From Bordeaux to Williams Bay

After years spent refining my craft in France, I returned with a simple ambition: to create a chocolaterie where every piece reflects the patience, precision, and beauty of traditional French confectionery. What began as a passion for mastering classic techniques has become Chocolaterie Colibri — a working French atelier on the shores of Geneva Lake.

From tempering chocolate to painting each bonbon shell by hand, every step here is carried out with the same care found in the small artisan workshops of France. Rather than producing at scale, we focus on making fewer things and making them exceptionally well.

Our chocolates begin with thoughtfully sourced cacao and seasonal ingredients chosen for their character rather than convenience: roasted Oregon hazelnuts, fragrant Madagascar vanilla, fresh fruit, cream, butter, and spices — selected to complement the chocolate, never overwhelm it.