It started with one idea — take the very best stuff and dip it, right in front of you.

No freezers full of yesterday. No pre-made anything. We built a chocolate fountain, pulled up the freshest fruit we could find in Idaho, and started plunging. Turns out, people liked watching their dessert get made as much as eating it.

Two shops later, the rule hasn't changed: everything is dipped to order, and the chocolate is always Swiss.