John & Kira's
"Chocolate is edible art."
Angela Sticco is the Head Chocolatier at John and Kira's Chocolates, where she has been creating artisanal, palate-expanding chocolates for over ten years.
After a life-changing trip to France while in culinary school, Sticco studied as an apprentice in Chartres, France, where she lived and worked with a family running a bakery. Every week, on her only day off, she would travel to Paris and taste as many delicacies as she could, including chocolates and pastries. The apprenticeship in France was followed by two years in Sicily, where Sticco worked with an artisanal food exporter, expanding her palate even further while studying food, wine, and the culture of Sicily. Upon her return to the US, she was initially hired as a seasonal chocolatier. Today, Sticco's creations are the stars of John and Kira's confection offerings as she continues to expand the crafted collection, experimenting with new ideas and flavors.
Sticco has traveled to Ecuador and Honduras to visit cacao plantations, speak with farmers, and experience the chocolate-making process from bean to bar. She enjoys attending classes with acclaimed pastry chefs and chocolatiers from all over the world and visited Valrhona’s Cite du Chocolat in Tain-L’Hermitage, France, to study the technology and science of chocolate production and ganache.
Angela Sticco is the Head Chocolatier at John and Kira's Chocolates, where she has been creating artisanal, palate-expanding chocolates for over ten years.
After a life-changing trip to France while in culinary school, Sticco studied as an apprentice in Chartres, France, where she lived and worked with a family running a bakery. Every week, on her only day off, she would travel to Paris and taste as many delicacies as she could, including chocolates and pastries. The apprenticeship in France was followed by two years in Sicily, where Sticco worked with an artisanal food exporter, expanding her palate even further while studying food, wine, and the culture of Sicily. Upon her return to the US, she was initially hired as a seasonal chocolatier. Today, Sticco's creations are the stars of John and Kira's confection offerings as she continues to expand the crafted collection, experimenting with new ideas and flavors.
Sticco has traveled to Ecuador and Honduras to visit cacao plantations, speak with farmers, and experience the chocolate-making process from bean to bar. She enjoys attending classes with acclaimed pastry chefs and chocolatiers from all over the world and visited Valrhona’s Cite du Chocolat in Tain-L’Hermitage, France, to study the technology and science of chocolate production and ganache.
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