40 stores · curated ORBIS register
Hand-dipped pretzels and chocolate turtles feature at Adirondack Chocolates, whose Wilmington factory began producing chocolate in 1977. Its Lake Placid shop followed in 1997, extending the same business to another Adirondack town. Columbus's Anthony-Thomas Chocolates makes buckeyes and chocolate creams, continuing a family confectionery business founded in 1952. In Geneva, Auer Chocolatier makes Amande Princesse chocolate-covered almonds, a house speciality introduced in 1964 at its Rue de Rive address.
Lake Placid & Wilmington, New York
Founded in 1977 and known locally for decades as the Candy Man, this chocolatier has been run since 1995 by Cortland Forrence, now working alongside his sons Matt and Nate, with a Lake Placid retail shop that opened in 1997 alongside the original Wilmington chocolate factory. They hand-dip pretzels, patties, turtles and nonpareils in small batches, pulling stock in summer when the heat turns against chocolate.
Best for Handmade small-batch chocolates and fudge
West Columbus, Ohio
A family chocolate maker founded in 1952 and now run across five generations, producing buckeyes, creams, and boxed assortments at its Columbus factory. The candy is made in Ohio and sold through the company's own stores.
Best for Buckeyes and boxed chocolates
Rive / city centre (Rue de Rive)
Run by the same confectionery family for six generations, Auer has sold chocolate from its shop at Rue de Rive 4 since the nineteenth century. Its best-known creation is the Amande Princesse, an almond-and-chocolate sweet devised by Claude Auer in 1964, sold alongside hand-dipped truffles.
Best for Heritage Geneva chocolate, almond specialities
Lyon / Online
Family chocolate house founded in Lyon in 1953 by Maurice Bernachon, who imported raw cocoa beans to Cours Franklin Roosevelt and roasted them in-house; still known for its Palet d'Or ganache made with Isigny creme fraiche.
Best for Palet d'or chocolates roasted in-house since 1953, Lyon's original bean-to-bar family
Maison Bernachon was founded in Lyon in 1953 by Maurice Bernachon, who broke with convention by importing raw cocoa beans directly and roasting them himself at the house's premises on Cours Franklin Roosevelt - a bean-to-bar practice decades before the term existed in specialty chocolate marketing. The house's best-known creation is the Palet d'Or, a ganache made with Isigny creme fraiche prized for its silky texture. In 1975, the Bernachon and Bocuse families were joined when Maurice's son married the daughter of chef Paul Bocuse, linking Lyon's two most prominent food names. The business has stayed in family hands since its founding, now run by a third generation who continue producing chocolate in-house rather than buying in couverture, as most confectioners do.
Metz
A Metz institution since 1961, this pâtisserie-chocolaterie turns out pastries, chocolates, macarons and glaces in pure French tradition, with alumni including champion pâtissier Angelo Musa. The shop on rue de la Tête d'Or sells its creations over the counter six days a week.
Best for Patisserie, Chocolate, Macarons
Chișinău (str. Columna)
Chișinău's confectioner since 1946, Bucuria makes more than 350 chocolates, sweets, wafers, and dragées at its factory on strada Columna. Its boxed assortments and Moldovan-branded chocolates are a standard edible souvenir from the capital.
Best for Chocolates and boxed confectionery
Geneva
Canonica has made its chocolates by hand in Geneva since 1968, using quality ingredients prepared by its artisan chocolatiers, and sells from its Geneva Center and Geneva Airport locations.
Best for Handmade swiss chocolates
Gramado, Rio Grande do Sul, Brazil
Started in Canela in 1982 and based in Gramado since 2001, Caracol makes chocolate from the bean using only cocoa butter and milk fat, with no hydrogenated fats. The company describes itself as the region's first chocolate manufacturer and sells bars, bonbons and gift boxes.
Best for Bean-to-bar Serra Gaúcha chocolate
Gramado, Rio Grande do Sul, Brazil
A family chocolatier founded in Gramado in 1976, Lugano makes truffles, bonbons and higher-cocoa bars and pours hot chocolate in its café-boutiques. Its production and flagship shops sit in the Serra Gaúcha town.
Best for Handcrafted truffles and bonbons
West Des Moines, Iowa
Chocolate Storybook has made handmade gourmet chocolates on Grand Avenue in West Des Moines since 1985, hand-rolling and enrobing truffles from time-honored recipes. The shop also assembles custom chocolate gifts.
