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"Michael Recchiuti is a local confectioner who doesn’t make chocolate himself but melts and shapes it into truffles and confections — he started his business the same year as Scharffen Berger, sold flavored confections at the Ferry Building (using inspirations like farm-fresh lemon verbena and pink peppercorn), remembers the thrill of being given one of the first big Scharffen Berger bars, favors Valrhona in professional kitchens while also dabbling in Guittard, and sells to local restaurants, bakeries, and creameries." - Becky Duffett