We would say yes if we could
At this time, we regret we cannot accept new clients. "Wait, what?" you ask. "Don't you want more business?" A reasonable question. We'll try to explain.
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Chocolate is a finicky thing. It doesn't like it too hot. Or too cold. Or too humid. If it sits around too long, it loses nuances of flavor and texture. Many types of chocolate centers - particularly truffle ganache - lose quality and texture rapidly. Some (but not all) retail chocolatiers extend their products shelf life in ways that are perfectly safe, but can lead to a decrease in the full range of flavors and textures of truly freshly made chocolates.
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We are so passionate about our chocolates being fresh and the highest quality that we use a truly insane model. We severely limit the quantity we make, as well as only producing our confections during the fall and winter to avoid exposing our chocolate to higher temperatures. It is our goal that our chocolates hit the taste buds within 24 hours of creation. (Admittedly, when we must ship, this time frame cannot be met.) In order to keep to our mission, however, we must limit our "clientele." We know this isn't going to make us rich, and it wouldn't be the world's smartest business strategy. But we make SOME people VERY happy. That's good enough for us.
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