Best for Hand-rolled truffles and custom chocolate gifts
Maastricht / Netherlands
A Maastricht institution since 1970, Chocolaterie Abbing still makes its roughly thirty bonbons fresh on the premises using Callebaut chocolate. The Grote Gracht shop sells them over the counter and delivers to homes and local hospitality venues.
Best for Chocolate, bonbons, chocolatier, handmade
Dijon (rue des Forges)
Founded in 1973 by Colette and Guy Carbillet, this family pâtisserie, chocolaterie and glacier works from a shop on rue des Forges in Dijon. It makes chocolates, macarons, pastries and ice creams in house, with a second address in nearby Ahuy.
Best for Handmade chocolates, pastries and ice cream
Poisy / Haute-Savoie / Online
Family chocolatier founded in Annecy in 1985; its chocolates are now handmade at the active Poisy workshop-boutique after the historic Annecy shop closed following a 2024 fire.
Best for Artisan chocolate, confectionery, gifts
San Carlos de Bariloche, Río Negro
Family-run Argentine chocolatier tracing its authentic Patagonian flavor back to 1964, blending Italian heritage with local craft. Its more than 20 branches sell chocolate bars, alfajores, and regional specialties across Patagonia.
Best for Patagonian chocolate bars and alfajores
Chocolates Delturista describes itself as an Argentine family business with Italian roots, tracing its 'authentic Patagonian flavor' back to 1964 and now operating more than 20 branches across Argentine Patagonia. The company frames its 60-year history around continuing an artisanal chocolate-making tradition rooted in the region rather than mass confectionery production.
The current product range spans beyond plain chocolate bars: assorted chocolate boxes, alfajores and conitos, chocodrinks (chocolate powders and mixes), regional specialty items, and a frozen dessert line including ice cream, sold under certifications the company lists including gluten-free options. A dedicated online store, alongside the network of Patagonian branches, ships the chocolate nationally within Argentina.
The brand's newest line pairs its base chocolate with pistachio, almonds, hazelnuts, and forest fruits in bar form, an extension the company positions as bringing its Patagonian identity into more contemporary flavor combinations while keeping the family-recipe throughline intact.
Sint-Baafsplein 15
Founded by Luc Van Hoorebeke in 1982 and now run with his son Cédric, this chocolatier works fresh Belgian couverture in a basement workshop visible from the shop on Sint-Baafsplein. Pralines, bars and spreads are made on site across from the cathedral.
Best for Handmade pralines opposite the cathedral
Normandy / Paris / Online
Family chocolate maker founded in 1948 in Damville, Normandy, by Marc and Marcelle Cluizel; shifted to bean-to-bar production in 1997 under the house's own trademarked term 'cacaofevier,' sourcing cocoa beans directly from named single plantations.
Best for Plantation-direct bean-to-bar chocolate from Normandy since 1948
Michel Cluizel traces to 1948 in Damville, a small town in Normandy, when Marc and Marcelle Cluizel expanded their existing pastry business into chocolate-making from the family kitchen. Their son Michel began apprenticing in the craft at age sixteen and eventually gave the house his name. For decades the company operated as a conventional French chocolatier, buying in cocoa mass and couverture like most confiseurs of its era.
The turning point came in 1997, when the house began making chocolate directly from raw cocoa beans on-site rather than from bought-in couverture - a bean-to-bar process it branded with its own coined term, "cacaofevier," which it patented to distinguish itself from chocolatiers who only melt and remold industrial chocolate. That shift pushed the company toward direct plantation sourcing: its "1er Cru de Plantation" range uses beans from single, named estates, such as Hacienda Concepcion in Venezuela, roasted and processed in-house rather than blended from multiple anonymous origins.
In 1999 the house formalized a "Noble Ingredients" policy, committing to pure cocoa butter instead of substitute vegetable fats, real Bourbon vanilla pods rather than synthetic flavoring, and whole dried fruits - ingredient choices that at the time set it apart from larger industrial chocolate makers using cheaper fat and flavor substitutes. The Damville site now also houses the Chocolatrium, a chocolate-making museum built around the original Normandy factory, tying the brand's retail and educational presence back to its founding town.
Los Angeles / Online
Compartes has made chocolate by hand in Los Angeles since 1950, known for designer gift boxes, award-winning truffles, and gourmet bars in artful packaging. Its full range is sold through the brand's online shop.
Best for Chocolate, chocolatier, truffles
Quebec City / Canada
Since 1987, Erico has handmade chocolates, gelato, and hot chocolate from its shop and small chocolate museum at 634 rue Saint-Jean in Quebec City. Visitors can shop the storefront in person or order online, with regulars praising the dark-chocolate hot cocoa and window-viewed production kitchen.
