What began more than ten years ago as a simple holiday tradition, rolling chocolate truffles with my son at Christmas, has grown into a true passion.

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My love of cooking was inspired by my brother, a classically trained chef who worked alongside Michelin-starred French chefs. I’m a Francophile at heart, so it felt natural to find my way to chocolate. France is home to some of the world’s finest chocolatiers, and I’ve had the good fortune to meet several of them, including Jacques Torres, Frédéric Robert and Nicolas Berger. My chocolate making has also grown out of my connection to the French community here in Boston.

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I’m largely self-taught, but in 2016 I trained under Delphin Gomes, New England’s only Master French Pastry Chef, at the Cambridge School of Culinary Arts. Chef Gomes sparked my curiosity and set me on a path of learning and discovery that continues today.

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As a Harvard parent (‘24), I’ve been making chocolates for Harvard students and families since 2019, for birthdays, Housing Day, graduation, finals care packages and other special moments.

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I love every part of the craft, from developing flavors to the creative and artistic process of designing each piece. Most of all, I love the connections I make through my chocolates, and knowing they put a little sweetness back into the world and can brighten someone's day.

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