What began ten years ago as a simple Christmas holiday tradition of making simple, hand-rolled chocolate truffles with my son has evolved into a full blown passion.

 

My long-standing culinary interest has been fueled and influenced by my brother, who is a classically trained chef and worked alongside Michelin star French chefs. I am a Francophile at heart and have a penchant for all things French. So, naturally I found myself gravitating towards chocolate as France is home to some of the best chocolatiers in the world - some of whom, I've had the great fortune to meet, including Jacques Torres, Frederic Robert and Nicolas Berger! Making chocolates is also an outgrowth of my connection to the French community in the Boston area.

 

For the most part, I am a self-taught chocolatier. However, in 2016, I trained under Delphin Gomes, New England's only Master French Pastry Chef, at the Cambridge Culinary School of Arts. Chef Gomes was instrumental in sparking my curiosity and setting me on a path towards learning and discovery. 

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I thoroughly enjoy the craft and the aesthetic and creative processes of making chocolates. Most of all, I derive immense satisfaction from my customers' response when they receive a box of my chocolates!