The incredible success of coffee shops, these specialized brands that reinvent coffee

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At Audrey Sauveur, it is a tailor -made parade of gourmet drinks. “It’s a Vanilla Tonka, it’s a syrup that we make. We do it with a coffee shot and oat milk. A little bit of chocolate for gluttony”explains the shopkeeper. Here we are in what she calls her coffee lounge, “La Fiancée”. Because it is he who is in the spotlight. Accompanied by generous pastries, here, coffee is an art with multiple expressions.

“We make all the drinks based on black coffee, whether it be espresso, double espresso, Americano, and then all drinks with milk”she lists. From two to seven euros the coffee, it is one of the first in Marseille to have opened this type of establishment where you can eat sweet or salty all day, far from the traditional bistro, on site or to take away, like this client who came to pick up her favorite coffee. “I took a cortado. It is a coffee that cannot be found in all the cafes, and I took a little dark chocolate cookie with”underlines the young woman.“There is competition. Before, we were almost alone. Then, it opened two or three. And there, we are ten. So, it’s very good”Audrey Sauveur point.

Tiled, colorful version, on a coating corner or with a more refined style, the coffee shops flourish all over France. There are more than 3,500, because the French love coffee, and that it is good. “I take two, or even three in the morning”says a woman. Another consumer prefers the sweet version: “I like it when there is caramel in it.” A local resident “Very hot, with a hint of milk and a touch of sugar”.

On social networks, coffee shops delight influencers. We present the pastries there, of course, but also places where it is good to stay, even to work. So, to stand out, more and more coffee shops are now posing as coffee experts. At the bottom of his establishment, in this funny machine, Romain Fabry himself roasted his coffee a few meters from customers. “We really have knowledge of the product and it allows us to roast that will be really suitable for each coffee, which will really allow a drink that we master perfectly”he explains.

A know-how that a client has been looking for three years, and too bad if the coffee is more expensive: “Paying the coffee twice as much, it’s worth it. Because, again, we’re going to drink it more slowly, we’re going to enjoy it. It’s not an espresso that we take and we make a little grimace after, then we drink water because it is a bit strong”she believes. In France, a coffee shop opens every week.