Best for Chocolate, Ice Cream
Sion (Rua Pium-i)
Fany Balabram began making chocolates at home in 1983, opening her first Sion shop in 1989 on Rua Pium-i, still the company's base. The chocolaterie is known across Belo Horizonte for its truffles, bonbons and an award-winning chocolate cake, with further counters at Shopping Ponteio and Patio Savassi.
Best for Chocolates and chocolate cake
Flagstaff, Arizona
On North Leroux Street since 1978, when it opened as Mountain Candy, this shop makes handmade chocolates, fudge, caramel apples, and brittle. It also stocks gourmet gummies, taffy, and imported licorice.
Best for Handmade chocolate, fudge, and candy
Seattle (Georgetown, Downtown)
Fran Bigelow founded Fran's Chocolates in Seattle in 1982, starting with pastries in Madison Valley before truffles took over the business. The company makes truffles and salted caramels by hand, along with Gold Bars, in Georgetown, where the shop at 5900 Airport Way S shares a former brewery building with production. Bigelow's daughter Andrina and son Dylan now run it with her.
Best for Salted caramels, truffles and gift chocolates
Fran Bigelow opened Fran's Patisserie and Chocolate Specialties in Seattle's Madison Valley in 1982. She came to it after a business degree from the University of Washington and a trip to Paris, then training at the California Culinary Academy. Cakes and pastries came first. The truffles she handed to customers waiting in holiday lines soon became the centre of the business. Her Gold Bars reached the original ten Starbucks stores in 1986 and Williams Sonoma in 1989, and Julia Child visited the shop in 1988. The Gray Salt Caramel introduced in 1998 was followed by the Smoked Salt Caramel, each winning an Outstanding Confection award. Production moved to Pike Street on Capitol Hill in 1992. In 2014 it moved again, to a LEED Platinum building in the old Rainier Brewery in Georgetown. There the retail shop at 5900 Airport Way S shares the building with production and a viewing area. Many products carry Organic and Fairtrade certifications. Bigelow wrote the cookbook Pure Chocolate and was inducted into the Specialty Food Association Hall of Fame in 2018. She has since received the association's Lifetime Achievement Award. Her daughter Andrina is CEO and her son Dylan is Director of Chocolate.
Wintzenheim (near Colmar)
Victor Grimmer founded this Alsace chocolaterie in 1972 after learning chocolate-making in Switzerland; his family still runs it, making 80-plus bonbon flavors and pure cocoa-butter tablets, with a tea salon serving homemade pastries and desserts.
Best for Tea salon serving homemade pastries and desserts
Victor Grimmer founded this chocolaterie in 1972 after traveling to Switzerland specifically to learn chocolate-making technique, then bringing that method home to build a family business in Alsace with his wife Monique and their daughters, who still run the operation today. The range built around that original training now runs to more than eighty bonbon flavors, from hazelnut and praline to seasonal truffles infused with liqueurs like Kirsch and Baileys, alongside pure cocoa-butter tablets made in dark (70% and 60%), milk (38%) and white styles sourced from multiple cocoa origins. A tea salon attached to the shop, on the route de Colmar in Wintzenheim, serves hot beverages alongside homemade pastries, ice cream coupes and other desserts, giving the business a sit-down component beyond the retail chocolate case. Wholesale accounts extend the chocolates across France beyond the Wintzenheim storefront, but the core of the operation remains a single-family workshop rather than a scaled-up producer: one recipe brought back from Switzerland more than fifty years ago, still made under the family's own hand. For visitors, the draw is that combination -- a working chocolate workshop with decades of technique behind it, and a tea salon attached for eating what comes out of it on the spot.
Turin / Online
Turin chocolatier founded 1964 by Giuseppe Gobino as a gianduja workshop; his son Guido created the bite-sized Tourinot in 1995 and the Cremino al Sale (Ligurian olive oil, Cervia sea salt), named world's best praline by London's Academy of Chocolate in 2008.
Best for Giandujotti and Turin chocolate craft.
Guido Gobino traces to 1964, when Giuseppe Gobino founded the 'Laboratorio Artigianale del Giandujotto' in Turin, dedicated to the traditional Piedmontese hazelnut-and-cocoa specialty gianduja. His son Guido took the craft further: in 1995 he reworked the classic boat-shaped giandujotto into a smaller, single-bite version called the Tourinot, which became the product most associated with the brand internationally. Guido Gobino also developed the Cremino al Sale, a savory-sweet layered chocolate made with Ligurian Taggiasca olive oil and Cervia sea salt, which London's Academy of Chocolate named the world's best praline in 2008. The company operates a shop and factory-visit program in Turin.
