Sarah Bonnet 

Sarah Bonnet has traded authentic deeds for another kind of heritage: that of taste. With Maître Enchanteur, she has taken on the mission of reviving a forgotten treasure of Toulon pastry, the Chanteclair.
This airy cake combines meringue, whipped cream, and hazelnut praline. "It's one of the only, if not the only, true specialties of the city."
"From Toulon," she likes to remind people. Created in the 1930s by a certain Monsieur Calvi, the Chanteclair has nevertheless gradually disappeared from shop windows. For this woman, dedicated to preserving tradition, the Chanteclair is more than just a dessert; it's a symbol. "I have a deep attachment to heritage. Bringing this cake back to life is like awakening a madeleine."
"of Proust." Accompanied by a pastry chef with whom she has formed a partnership, she revisited the recipe without betraying its essence: adjusted sugar proportions for a lighter, more contemporary feel, a smaller format redesigned for modern tastes, and variations with coffee, chocolate, or raspberry to create a truly comprehensive offering. All this without sacrificing the original spirit. "We didn't want to modernize, just update." The duo makes the cake fresh to order before delivering it throughout the region: from Toulon to Porquerolles, from Le Lavandou to Saint-Tropez. The Chanteclair can also be enjoyed at Maison Lebrun or at the Toulon market, where it appeals to both those with a taste for nostalgia and those simply curious about the classic. But beyond the sweet pleasure, there is an approach: to showcase local know-how, to reconnect the people of Toulon to their history and to inscribe the Chanteclair in the great book of French pastry, alongside millefeuilles and Paris-Brest.
"Just yesterday, a customer wrote to me: she lives in the Landes region, but wanted to offer her husband a little bit of Toulon through this cake. This kind of message is my greatest trophy."
Today, Maître Enchanteur is more than just a brand: it's a bridge between the past and the present. "We created a brand without intending to, simply out of passion."
recognizes Sarah Bonnet. Through this name, a nod to her original profession and the magic of taste, she embodies a new generation of entrepreneurs: those who reinvent tradition to better transmit it.

Master Enchanter

Founded in Toulon, Maître Enchanteur is a single-product company entirely dedicated to the Chanteclair. In partnership with pastry chef and ice cream maker Alexandre Poitreau, the company focuses on local artisanal production and controlled logistics via Chronofresh to guarantee the cake's freshness throughout France. More than just a brand, it's a vehicle for promoting Toulon's heritage, where rigor and passion combine to serve exceptional taste.