An incredible thing (atop the the long list of incredible things) about having our studio at Stanley Marketplace, is that we’re located across and up from Miette Et Chocolat. We’re not trying to brag (okay, maybe just a little), but we literally have the world’s best view of their kitchen. Essentially, this means we get to watch their intricate, talent-driven, chocolate artistry whenever we want. The craftsmanship that David Lewis and Gonzalo Jimenez, along with their expert team, put into each delicious and delicate piece they make is something you don’t come across often.
While Miette Et Chocolat was busy making chocolate from scratch, they invited us into their kitchen for an interview about their divine company, as well as the intricate eggs they’ve been crafting for their upcoming easter Eggs-ibit. Mark your calendars for Saturday, April 8th in Zeel art gallery at Stanley, when they’ll showcase all the detailed, delicious chocolate eggs that David, Gonzalo, and their incredible team have poured their talent, time, and hearts into!
If someone cannot make it to Stanley for your treats, where else can they get them?
Gonzalo: There’s Mondo Market inside The Source, which is a food market. There’s the St. Julien hotel in Boulder, Colorado. There’s Maria Empanada. We make a lot of little, specific things for different places. It’s always related to chocolate in some way.
Just a heads up for you food lovers, Mondo Market AND Maria Empanada are opening locations inside Stanley Marketplace. So, if you’re feeling hungry, try hitting up Mondo Market for some a delicious sandwich or Maria Empanada for a savory empanada then heading over to Miette Et Chocolat for some dessert!
Aside from the fact that they’re delicious…why desserts?
David: Why not?A lot of people can cook, but not a lot of people can make desserts and chocolate.
Gonzalo: They’re related to art. It’s a lot more challenging when it comes to desserts, there’s a lot more precision and chemistry in it, so not everybody can do them.
At what point did you know that this is what you wanted to do?
Gonzalo: When I was 19.
David: 15.
We’re REALLY enjoying the big window alongside your shop where people can watch you guys create delicious works of art. Is that nerve-racking?
Gonzalo & David: Not at all. We encourage it, that’s why we put the windows there! We like it!
What do you wish customers knew about Miette El Chocolat desserts?
Gonzalo: Everything is made in-house, our chocolate is made from scratch.
David: All those fancy looking desserts taste even better than they look.
Gonzalo: Also, just because it’s super detailed it’s not super expensive. It’s not too pretty to eat!
Do you enjoy cooking or baking or is chocolate just your thing?
David: We love it all. We don’t have all this cool equipment at home so we don’t like baking at home!
Gonzalo: We love cooking at home. David will make some super good dinner Monday night and ALL I hear about on Tuesday is how good his dinner was.
What separates Miette Et Chocolat from other chocolate/pastry shops?
Gonzalo: We have backgrounds that allow us to do pastries, chocolates, bean to bar chocolate, sculptures, and many other things. There are no other shops in town that do the same thing we do when it comes to being artistic.
(We’ve confirmed, there are no other pastry or chocolate shops with a massive chocolate egg in the front window, and by massive, we mean it’s bigger than a small child by at least a foot)
Are there any pieces that you’re most proud of?
David & Gonzalo: The steampunk showcase in Atlanta back in 2012!
To what do you owe your success?
Gonzalo: The little team we have, without them we couldn’t do anything. There’s also a lot of perseverance and thriving. Plus, David’s dimple.
Lots of experience, and Gonzo’s boy band looks.
-David
Is there any specific process for the eggs?
Gonzalo: It takes 6 hours to make the egg. We have poly carbon molds, you mold the egg first. All the eggs have a base that you have to make which can be molded or hand carved. All the eggs are hollow, you can break and share them. If they were solid that would be way too hard to eat. For each specific egg, there are different items, industrial stuff, leaves that you have to make for them in particular. Then we spray them, color them with cocoa butter. There’s a lot of craft involved. My whole resume is put into it. It’s the same as art.
What’s next?! Any future plans for Miette Et Chocolat?!
Gonzalo: Open a production facility to expand our wholesale business!
David: To create an empire larger than Oprah herself.
