind each bean.
In 2020, he received the title of “World’s Best Pastry Chef,” a testament to his ongoing innovation and his commitment to bringing joy and inspiration to people through chocolate.
Thus, the history and background of Pierre Marcolini are rooted in his deep love for chocolate and a strong sense of purpose.
Dedication to Cacao
Pierre Marcolini’s chocolates are crafted with an unwavering commitment to cacao.
Only the finest quality cacao beans, carefully selected from plantations around the world, are used in his creations.
For over 20 years, Pierre Marcolini has devoted himself to the art of crafting chocolate from cacao beans. As a chocolatier, he firmly believes that creating the best chocolate requires the finest ingredients.
Every year, he travels the globe in search of rare cacao. The quality of cacao beans varies greatly depending on climate, soil, cultivation methods, and even the year of production.
From Ecuador and Venezuela to Madagascar, he personally visits cacao plantations to see the production environment firsthand, ensuring he selects only the best beans.
For Pierre Marcolini, assessing the quality of cacao beans is based on three key factors: 60% is attributed to the land, 20% to fermentation, and 20% to roasting.
He believes that the perfect balance of these elements produces the finest cacao beans.
Pioneer of Bean to Bar
Pierre Marcolini is also known as a pioneer of the Bean to Bar approach.
Bean to Bar refers to a process in which the chocolatier is involved in every stage, from selecting cacao beans to producing the final chocolate.
In his 30s, Pierre Marcolini decided to redefine the role of a chocolatier fundamentally. To pursue excellence in taste and quality, he committed to handling every step himself—from sourcing cacao beans to crafting chocolate.
This led him to embark on journeys to find the finest cacao.
The quality of cacao beans varies greatly depending on factors such as climate, soil, cultivation methods, and the year of production. To ensure the best selection, Marcolini personally visits cacao farms, seeing the production environments with his own eyes.
By visiting farms, meeting producers, selecting cacao, and directly establishing contracts with cacao plantations, he has built a deeply hands-on approach.
Pierre Marcolini is dedicated to supporting cacao farms and their regions by paying fair prices. He is committed to selecting only the highest quality cacao beans, respecting sustainability, and crafting chocolate with strong ethical values.
Commitment to Sustainability
Pierre Marcolini is also dedicated to sustainability in his chocolate-making practices.
The cacao beans he uses come from ten carefully selected, special cacao farms around the world.
Together with these cacao producers, Pierre Marcolini has pledged to uphold three commitments to protect the planet and humanity.
The first commitment is to protect children in cacao-producing regions from child labor.
Although child labor remains prevalent in many cacao-producing areas, the farms contracted by Pierre Marcolini strictly prohibit it. There is no involvement of children in activities that would compromise their daily lives, potential, dignity, education, health, or physical and mental development.
The second commitment is to avoid using glyphosate, a herbicide identified by the WHO as a potential carcinogen.
Instead of glyphosate, natural herbicides are used. To ensure chocolate safety and cacao quality, all cacao beans undergo inspection by third-party organizations.
The third commitment is to avoid the use of CCN-51 cacao beans.
CCN-51 is a modified cacao strain bred for resistance to disease, but Pierre Marcolini values the diverse, naturally grown cacao varieties cultivated in rich natural environments and refrains from using CCN-51 beans.
To maintain these standards, he purchases cacao beans at prices far above international market rates.
In practice, the cacao harvested from contracted farms is bought for at least €4,000 per ton, which is twice the international market price.
In this way, Pierre Marcolini is dedicated to creating chocolate with a strong emphasis on sustainability.
Pierre Marcolini’s Couverture
The secret to the exquisite taste of Pierre Marcolini’s chocolates lies in his uniquely crafted couverture.
Couverture is a chocolate base made by combining cacao mass with ingredients like cocoa butter and sugar, serving as the foundation of the chocolate.
Pierre Marcolini uses carefully selected cacao beans from around the world to create his own couverture through a proprietary process.
The selected cacao beans from farms across the globe are brought to his atelier in Brussels, where they undergo over ten meticulous steps, transforming into a couverture infused with his dedication and craftsmanship.
According to Pierre Marcolini, even if someone were to use the same ingredients, they would not be able to recreate his couverture. He explains, “The atelier is a reflection of humanity itself, and my humanity is unique to me…”
Thus, the chocolate he envisions—rich in both aroma and flavor—comes to life.
Title of World’s Best Pastry Chef
In October 2020, Pierre Marcolini was awarded the title of ‘Best Pastry Chef in the World’ at the WORLD PASTRY STARS 2020 event in Milan.
