Formaggio Kitchen South End

Allo Simonne means "Hello Simonne!" in Quebecois. This is how Vincent and Quentin paid their homage to Quentin's grandmother Simonne, who inspired him with her cooking, when they started their chocolate company in Montreal. Julia and Julie have visited their tiny chocolate "factory" where they roast the cocoa beans and nuts, and make their bean-to-bar (and bean-to-jar) delicacies.

Allo Simonne's Praline Noisette is the most absolutely decadent blend of roasted hazelnuts, caramelized cane sugar, true vanilla, and Fleur de Sel. It's gluten-free with no added oils & no preservatives, and it's addictively delicious. Honestly, we just eat it off a spoon, but you *could* drizzle it over vanilla or chocolate ice cream, or toast with bananas, or cookies.... 🌰

These rustic little Spanish crackers are made in Andalucía using just flour, water, extra virgin olive oil, sesame seeds, fresh baker's yeast, and sea salt. The texture is a result of being rolled out and cut by hand. They're light but thick enough to hold up to your favorite cheeses & tapas. We have several varieties but this one with smoked spanish Pimenton de la Vera (DOP) is our favorite. Not spicy, just delicious.

Teeny cookies in perfect pink little bags and boxes! We directly import these sweet little hazelnut cookies from the famous little cafe in Chivasso, Italy, where they've been making them since 1922. Bonfante's Nocciolini are made with just egg whites, hazelnuts, and sugar. You'll want to eat a whole bowl of them.