For just four months, NYC has a new place for professionals and chocolate lovers. Kreuther Handcrafted Chocolate, a delicious chocolate shop next to the Gabriel Kreuther restaurant, is located in the iconic Grace Building and overlooking bustling Bryant Park. At the helm of the business we find Marc Aumont, who was a pastry chef at The Modern restaurant (MOMA), and who has managed to imprint a seal of good craftsmanship and quality to this recently inaugurated proposal. The whole process of making the bonbons is done by hand before the client’s eyes, from the completion of the fillings and crystallization as well as the covering and decoration.
The first months of activity could not have been more encouraging, as they have far exceeded the most optimistic expectations. Authentic flavors, presentations without artifices, high specialization in chocolate and a workshop installed inside the store and visible from the street are the virtues of this new temple of chocolate that is destined to become a reference of good craftsmanship in the Big Apple.
From our visit to Kreuther Handcrafted Chocolate in the company of Olivier Fernández and Jose Romero from the EPGB, we are left with a phrase from chef Aumont which comes to synthesize what he is doing with his team, “we work with timeless flavors and labor with modern eyes”.
Born in Tours, France, Marc Aumont spent his childhood in his father’s pastry shop, La Gerbe d’Or, taking over the business at only 16. After long years of work and training at the National School Superieure de la Patisserie in Yssingeaux, he moved to New York in 1998, working first with chef David Bouley, then at Compass, and later in 2004 in the aforementioned The Modern. In this new stage, Aumont combines his work as a chocolatier with the one in charge of desserts at Gabriel Kreuther.