Sweet Haven began with a tempering machine, a notebook full of recipes, and an obsession with single-origin chocolate.
Liana Voss started making chocolates in her Brooklyn apartment in 2019. Six years, two commercial kitchens and one tiny retail boutique later, the process hasn't changed much — every bonbon is still hand-painted, every caramel is still stirred over copper, every box is still wrapped with a handwritten note.
We work directly with cacao cooperatives in Ecuador and Madagascar, source honey from a beekeeper in the Hudson Valley, and forage botanicals from community gardens around New York. Nothing leaves the kitchen that we wouldn't put on our own tables.
Sweet Haven is small on purpose. We make about 800 pieces a week, and we sell out most Saturdays by 4pm.
We work with three cacao growers we visit every year. Real relationships, transparent pricing, exceptional beans.
800 pieces a week. Every bonbon tempered, painted and wrapped by hand. No shortcuts, no scale.
Wildflower honey. Tahitian vanilla. Real fruit purées. Botanicals, not flavorings. Butter, never margarine.