Our Craft

Every piece starts the same way: real chocolate, real care, real hands.

Chef Matt Serkes, our Master Chocolatier, pours, paints, and fills every bonbon himself, by hand, right here in New Orleans. That's our labor of love.

Chocolate Chosen With Intention

Great chocolate starts long before it reaches our kitchen. We work with couverture from Callebaut, whose sustainability strategy, Forever Chocolate, sets out actual targets instead of a feel-good badge: helping cocoa-farming families reach a living income by 2030, full human-rights due diligence with remediation of any child-labor cases found, forest-positive sourcing, and 100% certified or verified cocoa traceable back to the farm by 2030. That's why we chose this couverture over a cheaper one.

The Craft

From there, everything is made by hand. No shortcuts, no fillers, no pre-made shells shipped in from somewhere else. Molds are hand-cast, centers are hand-piped, and every finish is done piece by piece in small batches, not runs of thousands.

Small batch isn't a marketing word for us. It's the actual size of what one person can make while holding to a level of care we're not willing to compromise on. It's slower. It's also the only way we know how to make something worth the wait.

Born in New Orleans

We couldn't have imagined starting this business anywhere but New Orleans. This city is in everything we make: our love for it, the collaborations we build with other local makers, and a pace that's never in a rush to get good things right. This isn't chocolate that happens to be made in New Orleans. It's chocolate that couldn't come from anywhere else.

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