Quiberon / Brittany / Online
Inventor of the salted-butter caramel (C.B.S.) in Quiberon, 1977 — Breton chocolate artistry.
Best for C.B.S. caramels and Breton chocolates.
Rue du Faubourg Saint-Honoré, Paris
Jean-Paul Hévin, named Meilleur Ouvrier de France in 1986, opened his first Paris shop in 1988 and a tea house at 101 rue du Faubourg Saint-Honoré in 1997, building his reputation on grand cru and single-origin dark chocolate.
Best for Single-origin grand cru chocolates from Meilleur Ouvrier de France Jean-Paul Hévin
Jean-Paul Hévin earned his confectioner's certificate at 17 and went on to win eight major pastry and chocolate competitions before being named Meilleur Ouvrier de France in pastry and confectionery in 1986 — one of the industry's most demanding professional titles, awarded only after a multi-stage national competition. He opened his first Paris shop, “Le Petit Boulé,” on Avenue de la Motte-Picquet in 1988, followed by a second on Rue Vavin in 1990, then a dedicated tea house on rue du Faubourg Saint-Honoré in 1997, at number 101 in the 8th arrondissement, tucked into a courtyard off the fashionable end of the street.
His work centers on dark chocolate specifically, built around grand cru and single-origin ganaches rather than a broad milk-chocolate range, and he still visits cocoa-growing countries most years to work directly with the origins he uses — a habit that keeps the sourcing hands-on rather than delegated to a buyer. The brand has since expanded to Japan and Taiwan alongside its Paris shops. For a visitor, the Faubourg Saint-Honoré address doubles as a tea house, meaning it's one of the few Hévin addresses where you can taste the chocolate work alongside a pot of tea rather than just buying a box to go.
Bayonne / Basque Country / Online
Bayonne chocolatier founded in 1951 by Joseph and Madeleine Andrieu; son Serge Andrieu took over in 1982 and created the sculptural 'Bouquet de Chocolat' concept. Runs a chocolate-history museum at its Bayonne workshop, opened 2006.
Best for Bayonne chocolate bouquets that shape Basque cocoa tradition into flower form.
L'Atelier du Chocolat was founded in Bayonne in 1951 by Joseph and Madeleine Andrieu, who opened a combined pastry, chocolate, ice cream and catering shop. Their son Serge Andrieu and his wife took over the business in 1982. Serge is credited with developing the house's signature product, the Bouquet de Chocolat - thin chocolate leaves molded, broken and reassembled into a decorated cone. In 2006, L'Atelier du Chocolat opened a museum at its central Bayonne workshop dedicated to the history of cocoa. The brand remains tied to Basque chocolate tradition - Bayonne is generally credited as the first French city to receive cocoa - and today sells chocolate bouquets and gourmand gifts through its Bayonne boutiques and online.
Falconara Marittima (Ancona province), Marche
A three-generation family confectioner since 1964 in Falconara Marittima, near Ancona, this shop handcrafts its own chocolate. Torrone and gelato complete the range.
Best for Artisan chocolate, torrone and gelato
Tours
Founded in 1983, La Chocolatière is known across Tours for its Pavé de Tours chocolate and Nougat de Tours pastry, sold from its rue de la Scellerie boutique in the city center. The house has since grown into a small regional chain of chocolate and pastry shops around Tours and Le Mans.
Best for Pavé de Tours chocolate and Nougat de Tours pastry since 1983
Quiberon / Brittany / Online
La Maison d'Armorine has made sweets at Quiberon since 1946, when Yvonne and Raymond Audebert began turning out the Niniche lollipop in salted butter caramel and fruit flavours. The sweet was named Meilleur bonbon de France. Their grandson Alain Audebert holds the house now. Salidou caramel, berlingots, nougats, Breton sables and chocolate fill out the range, sold from the Espace Visite on Rue des Confiseurs.
Best for Niniche lollipops and Salidou salted butter caramel from Quiberon.
