Worry not, we do not use any, any, any artificial colourings. The truth is we just put in the effort (and cost) to produce a product without any fake stuff. It's difficult but rewarding.

It ain't easy, as they sing. Everyone in the workshop chips in with ideas, some reach a testing phase, and before you've asked, alas, we do not have open positions for "taste tester".

We change our roster once a year. We call them seasons, because we're pompous, and because we love a good TV drama. The Vanilla flavour, for example, was a mainstay for four years, but Chestnut killed it.

We do our best to ship with Econt in the evenings, so there is less atmospheric interference on route. In other words: we don't want heat to ruin your experience.

Proper chocolate (meaning chocolate without additives and crap inside) is best stored at around 16 degrees Celsius. A little higher or a little lower is no issue. What's important is you keeping the box away from a temperature shock (i.e. freezing cold after some heat).

No, no, no, no. Please don't. That's like carbonara and cream. No. If you want the scientific version, natural fats in chocolate make it "bloom", which means that nasty white stuff.

Yes and no. We've done our best to protect the boxes: we've custom-designed the space for each praline etc., but everything in excess is bad for stuff. Short version: if you travel and don't dance on the tarmac, you should be fine. If you forgot your frisbee and use one of our boxes as a substitute, pralines will probably be damaged.