If you’ve ever been to Bon Bon Bon, you can sense the care that Alexandra Clark and her people put into everything, from the quality of the treats themselves to the store and the packaging (here’s our look at them from last year).
At the Forbes 30 under 30 conference in Boston, she not only was named a winner of that award, but won “Best Young Pastry Chef” with her “Hot Mess” confection that has a blend of 13 molten chocolates inside of a hard, chocolate shell.
In a previous interview with Daily Detroit, the now 27 year old Clark said of her chocolates:
“A lot of chocolate shops, when someone comes in and orders a big box, it is beautiful with lace, ribbon, and satin. If all you can afford is one to two pieces, they will take it and pad wax paper and hand it to you. It feels really separating and judgmental. I think Bon Bon Bon has been so well received because there is no judgment here. If you get one piece, it still comes in a similar box as if you ordered a dozen. That is really nice especially in a city where people make such different amounts of money.”
Of her award, Forbes wrote:
Clark, who has been working in the confectionary industry since she was 14 years old, studied the art of chocolate-making by crisscrossing the globe, but when it came time to open her own ship, she wanted it in no place other than Detroit, her hometown. Bon Bon Bon, which now has three locations across the city, is the first artisan choclatier to come to the Motor City in 40 years.