Francois Pralus has expanded his family’s pastry shop to feature fine chocolates from around the world. Pralus was one of the first bean-to-bar makers. We offer 4 of his amazing bars. (3 oz.) (with soy lecithin)
We use Pacari's exquisite couverture to make our own chocolates. Their chocolates win awards year after year. All their chocolate is certified organic. (1.76 oz) no soy
Art Pollard, Amano’s master chocolate maker, says their “job as chocolate makers is to be as true to the beans as we can.” And they do that exquisitely. They are one of, if not the, most awarded chocolate makers in the US. I encourage you to see for yourself why. (3 oz) no soy
A dozen sensuously-soft caramels in traditional and unexpected flavors.