The artisanal movement.
Our ingredients are purchased from companies that adhere to the principles of sustainability and fair trade. We use only fresh ingredients from local farms, and organic ingredients whenever possible. We import European chocolate, sourced from the best cacao growers in the world, and never, ever do we add preservatives. The result is extraordinarily flavorful artisanal chocolates of a caliber usually available only by direct shipment from Europe.Our cocoa beans are also purchased through plantations that promote the preservation of the finest cocoa varieties. These manufacturers have long-term price contracts that will always be above market as determined by fair trade.
The chocolate passion of Mary Leonard.
Deeply curious about chocolate and a life-long connoisseur, Mary Leonard has heeded the words of her childhood hero Julia Child: “Find something you’re passionate about and keep tremendously interested in it.” That she did.
During her journey into the world of cacao delicacies, Mary apprenticed with Master Chocolatier Tom Cinnamon in Vancouver. She also trained in chocolate technology with Terry Richardson, patent holder for Godiva Chocolate.
In 2001 Mary opened ChocolatCéleste, a small but ever-expanding chocolate boutique and factory in St. Paul, Minnesota.
The unique hand-crafted artisan chocolates from ChocolatCéleste have enjoyed a warm reception among discriminating connoisseurs.
ChocolatCéleste was named one of “10 Best Emerging American Artisanal Chocolatiers”.
Our innovative flavor collections have been hailed by reviewers including Conde Nast, The Wall Street Journal, The New York Times, Rachael Ray’s Tasty Travels, and MSNBC’s Morning Joe.