Our journey started in New York, 2018 with a quest to push the boundaries of chocolate, setting a new standard for chocolate taste and design.
Genie Kwon leads the development of recipes and artistic presentations for Flair. Esquire magazine named her as the 2017 “Pastry Chef of the Year” for her memorable desserts at Oriole, the 2-star Michelin restaurant in Chicago that she co-founded. The recipes were developed so each bite is a tasting experience that stimulates your senses and brings up memories of places around the world. Way more than “just chocolate”.
These unique chocolates are then presented in luxurious packages designed to impress, adding glamour and exciting dimensions to the experience.