New York, NY · Est. 2014
Michelin-caliber bonbons. Per Se pedigree. NYT Wirecutter's Best.
· Founded by Susanna Yoon — trained at French Culinary Institute, Café Boulud (Daniel Boulud), and Per Se (Thomas Keller)
· Each bonbon is hand-shelled and takes three full days to create — hand-painted with colored cocoa butters
· Crowned "Best Boxed Chocolates" by The New York Times Wirecutter — featured in Vogue, Oprah's Favorites