At the age of 16, Robert Reeb, a native of Metz in the Lorraine (northeast France), began his apprenticeship under his father, Fr d ric, as a third generation p tissier-confiseur-glacier. He worked with his parents in their P tisserie-Confiserie-Tea Room until he went to Switzerland to gain further experience in his craft. In 1967 Robert met his wife, Patricia (originally from Mississippi) in Montana-Vermala (Valais), Switzerland, where they married several years later. Two children, David and ...
read moreSweet Lips Suckers: $ 1.50 Dark Chocolate in Red Foil; Milk Chocolate in Pink Foil Small Fleur de Lis Valentine Box: $ 2.00 ...
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A hazelnut paste and chocolate mixture surrounded by pistachio marzipan with dark chocolate brushed on the outside. A favorite of the Chef!

A marvelous combination of coffee and ganache * immersed in milk chocolate, then topped with a chocolate coffee bean.

A mixture of cognac and ganache * dipped in dark chocolate, elegantly topped with a crystallized violet petal.




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