Bonbons are molded chocolates with fillings. No, they’re not truffles. They’re similar but alot more labor intensive.

The direct translation is “things from vienna” but what that refers to are enriched or yeast leavened pastries.

Brioche, croissants, most laminated pastry falls under this category. Lou is our lamination wizard. If your pastry’s layers are just falling apart - don’t freak out. That’s how you know it was perfectly laminated.

We currently are only doing popups about once a season. Not every popup includes both bonbons and viennoiserie. You’re welcome to check out our respective Instagrams for any updates.

If we do have a collection of bonbons released, please place an order through our form.

If you haven’t already consumed them, our bonbons have a 10 day expiration. We recommend storing them at 55-65 F (ex. in a wine fridge). When you’re ready to consumer, take them out to about room temperature. They’re best eaten at 65-70 F for full development of flavors.

But who are we to tell you what to do? Just remember they have dairy. Do what you will with that information.