Elena Marlowe
Head ChocolatierElena leads ganache texture, cocoa sourcing stories, and the champagne truffle collection. She believes a gift box should open with aroma before anyone reads the card.
Monalisa is a small atelier of makers and gift editors. We taste together every week so a caramel in March tastes like the same promise as a caramel in December.
Elena leads ganache texture, cocoa sourcing stories, and the champagne truffle collection. She believes a gift box should open with aroma before anyone reads the card.
Julian designs towers, crates, and ribbon language. He translates corporate briefs into boxes that still feel like a person chose every piece.
Priya writes the notes that travel with each assortment and keeps fruit fillings tasting like fruit rather than perfume.
Marisol cooks hard candies and ribbon twists, chasing clarity of color so jars look like stained glass on a celebration table.
Owen plans USA climate packing, cushioning shells so truffles do not bruise and candies do not scratch chocolate.
Hannah reads every contact form, matches occasions to boxes, and follows up after checkout so no gift list sits unanswered.
Customer
Working with Hannah on a bridal candy table was surprisingly calm. The team suggested a mix of strawberry bonbons and fruit jewels so guests who skip chocolate still had something beautiful. The boxes looked like they belonged in a magazine and tasted even better.