Pain au Chocolat vs Chocolatine In France

Map created by francaisdenosregionsThe map above shows what you call a Pain au Chocolat (or chocolate croissant in the US & Canada) in France.

Here are the details according to Wikipedia:

In France, the name of the pain au chocolat varies by region:

• In central France, in southern France and in Paris, pain au chocolat is used.
• In southwestern France (Nouvelle-Aquitaine, Occitanie) and in Quebec, the word chocolatine is used.
• In the Hauts-de-France and in Alsace, the words petit pain au chocolat or petit pain are used.
• In many francophone areas in Canada outside of Quebec, croissant au chocolat is used.
• In Belgium, the words couque au chocolat are also used.

Here are some key reasons behind the variation:

1. Regional Dialects and Traditions

• In southern regions of France, especially in areas influenced by Occitan culture, the term chocolatine is more commonly used. This reflects the historical language and vocabulary of those areas.
• In northern and central France, the term pain au chocolat is standard, aligning with the Parisian dialect, which has historically shaped the standard French language.

2. Cultural Identity

• The use of chocolatine versus pain au chocolat can be a point of regional pride. People in southwestern France, for example, often emphasize their linguistic traditions, including the use of chocolatine, as part of their cultural identity.

3. Historical Influence

• The origins of the pastry itself and the terms used to describe it are not entirely clear, but linguistic influences from neighboring countries (e.g., Spain and its napolitanas) may have played a role in shaping regional terminology.
• The term pain au chocolat likely emerged in areas where the term pain was commonly used for pastries, while chocolatine may reflect influences from local or regional culinary practices.

4. Standardization and Resistance

• Paris and northern France have historically set linguistic norms due to their political and cultural dominance. However, regional languages and terms, like chocolatine, have resisted this standardization.

What do you call it?