Yvonne and Raymond Audebert were making sweets at Quiberon by 1946, and the Niniche came out of that first workshop. It is a lollipop of salted butter caramel, later spun into a long run of fruit flavours, and it was named Meilleur bonbon de France. The sweet now sits in the culinary heritage register of France. Raymond Audebert added the part that fixed it in local habit. Through the summer he sold warm caramel Niniches late in the evening to people on the Quiberon seafront walk, and the stop became part of the walk itself. Three generations on, his grandson Alain Audebert holds the house, which counts more than eighty years of trade. Caramel is still the centre of the range. Salidou is the tender salted butter caramel, sold as sweets, as a spread and as a sauce. Around it sit the Palourde hard caramels, berlingots, old-style pralines and nougats. The biscuit side makes the Coeur de Beurre, which pairs a Breton sable with Salidou cream, and the chocolate side makes the Secret de Druides, a menhir with the same cream inside. The Espace Visite on Rue des Confiseurs keeps early-century confectionery machines on show and runs a film about the family. Further counters trade at Carnac and on Belle-Ile-en-Mer in Brittany.
Plateau
A Dakar pâtisserie and chocolatier on Rue Wagane Diouf in Plateau, founded by Georges Grignac in 1953 and now run by the third generation. Alongside its namesake chocolate dessert it makes macarons, pralines, viennoiserie and ice cream, delivered across the city.
Best for Chocolate, pastries and macarons
Church Street, Pine Street
Lake Champlain Chocolates has made truffles, caramels and hot-chocolate mixes in Burlington since 1983, working from a Pine Street factory with a shop on Church Street. Its bars and boxed assortments lean on Vermont cream and honey, and the factory store sells fresh truffles and seconds.
Best for Vermont truffles and chocolate bars
Troyes / Grand Est / Online
Opened as a family chocolate boutique in Troyes in 1979; Pascal Caffet took over in 1983 and earned the Meilleur Ouvrier de France Pâtissier title in 1989, later trademarking his pralines as 'the best in the world.'
Best for Pascal Caffet’s praliné chocolates and ganaches
Maison Caffet traces to a small chocolate boutique that Lydie and Bernard Caffet opened in Troyes in 1979 to sell pralines and ganaches. Their son Pascal Caffet took over the business in 1983 and went on to earn the title Meilleur Ouvrier de France Pâtissier in 1989, one of France's most selective craft distinctions, followed in 1995 by the Coupe du Monde de la Pâtisserie (world championship of dessert arts). Pascal built the house's reputation specifically around praliné, developing a line he eventually trademarked as 'Sans doute les meilleures pralines du monde' ('undoubtedly the best pralines in the world'), registered in 2011. Maison Caffet has held France's Entreprise du Patrimoine Vivant (Living Heritage Company) label since 2014, a state recognition of businesses maintaining traditional artisanal know-how across generations. The house remains headquartered in Troyes' historic center and has since opened additional locations across France, but the chocolate and pastry techniques are still described as passed down within the Caffet family rather than standardized industrially.
Ooty / Online
Moddy's has run in Ooty since founder Janardhan Rao opened it on December 15, 1951. It handcrafts chocolate bars from 45-90% cocoa and Kunafa-style truffles, alongside Nilgiri tea and Kruthi Udupi snacks, shipped internationally.
Best for It handcrafts chocolate bars from 45-90% cocoa and Kunafa-style truffles
Moddy's Confectionery dates to December 15, 1951, when founder Janardhan Rao opened a small retail store in Ooty, Tamil Nadu - a starting point the business has kept as its origin story through more than seven decades of continuous operation. What began as a modest shop has grown into a specialty confectioner shipping internationally, still built around handmade chocolate as its core craft. The range spans dark chocolate bars across a wide cocoa-percentage spread, from 45% up to 90%, alongside more inventive items like Kunafa-style bars layered with pistachio, hazelnut and almond, plus truffles, clusters and a sugar-free line for customers avoiding refined sugar. Moddy's doesn't limit itself to chocolate: the catalog also carries Nilgiri tea, Kruthi-brand Udupi snacks and masalas, and bakery goods, positioning the shop as a broader Ooty specialty grocer as much as a chocolatier. Customer feedback consistently points to the handmade production method itself as the draw - small-batch bars and truffles rather than mass-produced confectionery - and the business markets itself as an early mover in Ooty's homemade-chocolate scene. For a hill-station shop with roots in the early 1950s, the current catalog reads as a deliberate widening from one chocolate counter into a fuller pantry of Nilgiri specialty goods.
Winnipeg / Canada
Mordens' of Winnipeg has handcrafted chocolates and confections, including its award-winning Russian Mints, since 1959 from its Sargent Avenue storefront. The shop roasts nuts fresh daily and offers curb-side pickup and delivery through its online ordering system.
