Bumpy

There are people to whom “Bumpy“ means nothing, and then there’s us. Every Bon is constantly under scrutiny (and therefore development) by our team, but this one feels the most like the culmination of decades of combined international modern pastry experience contributed by generations of Babes Babes Babes who each grew up eating the same good stuff, “aged“ in their grandmother’s “ice box“.

Capturing any flavor in “two polite bites“ can be, to understate it, a challenge. Capturing a memory that involves one’s grandma and an iconic part of Detroit pastry history is not something to be taken lightly. We’ve put in the work, adjusted by grams, referenced handwritten and top secret recipes from all around town and around the world, and present to you our very own Bumpy. 

Fun fact: Bon Bon Bon makes Bons because truffles have rules. They “should“ be a ganache, rolled in something and made to resemble their namesake fungus. A “bonbon“ has no internationally accepted definition, it could mean “hard candy“ or “chocolate covered ice cream“ depending on location or connotation. The fudgy chocolate cake cream in the Bumpy Bon would be technically outlawed under Truffle Law, and so we make Bons. Yes, for real. We might think outside the box (truth be told even our “box“ patent is filed under “envelope“), but we are too afraid of facing the wrath of generations of chefs before us to actually straight up break the rules.