Boutique / HeritageChef · Michael RecchiutiValrhona couverture
Recchiuti Confections
San Francisco, CA · Est. 1997
San Francisco confection visionary. Ferry Building institution since 1997.
Michael Recchiuti trained at Le Bec Fin and under Alain Tricou (Maxim's) — brings French technique to California ingredients
Pioneered savory-sweet chocolate: tarragon grapefruit, lemon verbena, star anise & pink peppercorn
Sources from farmers' markets for fresh herbs and uses both Valrhona and Guittard couverture