Best for Russian Mints, chocolates and daily-roasted nuts
Gramado, Rio Grande do Sul, Brazil
Founded in Gramado in 1975 and billed as Brazil's first artisanal chocolate factory, Prawer produces bonbons, bars, dragées, truffles and alfajores. Its online and factory shops carry the full range of filled and dark chocolates.
Best for Artisanal bonbons and dragées
Aix-en-Provence / Online
Provencal chocolatier founded 1967 near Aix-en-Provence by Jan-Guy and Marie-Anne Roelandts, who learned chocolate-making in the Belgian Congo; calissons and truffles joined the range in 1975. Now a multi-generation family business with boutiques across France.
Best for Hand-dipped bonbons and calissons from Aix-en-Provence since 1967
Chocolaterie de Puyricard traces its roots to the Belgian Congo in the 1960s, where Jan-Guy Roelandts encouraged his wife, Marie-Anne, to learn chocolate-making. In 1967 the family settled near Aix-en-Provence, in the small village of Puyricard, and opened their chocolaterie there. In 1975 the range expanded to include calissons alongside chocolate truffles, both made without preservatives. What began as a small local business has grown into one of France's recognized chocolate houses, now three generations into family ownership, with boutiques in Aix-en-Provence, Paris, Marseille, and other French cities.
Paris / France
Madame Roy opened this chocolate shop at 27 rue de Longchamp on June 16, 1948; it still sells chocolates, marrons glaces and calissons there. A sister tea and coffee counter next door stocks over 100 varieties, with 2-hour Paris delivery.
Best for Chocolates, marrons glacés, calissons and 100-plus teas
Madame Roy opened this chocolate shop on June 16, 1948, at 27 rue de Longchamp in Paris's 16th arrondissement, positioned between the Eiffel Tower and the Arc de Triomphe, and the business has stayed at that same address for more than seventy-five years since. The chocolate range covers boxed assortments, tasting squares, tablets, florentines and truffles, alongside French confectionery staples the shop has built its reputation on: marrons glaces (candied chestnuts), calissons, nougats, caramels and liqueur-filled chocolates. A companion address next door, at 29 rue de Longchamp, houses a dedicated tea and coffee counter carrying more than 100 varieties of teas, infusions, rooibos and carcadets sourced from origin producers - effectively doubling the shop's footprint on the same block rather than folding tea into the chocolate counter itself. Under current owner Stephane Douville, the shop describes its sourcing as "rigoureusement selectionne" (rigorously selected), and the business now runs an online boutique with delivery across Paris in as little as two hours, plus free shipping across mainland France on orders over €50 and a dedicated corporate gifting catalog. The combination of a fixed 1948 address and a modern same-day delivery layer is the throughline: a neighborhood institution that has kept its physical anchor while building out logistics around it.
Paris
French layette luxury — smocked heirlooms and bébé elegance since 1977. Stocked at Galeries Lafayette in Paris.
Best for Smocked heirloom layette and bébé elegance since 1977
Hilton Head Island, SC
A chocolate and confections shop making handmade milk and dark chocolates, truffles and fudge on-site since 1982. The store at 55 New Orleans Road sells its molds, cordials and taffy alongside boxed gift assortments.
Best for Handmade chocolates and fudge
German Village, Columbus, Ohio
An Ohio family confectioner and coffee roaster dating to 1962, making chocolates and roasting coffee sold through its own cafes. The German Village shop pairs house chocolates with espresso and pour-over coffee.
Best for Hand-rolled buckeyes on a generations-old recipe, paired with house-roasted coffee since 1961
Winans has been making chocolate by hand in Ohio since 1961 — the company's own site puts it as "handmade since 1961" — and its signature product is the buckeye: a peanut-butter center hand-rolled and dipped in chocolate using a recipe passed down through generations, famous enough in Ohio to be treated as a category of its own rather than just another candy. Coffee roasting joined the chocolate business over time, and today the two are sold side by side — single-origin and flavored beans alongside buckeyes and a proprietary Wurtles line — through cafes that pour both espresso and pour-over next to the chocolate case. The German Village shop in Columbus is one of at least a dozen Winans locations across Ohio, spanning towns from Celina and Marysville to Piqua, Sidney, and Wapakoneta, with some towns carrying more than one location. Seasonal drinks like a Strawnilla cold brew sit alongside the standing chocolate and coffee menu. It's a combination that's unusual to find under one roof — a confectioner and a coffee roaster growing up together rather than one added on as an afterthought — and Winans has kept both going for more than six decades.
Curated ORBIS register · official links shown where recorded
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