bonbons

There’s a commercial kitchen, where Dolcetta Artisan Sweets turns out handcrafted bonbons that gleam like jewels.

In a tiny shop that's easily missed, Michael Diewald is creating a world of bonbons made from organic fruits and foraged herbs, leaves and flowers, many from the Viennese Woods.

It isn’t just candy bars, either, as Cisneros said the event will include offerings such as “confections, caramels, truffles and bonbons” to satisfy the tastes of all.

This museum-boutique-chocolateria is devoted to all things chocolate, so you can learn about how it’s made, buy locally made bars and bonbons, and, of course, eat it.

He imagines himself at the butcher shop, shoving “long slabs of rib meat unbitten into my mouth,” eating “dirty delicatessen stores completely empty” and having “bonbons … poured into me like hail from their tin boxes.”