Chocolatier - Page 1 | Snack Food & Wholesale Bakery

Jardi Chocolates employs farm-to-table method

Its confections are handcrafted and include innovative flavor combinations.

Liz Parker Kuhn

May 18, 2026

Founded in 2015 by pastry chef Jocelyn Dubuke, the company is known for colorful, handcrafted confections.

Bouchée Confections opens store in Reno

Company focuses on single-origin chocolates, flavor pairings.

December 7, 2020

Bouchée Confections, maker of handcrafted single-origin chocolates and confections, has opened a new shop in Reno, Nevada.

Black Dinah Chocolatiers reveals new name as Ragged Coast Chocolates

While the Maine-based confectioner was originally named after a local mountain, ‘Black Dinah’ can also refer to a generic term for Black female slaves.

Crystal Lindell

September 14, 2020

“We believe that Ragged Coast Chocolates pays homage to our hardy island roots," said company co-owner Kate Shaffer.

International Chocolate Salon announces 2020 Best Chocolatiers and Confectioners in America

Awards based on Gold, Silver Awards and previous star ratings.

April 16, 2020

The International Chocolate Salon has announced the 2020 Best Chocolatiers and Confectioners in America.

‘We can all use a little happy’: Chocolate Inspirations spreads positivity through confections

Mother-and-daughter team have been operating Chicago-area chocolate business since 1995.

Alyse Thompson-Richards

April 15, 2020

Pam Vieau and Marcy Goetz, mother-and-daughter owners of Chocolate Inspirations in Roselle, Illinois, didn’t originally intend to operate a chocolate business.

Chocolate maker Silvio Bessone expounds on his philosophy of biodynamic agriculture at his restaurant, museum and production facility in Vicoforte, Italy.

Piedmont’s philosopher chocolate maker

Lessons learned over lunch with chocolate maker Silvio Bessone.

Bernie Pacyniak

April 11, 2018

Unlike Chicago — it actually snowed on the Cubs’ home opener — northern Italy is verdant with spring, very much in color and bloom. Until yesterday, Editor-in-Chief Bernie Pacyniak wasn’t familiar with who Silvio Bessone is. After enjoying a wonderful four-course meal “contaminated by chocolate” and listening to the man talk about his craft, he's truly grateful to have a job whereby he gets to meet such passionate artisans.

8 Questions for Black Dinah Chocolatiers' Kate Shaffer

Chef-turned-chocolatier finds idyllic albeit isolated location doesn’t detour tourists nor chocolate lovers.

Bernie Pacyniak

October 21, 2015

A mention by Martha Stewart about the chocolates soon shifted chocolate production into high gear, moving production from the kitchen to the dining and living rooms, and eventually to their barn.

Veruca Chocolates: Veruca Salt grows up and opens a chocolate shop

Heather Johnston finds inspiration in a Willy Wonka character, opens Veruca Chocolates in Chicago.

Abigail Watt

Crystal Lindell

March 11, 2015

Heather Johnston always imagined she’d find a career that involved helping people. It’s just that she originally thought she’d be doing it in a hospital instead of a chocolate shop.

Chicago Chocolatiers: A look at Veruca Chocolates and Chocolat Uzma Sharif.

The best sweets in the Second City

Crystal Lindell Abigail Watt

March 11, 2015

It’s no secret that Chicago has a long history of great candy makers, but these days it’s the artisians making their mark on the city, and even the country.

Chocolate Road Stops: London & Amsterdam

All across Europe people are flocking to chocolate shows to discover what “fine chocolate” really means.

Linda Rice Lorenzetti

January 16, 2015

This October we travelled to London to cover The Chocolate Show, a young spin-off of its esteemed Paris parent.

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways:

BFY bill while still delivering the taste, texture, and other attributes that consumers aren’t so willing to compromise on. In this focused presentation, an expert from a leading producer will discuss their experiences and perspectives on ways to craft recipes that hit all the marks.

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