Suzanne LaFleur is a pastry chef who worked in some of San Francisco’s best restaurants for most of her professional life, where she honed her craft and deepened her passion for chocolate.

After working in restaurants, she wanted to learn about manufacturing bean-to-bar craft chocolate and worked at Dandelion where she oversaw the chocolate production team.

When she ventured on her own path, her goal was to make delicious chocolates that don’t require a special occasion—just a love for great, nostalgic flavors and high quality ingredients.