Bon Bon Bon makes Bon Bon Bons.
We believe that good people deserve good chocolate
We work with good people in Detroit and the world around to think, grow, design, create, mold, pipe, package, taste, sell, and ship really good chocolate. It sounds simple, but from farm to your table (or couch or car, we don’t judge), it takes a lot of love from a lot of people at every step to make a Bon that’s really Bon.
Chocolate really does grow on trees!
We work with Conexion Chocolate, partnering with cacao cooperatives in Ecuador to source the best, heirloom varietal Arriba Nacional cacao. It’s ground down into the liquid gold that makes up our dark, milk and white chocolate blends, which we cast into rectangular shells. Only the perfect Bon-jour-bottomed shells are hand-piped with small batch, handmade caramels, confitures, ganaches, giandujas and more.
Each Bon is packaged with love and care
After the Bons are piped to perfection, each one prepares for a safe, speedy journey to you in its own little airtight carton. We'll ship them straight to your door, or have a member of our fleet (Bonnie the truck or Van-essa the van?) turn down the temp for a chill delivery trip to wherever you shop!
Our people and their favorite bons
Jesse K.
“It's basically the same flavor as one of my favorite things on earth — gelato in Italy. I'd probably eat a whole cone full of them if no one stopped me.”
Alex H.
“I love the Rustler! I love the textures of the oats with the chocolate, and the coconut flakes. It reminds me of everyone’s favorite Girl Scout Cookie, the Samoa. And it’s vegan!”
Emma M.
“I just have to say ‘whiskey caramel’ and all my friends want one! I love my orange and chocolate — but that rich caramel is something everyone needs to try!”
Andrew F.
“The texture is just right; biting in is so satisfying. Honestly, I want whichever Bon has the highest ratio of caramel, but the pinch of salt here has my undivided attention.”
Audrey S.
“I took a screenshot of this flavor a year and a half before I started at Bon. It was a long time coming trying it for the first time, and it was even better than I expected. Bon chefs — pretty please release the filling recipe.”
Rose N.
“I don’t like coffee, but I love Coffee & Donuts! The dark chocolate shell means it’s not too sweet like some donuts are, and that makes it a little too easy to eat one after another after another…”
Alissa M.
“I had a Bumpy Bon in my fridge that I was saving to give to someone, but during a late night work sesh building this very website I broke and ate it and it gave me the strength to carry on.”
A letter from our Founder
Hi! I’m that weird girl that started that funky little back-room-of-a-Coney-Island chocolate shop in the most oddly delightful enclave of The good ol’ Motor City!
I always think it’s a little funny when people ask me why I opened Bon Bon Bon. My ears hear the question as if someone is asking “why did you want to surround yourself with the best ingredients from your backyard and around the planet to create, play and design with good people and wildly different ideas, skills and backgrounds to challenge the status quo of an antiquated industry while working in the coolest city in the world where everyone you love most is either from or immigrated through?”. The answer to that question might actually be more obvious than interesting. Right?
Making the goodest chocolate we can for the good people of Detroit (and the world around) has been one of the greatest honors of my life. The best way I know how to thank you for that honor is actually not here in words but by continuing to make chocolate that works hard to live up to that. And so, day in and day out, that’s exactly what we’re here to do. May we continue to meet you someplace very happily outside of the status quo and if we don’t, please send us specific, accurate and honest feedback, so that we can learn how to.
"Bon" appétit,
Alex
As seen in
Telling stories through chocolate
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