90 min (± depending on questions) / $45
We've been doing a lot of traveling lately. Why? Because cacao doesn't grow in Michigan and we work as hard as we can to source as reponsibly and deliciously as possible! Not just in the fillings that we make with artisinal, locally grown and interesting ingredients, but also, the chocolate itself. We've been working on sourcing projects in Ecuador with friends and Colombia with the U.S. State Department & friends and we want to share with you some stories, interesting finds, fun facts and tons of tastes from our travel.
What you'll get:
Small tastes of a very wide variety of chocolates from Ecuador, Colombia and Beyond
(We are still in Colombia sipping hot chocolate with cheese IN IT while writing this… so it's hard to say an exact number — but what is important to note here is that it while will be enough, you will want to make sure you arrive on a full stomach. May we suggest Yemen Cafe? Ha!)
Small tastes of a few other regional sweets/specialtie
(We're talkin' dried fruits that dream are made of! And more.)
A few Bons inspired by these ingredients and cultures, because you KNOW we can't come back from a place like this where the pastries are made of «mostly cheese» and not Bon-ify it.
Stories, explanations, (maybe even a few photos?!) and a quick history of chocolate and as much Q&A as you need to understand our mission and sourcing projects
*We are still in Colombia and this could change depend on what we are able to source and bring back with us*
About your host for the evening, Alex:
Alex is the founding chocolatier of Bon Bon Bon. She has a dog, Ms. Lou, A cat, Roger, a dozen quails, two bee hives and one hell of an edible garden. She studied chocolate for eight years before opening Bon Bon Bon in her favorite town, Hamtramck, Michigan. After finishing her chocolate certification at French Pastry School of Chicago, she completed her schooling in Hospitality Business and Food Science & Technology at Michigan State. She worked for USAID's Partnerships for Food Industry Development in Chocolate & Cacao before taking a full ride to Massey University in New Zealand to continue her research on Value Chains in Cocoa & Chocolate as a postgraduate student. There, she fell in love with persimmons and Angus Bull studs. She returned to the United States to work for countless chocolate shops and manufactories and to complete her pastry certification under Master Pastry Chef. Joe Decker. She moved home from managing a large chocolate operation in Boston in 2014 to open a little one-day-a-week chocolate shop in the back room of a Coney Island. Alex has been featured at the James Beard Awards, by Martha Stewart, and was listed as one of Forbes' 30 Under 30 for disrupting the chocolate industry. Her mission in life is to create the good-est chocolate she can — good jobs, good relationships, good chocolate, of course.
Are there ID or minimum age requirements to enter the event?
If you can see over our 30" worktables, you are welcome to join us with an adult! We are always thrilled to have a kid or two around. Note to parents: your kid will be tasting a lot of chocolate.
What are my transportation/parking options for getting to and from the event?
There is ample street parking available in front of the shop on Joseph Campau as well as for free on the neighborhood streets surrounding the shop.
What should I bring to the workshop?
Please bring an appetite for chocolate, a babe-like attitude and a dream. You may eat more chocolate throughout the workshop than you are accustomed to and so we recommend that you come with a full stomach, just in case! If you don’t have much time, here are a few of our staff favorite spots nearby
Yemen Café – Our fav Yemeni food, or maybe just plain food in Hamtramck
Main Street Grill – A Coney with great hours
Royal Kebob – quick and delish a local fav for Mediterranean
Polish Village – in the basement, can get busy but worth the wait!
Fat Salmon Sushi – across the street our favorite quick lunch with the nicest owners
What if we want to grab a drink before/after?
We ask that you arrive relatively sober to taste. That said, many of us like to have a beer after work, too! These are all family owned, tiny businesses so please check the hours to make sure that they are open, just in case!
Before the workshop:
Whisky in the Jar should be open! Check ‘em out here: https://facebook.com/hamtramckwhiskey
Suzy’s is a Hamtramck classic – you’ll we welcomed by locals, usually. Be ready for a shot upon arrival, just in case. https://facebook.com/suzysbarhamtown/
After the workshop:
We adore Bumbo’s! https://facebook.com/bumbosrestaurant/
Or any of the Above!
What should I wear into the workshop?
Definitely wear closed toe shoes. (No judgment to all your cute summer sandals.) Be comfortable and don’t wear your Sunday best! Chocolate stains afterall. We want you to be comfortable and we welcome you to bring an apron, your pajamas, whatever you are comfortable getting a little chocolate-y.
Who teaches the workshop?
This workshop is lead by our Founding Chocolatier, Alex Clark.
Do I watch you make chocolate or do I actually get to participate in the process?
In this workshop we are tasting chocolate but not actually making Bons. If you are interested in a Bon making workshop, check out this link.
Do I have to do dishes?
Nope! We got you.
Is Hamtramck Safe?
We live here, work here and walk our little dogs here. We feel very safe and hope that you do, too! We recommend you take the same safety precautions that you usually would.
How can I contact the organizer with any questions?
The best way to contact us is by emailing us at [email protected]
! Let us know if you have any questions or concerns and we will get back to you as soon as possible!
What's the refund policy?
We will begin preparing for your class one day ahead of time. Up until that time (1 day prior) we are happy to refund your ticket! Once it gets closer to the date, you are welcome to change the name on your ticket in the case of an emergancy (i.e. give it to a friend or relative) but we cannot refund the ticket as we have already prepared for your arrival.