Marcolini first aspired to become a chocolatier at the age of 14, won the Coupe du Monde (World Pastry Cup) at 31, and, as a pioneer of the ‘Bean to Bar’ movement, has been involved in every step of chocolate production, from selecting cacao beans to crafting the final chocolate product. For over 25 years, he has continued to demonstrate innovative creativity.
This award recognizes his remarkable achievements. The title of World’s Best Pastry Chef is a testament to Marcolini’s passion for chocolate-making and his relentless dedication.
| Year | Age | Milestone |
|---|---|---|
| 1995 | 31 | Won the Coupe du Monde (World Pastry Cup) and opened first atelier in Kraainem, Belgium. |
| 1997 | 33 | Opened first boutique in the Grand Sablon square in Brussels. |
| 1999 | 35 | Expanded atelier, relocating it to Haren on the outskirts of Brussels. |
| 2001 | 37 | Pioneered ‘Bean to Bar’ by producing chocolate from cacao beans for quality and flavor assurance. Opened first boutique in Tokyo (Pierre Marcolini Ginza). |
| 2003 | 39 | Opened first boutique in Paris on Rue de Seine. |
| 2004 | 40 | Opened flagship Grand Sablon store in Brussels. |
| 2009 | 45 | Began personally managing the entire chocolate production process (from cacao beans to chocolate). |
| 2015 | 51 | Opened first boutique at 37 Marylebone High Street in London. Included in ‘Petit Larousse’ dictionary 2016 edition. Granted title of Purveyor to the Royal Household of Belgium. |
| 2016 | 52 | Opened first shop in China, located in the K11 skyscraper in Shanghai. |
| 2019 | 55 | Opened first boutique in the Dubai Mall, Dubai. |
| 2020 | 56 | Awarded title of World’s Best Pastry Chef at WORLD PASTRY STARS 2020. |
Enjoying Pierre Marcolini to the Fullest
Pierre Marcolini Store Locations:
| Country | City | Store Name | Address | Business Hours | Notes |
|---|---|---|---|---|---|
| Belgium | Brussels | Grand Sablon Store | Place du Grand Sablon 39, 1000 Bruxelles | Mon–Sun: 10:00–19:00 | Opened in 1995. Café available. |
| Belgium | Brussels | Galerie de la Reine Store | Galeries de la Reine 21, 1000 Bruxelles | Mon–Sat: 10:00–19:00 Sun: 12:00–18:00 | Opened in 1995. |
| Belgium | Antwerp | Antwerp Store | Schrijnwerkersstraat 25, 2000 Antwerpen | Mon–Sat: 10:00–18:30 Sun: 12:00–18:00 | Opened in 1999. |
| Belgium | Brussels | Woluwe Shopping Center Store | Sint-Lambertusstraat 200, 1200 Bruxelles | Mon–Sat: 10:00–19:00 Sun: 12:00–18:00 | Opened in 2001. |
| Belgium | Brussels | Louise Store | Avenue Louise 75 M, 1050 Bruxelles | Mon–Sat: 10:00–19:00 Sun: 12:00–18:00 | Opened in 2004. |
| Belgium | Brussels | Tongres Store | Rue des Tongres 69, 1040 Bruxelles | Mon–Sat: 10:00–19:00 Sun: 12:00–18:00 | Opened in 2007. |
| Belgium | Brussels | Uccle Store | Chaussée de Waterloo 1302, 1180 Bruxelles | Mon–Sat: 10:00–19:00 Sun: 12:00–18:00 | Opened in 2010. |
| Belgium | Brussels | Stockel Store | Place Dumon 21, 1150 Bruxelles | Mon–Sat: 10:00–19:00 Sun: 12:00–18:00 | Opened in 2012. |
| Belgium | Bruges | Bruges Store | Steenstraat 10, 8000 Brugge | Mon–Sat: 10:00–18:30 Sun: 12:00–18:00 | Opened in 2015. |
| Belgium | Zaventem | Brussels Airport Store | Leopoldlaan, 1930 Zaventem | Mon–Sun: 6:00–21:00 | Opened in 2018. |
| Japan | Tokyo | Ginza Main Store | Ginza 5-5-8, Chuo-ku, Tokyo | Weekdays & Sat: 11:00–20:00 Sun & Holidays: 11:00–19:00 | Opened in 2001. Café available. |
| Japan | Tokyo | Haneda Store | Haneda Airport Terminal 2, Ota-ku, Tokyo | 6:00–20:30 | Opened in 2014. |
| Japan | Aichi | Nagoya Store | Midland Square B1F, Meieki 4-7-1, Nakamura-ku, Nagoya | 11:00–20:00 Café: 11:00–19:00 (Last Order 18:30) | Opened in 2015. Café available. |
| Japan | Tokyo | Gransta Tokyo Store | JR East Tokyo Station B1F (near Gin-no-Suzu Square), Marunouchi 1-9-1, Chiyoda-ku, Tokyo | Mon–Sat & Single Holidays: 8:00–22:00 Sun & Last Day of Consecutive Holidays: 8:00–21:00 | Opened in 2017. |
| Japan | Tokyo | Shibuya Store | Shibuya Hikarie ShinQs B2F, Shibuya 2-21-1, Shibuya-ku, Tokyo | 11:00–21:00 | Opened in 2018. |
