As I first walk in to Anette’s Chocolates I am surprised by how large the store is, and by the great variety of temptations on display – over 120 different kinds of candies and chocolates.  From fine truffles, to barks and brittles to wine infused chocolate sauces, this is any chocolate lover’s idea of a candy shop!  Sitting proudly on First Street in downtown Napa, Anette’s Chocolates has been operating under that name for almost 18 years.  Anette’s Chocolates is a combined effort between Brent who is responsible for production, Brent’s sister Anette who oversees the retail shops, and Brent’s wife Mary who is responsible for wholesale activities.   They have added a second location in the newly opened Oxbow Market, which is Napa’s version of the Ferry Building in San Francisco, filled with local vendors of fine food and food related items.

The trio was as warm and inviting as could be, and even after doing this for 18 years, there is clearly still a spark of joy in what they create that shows in the quality of their products.  Anette’s is a small but very professional chocolate making establishment.  None of their equipment is homemade, but you can be certain that every chocolate is made with a personalized touch.  Everything is packaged by hand, from the bottling and labeling of the sauces….to the packing of the elegant boxes.  Personalized service is also a focus for both the retail customers as well as Mary’s wholesale customers, all of whom she knows on a first name basis.  Mary loves her part in the success of this business, commenting that everyone loves chocolate, and she enjoys seeing the back rooms of all the different wineries that welcome her in.  They are fortunate to be asked to participate in the many events around Napa and Sonoma including wine and chocolate pairings and wine auctions.

Anette’s customer base is comprised mostly of locals who have been coming to the shop for many years.   All three of the current owners recall their much anticipated after school trips to Partrick’s, which was the previous incarnation of this store.  Brent was working in Denmark as a carpenter when Anette saw that the shop was up for sale.   She had received her teaching credential and was working at a winery, but had been looking for a way to bring a coffee and dessert offering to the area.  Their father was in construction and came in to help them remodel the interior and update it for the new look, and Brent returned to the US to assist Anette.  Ed Ratcliff, the master candy maker, agreed to stay on and teach them his craft of 40 years, and the previous owner, Bob Smith, consulted for the next year, offering insight into the business.  Apparently December 21 is their lucky day – it is the day the main store opened as Anette’s 18 years ago, and was also coincidentally the day that the Oxbow facility opened.  

The store, much like the rest of downtown Napa, had fallen out of favor, and business was suffering.  In order to bring in more clientele, Anette and Brent decided to also serve lunch, adding a chocolate to each lunch plate served.  Anette explains that running a deli for a lunch crowd was an incredible amount of work, and after 5 years, they were happy after building a base of loyal customers, to become a purely chocolate store once again.

When they first took over, many of the employees have been working for the candy store since the 60’s and 70’s.  In the early years, when repeat customers would place an order for a specific mix, Brent and Anette were grateful to be able to ask one of the long-time employees what that assortment should be comprised of.  Brent smiles explaining that the long-time employees are the watchdogs for some of the older candy flavors.  Brent is the chef, creating the new recipes for Anette’s.  When Brent wants to add a few new flavors, he must stop making a few others – at least, that is his intent.  Over the years they have moved away from making creams, and focusing mostly on truffles.  But the road is paved with good intentions, and some of their long-time customers have their favorites, which they have been buying for many years.  Sue, an employee of 17 years, makes sure none of those beloved flavors drop off the menu.  

Anette’s is particular about using quality ingredients, blending both Callebaut and E. Guittard into their custom blended coverture.  They were just not happy with any one chocolate for their creations, and so they blend their own.  The dark chocolate is approximately 62%, which they feel creates a good balance between the shell and the center.  As for the sauces, Brent proudly explains that every one of the wine infused sauces is made with a lot of actual wine, seen being added here….

I discover in conversation that Anette’s used to make the chocolate sauces for the Original Hawaiian Chocolate Factory – another one of our Makers of the Month. These sauces are now made for over 100 different wineries across the US, where each winery’s particular wine is included in the making of the sauce, and then specially co-labeled.  Producing over 3000 candies a week, in addition to 7,000 bottles of sauce keeps the team pretty busy.  Holidays are very busy and usually entail longer hours for the team running production, as well as the use of some temporary work to help with packaging only.  

Brent says he enjoys the Oxbow store the most, because it only takes a couple people to run it, and because he can visit with guests as it is a purely retail location.  He anticipates in a few years they will outgrow the original location, and will move their production, keeping the Oxbow shop as their main location.  There will be a Ritz Carlton located next door, but Anette’s does not want to become one of the “elitist” chocolatiers.  Instead Anette’s wants to cater to the local people, and appeal to all tastes.  It is a difficult place to find – pleasing both the chocolate aficionado and at the same time the casual chocolate eater who would is less discriminating, but they seem to have found the magic.  The rich burgundy boxes come as big as 30 pieces with gold satin hinges, vellum liners, all finished with a gold taffeta ribbon.  

As we move through the various areas of production, I joke with Mary that when I first received a letter from her, I puzzled over why it was called Anette’s since Mary is married to Brent.  She laughs and says many people think it is his first wife, which I must admit was the first explanation that came to my mind too!  But as I look at Anette and Brent side by side, there is no question they are siblings.  I marvel silently to myself that siblings could work so well together, for so long.

I will confess to having a favorite chocolate from this adventure that will stay on my permanent favorites list…Brent makes a caramel peanut butter chocolate, dipped in dark or light.  I took more of these home than any other flavor.  Brent invites me to taste his favorite chocolate – the brandy truffle.  He explains they are not as popular as he would like, though he’s not quite sure why.   They strive to produce the flavors in the chocolates from the actual fruit itself, using flavor enhancers only in small doses where necessary.  Balance of flavor is important, and Anette’s is careful not to have the centers overwhelm the chocolates.  I was surprised how harmonized the flavors are when I tasted the mint chocolate truffle, which can often be a bit over powering.

As we conclude our tour and discussion, Mary comes from the back to hand me a personally selected box of chocolates to take with me.  A simply charming and warm trio, I find myself almost skipping to my car, treats in hand, smiling to myself with the contagious happiness that is doled out at Anette’s Chocolates to anyone who stops in.