Owner and Head Chocolatier Jimin Chung Bruen didnít always love chocolate.
In fact, she still prefers a bag of Sour Patch Kids over most things, savory food included.
After receiving her formal training from the French Culinary Institute in New York in 2002 and working in pastry kitchens in New York, San Francisco, Tokyo and Los Angeles, the allure and mystery of chocolate grabbed her attention like nothing else. Most recently, she held the position of Head Chocolatier at David Myerís Boule Atelier and currently teaches pastry and chocolate classes at The International Culinary School at the Art Institute of Los Angeles. In addition to chocolate and confection making, she is also a trained calligrapher and takes all of the photos featured on the site.
Quality and innovation are at the forefront of all the products that come out of the petite pig kitchen and Jimin changes the selection frequently from season to season. Combining familiar and daring flavors to please any palate, her goal is to bring a smile to peoplesí faces with a couple bites of something sweet.