Site Map
- HOME
- ABOUT
- FAQs
- What’s with the vintage looking logo?
- What do you mean by “simple on the outside—special on the inside”?
- What about those ‘best quality ingredients’—what does that mean exactly?
- How did you get your start making and selling your chocolates?
- Do you make everything right there in your shop? It’s SO tiny!
- I’ve heard that your products are “gluten-free”— what is that about?
- Can your products be shipped—and what about shipping to warmer climates, or during the summer months?
- Can I buy Roni-Sue’s Chocolates anywhere else?
- Do you do wedding or party favors?
- FAQs
- PRESS
- COME SEE RONI-SUE
- YOU & RONI-SUE
- SHOPPE
- BOOKS
- Fine Chocolates Great Experience 3 by Jean-Pierre Wybauw
- Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate by Clay Gordon
- Great Pies & Tarts: Over 150 Recipes to Bake, Share, and Enjoy by Carole Walter
- How to Bake: Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins by Nick Malgieri
- Savoring Spices and Herbs: Recipe Secrets of Flavor, Aroma, and Color by Julie Sahni
- On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
- The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan
- The Apprentice: My Life in the Kitchen by Jacques Pepin
- Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain
- Tender at the Bone: Growing Up at the Table by Ruth Reichl
- Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver, Camille Kingsolver, Steven L. Hopp
- Eat Me: The Food and Philosophy of Kenny Shopsin by Kenny Shopsin, Carolynn Carreno
- CONTACT
- SERVICES
- MOHO & RONI-SUE
