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2015 Annual Tours
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Bon Bons Chocolatier
Bon Bons Chocolatier has been manufacturing gourmet confections since 1980. Mary Alice Meinersman was one of Bon Bons' original chocolate dippers, signing on six months after the store opened at its original location. When the original owners decided to sell in 1984, she and her late husband Peter Meinersman purchased Bon Bons, joined in 1987 by their daughter Susannah, making Bon Bons a real family business.

In 1993, the business outgrew its small, 1600 square foot, shop, and moved to its current location on Main Street in Huntington, more than doubling its production, retail and storage areas. Today, Bon Bons is a year ‘round chocolate shop, using both fork dipping by hand, and enrobing to produce a large selection of caramels, creams, cherries, brittles, marzipan, marshmallow, moulded items, nougat, mints, jellies, and more.
Liddabit Sweets 
Liz Gutman and Jen King are the co-founders of Liddabit Sweets. They met as International Culinary Center classmates studying pastry arts, becoming fast friends and frequent collaborators on recipe ideas. Realizing a shared passion for sustainably produced, fresh, superior-quality ingredients and handcrafted sweets, they opened Liddabit Sweets in 2009. In 2012, they co-authored The Liddabit Sweets Candy Cookbook (Workman, 2012).

As candy couturiers in Brooklyn’s artisanal food community, Liddabit Sweets makes, finishes, and packages each confection from its Industry City kitchen. Liddabit Sweets primarily works with local purveyors that use best practices in production along with producing superior products. This commitment to freshness results in unbelievably tasty products. When ingredients can’t be local, they are likely organic.  
Li-Lac Chocolates
The history of Li-Lac Chocolates dates back to 1923 when George Demetrious emigrated to NYC and opened his shop in the heart of Greenwich Village. Over the decades, Li-Lac became a New York favorite. When trendy ingredients and mass production emerged as the model for the modern chocolatier, Li-Lac remained true to its history and tradition and was deemed "stubbornly old fashioned" by the Wall Street Journal.

Today, Li-Lac Chocolates is in the hands of two long-time customers Anthony Cirone and Christopher Taylor. Anwar Khoder, Li-Lac's Master Chocolater, joined the company in 1989 and is a co-owner. Together this trio represents the fourth generation of Li-Lac owners. In 2014, the company took steps to relocate its factory to a new space in the Industry City section of Sunset Park, Brooklyn. Here, customers can see Li-Lac's chocolate-making process in action.

 The Madelaine Chocolate Company

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In 1946, brothers-in-law, Henry Kaye and Jack Gold came to Manhattan, where they learned the fine art of chocolate creation. In 1949, located in a small loft in Lower New York City, they started The Madelaine Chocolate Company.

In 1954, inspired to make holiday-shaped chocolates, Henry and Jack embarked on a new direction in their business and began producing mini chocolate eggs in brightly colored foils. Demand for the fine-tasting chocolate grew, prompting the move to a larger factory in Brooklyn. Eventually outgrowing the second “home," Madelaine arrived at their current site in Queens, New York in 1967, where they have remained and grown thanks to the hard work and dedication of their employees and the loyalty of their customers.

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Salty Road

Salty Road was born in late June 2011 in Brooklyn. Marisa Wu had been working as a candy maker at Liddabit Sweets, and had friends who opened an organic produce stand and wanted to make some really good quality salt water taffy to sell on the boardwalk. Marisa decided to make it for them to sell, and it was love at first pull.

Thanks to the help of a crowdfunding campaign on Kickstarter, Salty Road was able to buy the equipment they needed to keep up with demand and move into their very own Brooklyn factory. Salty Road has come a long way from hand pulling taffy in a tiny Brooklyn apartment, but they are still just excited about crafting new flavors as when they did the very first batch.  


Statue of Liberty Lunch Cruise

Enjoy an elegant afternoon lunch aboard the Atlantica, New York's elite private yacht. View the sensational New York skyline and Statue of Liberty from the comfort of the interior cabin or on the spacious outdoor observation deck.

Confectionery Walking Tours in Manhattan 
Choose from a selection of different walking tour routes that lead to a collection of shops unique to Manhattan.


Li-Lac Chocolates is one of Manhattan's oldest chocolate houses. Now located a few blocks north from its original location in Greenwich Village where it started in 1923, they continue serving loyal customers.   MarieBelle's flagship store opened in Soho in 2001. Its 15-seat Cacao Bar is a sweet respite for patrons to sit and enjoy chocolate, coffee, and baked goods from cakes to macaroons, cookies and much more.   Walking into The Meadow feels like stumbling upon a place no one has discovered before, where the delicious and the unexpected are brought together for all to enjoy. The Meadow offers a wide selection of chocolate bars from across the world.   Family owned since 1974, Pasticceria Rocco uses traditional equipment and techniques to produce world famous cheesecake, cannoli, and more. Rocco's invites you to "Indulge in Sweet Tradition."

More Stores Will Be Announced Soon...
Kee's Chocolates was formed in 2002 by Kee Ling Tong, who left her job to pursue her dream of opening a shop for flowers and chocolates. After a year, she began to concentrate on her hand-made chocolates full-time. Chocolates are made fresh each day.
In 1996, Magnolia Bakery opened its first location on a quiet street corner in the heart of New York City's West Village. From its inception, the bakery has been cherished for its American baked goods, vintage decor and warm, inviting atmosphere.