Bonjour!
My story:
"I am a French Canadian pastry chef and chocolatière..and cat lover ;) I went to art school in Québec, and the culinary world is a second career for me. I traded canvases and brushes, for molds, whisks ans spatulas. After working many years in different bakeries and patisseries, I ventured into the intricate world of chocolate (merci, Chloé ♡ ) and never looked back!
I'm still very much an artist at heart, and I get my flavours and design inspirations from the different places I called home for the past 20 years: Atlanta, New York, London and Montréal.
Now settled back in Brooklyn, I'm collaborating with local food artisans, to create whimsical & beautiful confections, sharing them with discerning chocolate lovers with a taste for beauty."
The ingredients
Chocolate is my passion and only the best will do!
We use exclusively Valrhona Chocolates:
Caraibe Dark 66% for the fillings
Satilia Dark 62% for the bonbon shells
Jivara 40% for our milk bonbons
and Opalys 33% for white chocolate.
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We also collaborate with several Brooklyn vendors and artisans:
Frankies 457 for the organic extra virgin olive oil
Gowanus Apiary for the red honey
Kura Sake for the sake and yuzu bonbon
NY Straight Bourbon Whiskey
and Partners Coffee, to name a few.
All herbs and produce used in the ganaches are organic and fresh.
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