1. Petit Ourson Guimauve

2. - Born in 1962 in the North of France - Michel Cathy had noticed in fun fairs the success of chocolate-wrapped marshmallows - New shape - Sold in bakeries and grocery shops at the end of the school day

3. 50 years later…

4. Commercial products: books and recipes

5. Sponsoring

6. Collectors items

7. Fashion designer Sonia Rykiel created for Christmas 2008 a collectors’ box containing the petits oursons dressed with a bow tie.

8. New packaging

9. Let’s not forget social networks!

10. Le sirop de Grenadine Fruit syrups are born in French ports
French cooks were the first to incorporate fruit syrups in their recipes in the 18th century.
What’s in Grenadine syrup?

11. No more pomegranates…

12. Keeping up with a healthy diet…

13. The DIABOLO GRENADINE is made of Grenadine syrup and lemonade

14. The MONACO is a cocktail made of beer, lemonade and Grenadine syrup.
Its white and red colours, reminiscent of the Monaco flag, have given it its name.  It is usually made with draught beer but in 1995 Heineken launched « Monaco de Panach' », a ready-to-drink Monaco available in shops.

15. A French national debate (one of many…)

16. Uncertain origins
19th century, at the time of cultural exchanges between France and Austria.
The first Austrian boulangerie, or Boulangerie Viennoise, appears in Paris in the 1830s and is run by the Austrian Auguste Zang.
New fashion of the ''viennoiseries'': the croissant and the chocolate croissant (Schokoladencroissant).
''Schokoladen'' mispronounced by the French and led to ''Chocolatine''.
''Pain au chocolat'' appeared at the beginning of the 20th century: a little piece of baguette with a chocolate bar inside. 

17. Only the South-West seems to have kept the term ''Chocolatine'', and
Only the South-West seems to have kept the term ''Chocolatine'', and...Quebec. - in other parts of France and Switzerland, pain au chocolat, petit pain, petit pain au chocolat - in Belgium, couque au chocolat - In Lebanon, croissant au chocolat - in Germany, Schokoladencroissant - in USA, Australia, New-Zealand, chocolate croissant - in Spain, Napoletanas - in Mexico and Latin America, chocolatine - and every where we also find the original French word ''pain au chocolat'‘ (sometimes pronounced panochocolat)

18. https://youtu.be/DxNK5RiglcQ