Monday, June 3, 2013
Innovation at Landru Chocolates
Edible artistry. Landru Chocolates masterfully creates beautiful collections of truffles, caramels, and pates de fruit that taste as good as they look. A lot of chocolate out there is either beautiful or delicious. Landru is both. Founder Oscar Baile takes pride in making high quality confections that stand up against well-known competitors. In fact, they have earned dozens of awards including the 2013 Best Flavored Chocolate Award at the SF International Chocolate Salon. All of Landru products are hand-crafted in small batches, without rush. As the rest of the world races to automate manufacturing, this company would rather take more time to ensure that their customers get the best products.
Landru Chocolates continues to innovate with over 50 products including Cointreau chocolates, Salt-N-Pepper Toffee, and Balsamic-Rum Caramel Sauce! And recently, they launched the Wine Pates de Fruits in Chardonnay, Merlot, White Zin, and Cabernet. Adventure is here.
Started by Mr. Baile in 2004, Landru Chocolates is a small artisan chocolate company in Newark, California. After spending fifteen years working as a civil and structural engineer in South America, Mr. Baile decided to start a company closer to home that would allow him to spend more time with his family. He trained with Chocolatier Carlos Colmenares from Choco-Arte, C.A., Confectioner Terry Richardson, Chef Ewald Notter and Chef Webber Hitz. The results – chocolates that you just have to try.