An American take on a European Tradition

OLD NEW YORK, CIRCA 1938. Viennese chocolatier Stephen Klein arrives in Manhattan with a suitcase full of recipes and a dream. How best to merge the traditional fine chocolates of Switzerland, Belgium and Austria with the bold flavors and ingredients of his adopted New World?

With the assistance of Max Hess, graduate of the Neuchatel School of Switzerland, a new tradition is born. An exquisite fusion of the best chocolate creations of Europe and America.

This tradition of chocolate excellence has been recaptured in all of our new Bartons Classic Chocolates.