The philosophy behind LUCA Chocolate is simple – find the freshest ingredients, create the best chocolates possible, and share them while they’re still freshly made. At it’s most elegant, food is an experience – a fusion of balanced flavors that come together to create a memory. LUCA Chocolates are made for those memories. Whether it’s the sweet-savory bite of a sea salt caramel or the classic smoothness of a vanilla buttercream, the outcome is pleasure and the ultimate satisfaction of a craving.
The Chef:
Let me tell you a bit more about myself. After studying nutrition in college, I went to the French Culinary Institute to study Classic Pastry Arts. During college, I worked for several catering companies, and a small fine dining restaurant in my hometown. After my pastry education, I came back to North Carolina and worked for several hotels before leaving to start this company. You can find more information, and the latest news and updates at my blog.
The Beginning:
The idea of LUCA Chocolate began in the late fall of 2005, and officially began in December 2006. In the span of time between idea and inception, many pounds of sugar, pints of cream and tablespoons of butter went into creating the perfect caramel, the creamiest buttercreams, and the most intense ganaches. That same level of dedication goes into making new flavors (which happens every eight weeks or so).
The Namesake:
No, he’s not allowed in the kitchen, but Luca likes to think that’s just because he’s not so good with climbing the stairs. In exchange for hay and oats, he agreed to lend his likeness and name to my company. Thanks, buddy.