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We like reinventing traditions. Emily Snyder does too. She first found her calling as a calligrapher at New York City’s venerable stationery and design house, Mr. Boddington’s Studio. Now living and working in Los Angeles, Emily meticulously hand-numbered each box in her unique style of calligraphy. With no two boxes the same, we are certain Chef’s Box No. 1 will be cherished inside and out. Enjoy!
Our Beverly Hills home. Established 1983. Re-established in 2018.
In with the old
In with the new
andSons is a second-generation chocolatier formed by two brothers, a renowned pastry chef and a love of fine chocolate. Bridging the gap between old and new, andSons marries our European heritage with the inspiration and creativity of our Los Angeles roots to reimagine the world’s most important food group.
It all started with Mom
35 years ago she began importing chocolates from Switzerland. At a time when European chocolate was still considered exotic, she introduced customers to ganaches, gianduja and pralines. Expanding the business to include a café, she eventually turned a little corner shop into a local institution. Growing up, her sons learned not only an appreciation of fine chocolate but how to care for customers and community. Today, they are proud to carry on the business by making chocolate in their own kitchen that honors past traditions and establish new ones for the next generation.
Our brother from another mother
Joining the andSons family is chocolatier Kriss Harvey. Recently named one of America’s Top 10 Pastry Chefs, Kriss was formerly the Executive Pastry Chef at The Bazaar by José Andrés at the SLS Hotel. With a passion for all things chocolate, Kriss’ skills have been honed in the revered kitchens of Oriol Balaguer and Emmanuel Ryon in France, the Ritz Carlton and the Wynn Las Vegas. The chemical formula for theobromine is tattooed on his right arm.
Our Chocolate
andSons makes fine chocolate in limited quantities. All chocolates are made in our modern kitchen using time-honored techniques. With some recipes calling for fifteen or more steps, Chef Kriss and his team carefully craft each piece by hand. With an obsession for quality, we source organic, all natural ingredients from specialty providers around the world, including our local farmer’s market.
One Passion – Two Styles
Our classic line of chocolates is based on
a French-style of confections which feature traditional flavors such as ganaches and
pralines topped with subtle decorative elements.
Our modern line showcases bold and inventive flavor pairings inside distinctive and
colorful hand-painted shells. Too pretty to eat? Never.
Location:
9548 Brighton Way
Beverly Hills, CA 90210
Phone or text:
(310) 276-2776
Hours:
Chocolate store
Café
Monday thru Sat, 7am - 6pm
Parking:
2 hour free parking at
Chef’s Box No.1 has sold out. We are working on the next edition in the series. A whole new set of hand-crafted confections is coming your way.
Get notified as soon as its ready.
Our preferring shipping partner is FedEx. We are currently testing USPS Priority Mail as an economical alternative. We love our mail carriers but it has been our experience that occasionally packages do not arrive on the expected delivery date. If you have a time-sensitive delivery, we recommend using FedEx. Your feedback is always appreciated.
Hazelnut Praline and Pop Rocks
Dark Milk Chocolate, Brazilian Passion Fruit, Caramel and Salted Butter
Duo of Ganaches: White Chocolate with Fresh Lemon Verbena, Dark Milk Chocolate with Yuzu and Lime
Madagascar Milk Chocolate, Caramel with Fleur de Sel and Demi Sel Butter from Normandie
Creamy Cinnamon Cookie Praline and Milk Chocolate
Duo of Ganaches: Dark chocolate peppermint ganache and white chocolate lemongrass ganache
Roasted Pecan Praline, Salt, Caramel Ganache
White Chocolate, Shredded Coconut, Hint of Caribbean Rum
Raspberry Caramel Ganache with Layer of California Almond Praline
Basil and Lime White Chocolate with Layer of Dominican Republic Milk Chocolate Ganache
64% Madagascar Dark Chocolate Ganache
40% Milk Chocolate Ganache
33% White Chocolate Ganache Enrobed in Dark Chocolate
Roasted Pecans, Peruvian Dark Chocolate with Counter Culture Coffee Infusion
Layers of Milk and White Hazelnut Gianduja, Gold Leaf
Carmelized Roman Hazelnuts Enrobed in Milk Chocolate
Carmelized Roman Hazelnuts Enrobed in Dark Chocolate
Peanut Praline, Crushed Roasted Peanuts, Enrobed in Milk Chocolate
Hazelnut Praline and Pop Rocks
Dark Milk Chocolate, Brazilian Passion Fruit, Caramel and Salted Butter
Duo of Ganaches: White Chocolate with Fresh Lemon Verbena, Dark Milk Chocolate with Yuzu and Lime
Madagascar Milk Chocolate, Caramel with Fleur de Sel and Demi Sel Butter from Normandie
Creamy Cinnamon Cookie Praline and Milk Chocolate
Duo of Ganaches: Dark chocolate peppermint ganache and white chocolate lemongrass ganache
Roasted Pecan Praline, Salt, Caramel Ganache
White Chocolate, Shredded Coconut, Hint of Caribbean Rum
Raspberry Caramel Ganache with Layer of California Almond Praline
Basil and Lime White Chocolate with Layer of Dominican Republic Milk Chocolate Ganache
64% Madagascar Dark Chocolate Ganache
40% Milk Chocolate Ganache
33% White Chocolate Ganache Enrobed in Dark Chocolate
Roasted Pecans, Peruvian Dark Chocolate with Counter Culture Coffee Infusion
Layers of Milk and White Hazelnut Gianduja, Gold Leaf
Carmelized Roman Hazelnuts Enrobed in Milk Chocolate
Carmelized Roman Hazelnuts Enrobed in Dark Chocolate
Peanut Praline, Crushed Roasted Peanuts, Enrobed in Milk Chocolate