| Japan | Tokyo | Shinjuku Store | Newman Shinjuku Ekisoto 2F, Sendagaya 5-24-55, Shibuya-ku, Tokyo | 10:00–21:00 | Opened in 2019. |
| Japan | Kanagawa | LaZona Kawasaki Store | LaZona Kawasaki Plaza Grand Food 1F, Horikawa-cho 72-1, Saiwai-ku, Kawasaki | 10:00–21:00 | Opened in 2020. |
| Japan | Kanagawa | Tokyu Tama-Plaza Store | Tokyu Department Store B1, Utsukushigaoka 1-7, Aoba-ku, Yokohama | 10:00–20:00 | Opened in 2021. |
| Japan | Osaka | Grand Front Osaka Store | Grand Front Osaka South Bldg 1F, Ohfuka-cho 4-20, Kita-ku, Osaka | 11:00–21:00 Café: 11:00–20:00 | Opened in 2022. Café available. |
| Japan | Tokyo | Coredo Muromachi Terrace Store | Coredo Muromachi Terrace 1F, Nihonbashi Muromachi 3-2-1, Chuo-ku, Tokyo | 11:00–20:00 | Opened in 2024.7.24. Café available |
※Business hours are subject to change. Please check the latest information for each store before visiting
“Pierre Marcolini, as a leading Belgian chocolatier, has established stores around the world.
In Japan, since the opening of the Ginza flagship store in 2001, a total of 13 stores have been opened in major cities such as Tokyo, Nagoya, Osaka, Kobe, and Fukuoka, offering premium chocolates.
Several of these stores also feature cafes, where visitors can enjoy not only chocolate but also desserts like parfaits and waffles, adding to the appeal.
Internationally, Pierre Marcolini has expanded to 14 stores within Belgium, and to locations in Paris, London, Shanghai, Dubai, and more. However, some of these stores have closed in recent years.
Closed locations include Sainte-Croix, Commerce, and Galeries Lafayette Champs-Élysées stores in Paris; Marylebone and Harrods stores in London; Galeries Lafayette Luxembourg in Luxembourg; Dubai Mall in Dubai; select stores in Shanghai and Beijing, as well as some locations in South Korea and Germany.
Currently, key stores in Belgium and selected stores in Japan remain operational, particularly the Ginza flagship store, Haneda store, Gransta Tokyo store, Shibuya store, Grand Front Osaka store, and Fukuoka Iwataya store, among others.
These changes in store operations likely reflect strategic restructuring of the brand and market trends. Please check the official website for the latest business hours and detailed information.”
Pierre Marcolini Online Shopping
You can purchase Pierre Marcolini chocolates through the official online shop.
The online shop offers a variety of products, including chocolates, baked goods,Seasonal items, such as Valentine’s Day and Christmas exclusives, are also available.
The convenience of being able to enjoy Pierre Marcolini chocolates from the comfort of your home is one of the unique appeals of the online shop
Pierre Marcolini Official Store
Summary of Pierre Marcolini
- Pierre Marcolini is a renowned Belgian chocolatier with a deep passion for crafting chocolate from cacao beans.
- In 2015, he was granted the title of Purveyor to the Royal Household of Belgium.
- To create the finest quality chocolate, he travels the world to hand-select cacao beans.
- As a pioneer of the Bean to Bar movement, he personally oversees every step, from selecting cacao beans to producing the chocolate.
- He is committed to sustainability, actively working to prevent child labor and protect the environment.
- Pierre Marcolini’s unique couverture is the secret to the exceptional flavor of his chocolates.
- In 2020, he was awarded the title of Best Pastry Chef in the World.
- In Japan, he operates 13 stores nationwide, including the flagship store in Ginza.
- While international stores were once found in cities like Paris and London, many have since closed.
- Up-to-date store information can be found on the official website.
- The brand also offers seasonal products, such as Valentine’s Day and Christmas exclusives.
- Various chocolate-based sweets, like cookies and cakes, are also popular.
- He offers freshly made ice cream called “Turbine Minute.”
- For online shopping, customers can use the official online store.
- Pierre Marcolini chocolates are perfect as gifts or as a special treat for oneself.