Michael Recchiuti

Retail Shop
Recchiuti at the Ferry Building, 1 Ferry Building, Shop #30
San Francisco, California USA
fbmstore@recchiuti.com | www.recchiuti.com
(415) 834-9494

Michael Recchiuti, a self-taught chocolatier, has been a pioneering force in the world of artisan confections for over two decades. His journey from a young pastry enthusiast in Philadelphia to the founder of Recchiuti Confections in San Francisco is a testament to his passion, creativity, and dedication to the craft of chocolate-making.

From Philadelphia Roots to San Francisco Innovator

Born and raised in Philadelphia, Michael’s culinary journey began in his grandmother’s kitchen, where he assisted in baking Italian wedding cakes. This early exposure to the art of pastry sparked a lifelong fascination with desserts. As a young man, he honed his skills at the renowned restaurant Le Bec Fin and further developed his expertise in sugar and chocolate under the mentorship of Alain Tricou, known for his work at Maxim’s and Déjà Vu.

In 1987, drawn by the vibrant culinary, music, and arts scene, Michael relocated to San Francisco. The city’s year-round availability of fresh, local ingredients and its international influences provided new inspiration for his creations. He began experimenting with traditionally savoury flavours, incorporating them into chocolate to create unique infusions such as Tarragon Grapefruit, Lemon Verbena, and Star Anise & Pink Peppercorn.

In 1997, alongside his wife Jacky, Michael founded Recchiuti Confections with the vision of meticulously sourcing ingredients, hand-crafting chocolates in small batches, and utilizing traditional European techniques. Their goal was to create confections that would become a necessary indulgence for consumers nationwide.

Innovations and Signature Creations

Michael’s discerning palate led him to cross-pollinate herbs and spices typically used in savoury dishes into his truffle infusions. Flavours like Tarragon Grapefruit, Star Anise & Pink Peppercorn, and Sesame Nougat have savoury roots that have blossomed into distinct Recchiuti truffle profiles. His technique of carbonizing sugar into Burnt Caramel has become part of his repertoire, turning it into more than a chewy, salty caramel but into a truffle and dessert sauce, becoming a signature flavour.

Over the years, Recchiuti Confections has expanded its product line to include a variety of confections, such as Peppermint Thins, Peanut Butter Pucks, and Vanilla Bean Marshmallows, each reflecting Michael’s ongoing fascination with flavours and a nostalgic nod to the tastes of his youth.

Accolades and Industry Recognition

Michael’s innovative approach to chocolate-making has earned him recognition within the culinary community. In 2006, his book “Chocolate Obsession” was nominated for a James Beard Foundation Award in the Baking & Desserts category.

Beyond awards, Michael’s influence is evident in the lasting impact he has had on the artisan chocolate industry. His commitment to quality, creativity, and the art of confectionery continues to inspire both consumers and fellow chocolatiers.

Visit Recchiuti Confections

For those interested in experiencing Michael’s creations firsthand, Recchiuti Confections offers a range of handcrafted chocolates and confections. More information can be found on their official website.

Michael Recchiuti’s journey from a passionate young baker in Philadelphia to a renowned chocolatier in San Francisco exemplifies the power of dedication, innovation, and an unwavering commitment to one’s craft. His legacy in the world of artisan confections continues to delight and inspire chocolate enthusiasts around the globe.