Andrew Shotts

Andrew Shotts began dreaming of making his own line of gourmet chocolate bonbons while working as the pastry chef at La Cote Basque in New York City, where he began experimenting with chocolate, flavor, and texture combinations. His colorful, multi-faceted, and intensely flavored gourmet chocolate candies were offered to the restaurant's patrons as a delightful treat at the end of their meal.

Shotts continued to create and perfect these luxury chocolate candies and truffles, while adding more unusual flavors to his chocolate repertoire, when he moved on to re-open the legendary Russian Tea Room as the Executive Pastry Chef. Shortly thereafter, Shotts joined the Guittard Chocolate Company as their Corporate Pastry Chef. Working with their technical experts, he helped formulate and create the E. Guittard brand of couverture chocolates. In the fall of 2001, Shotts decided the time was right to launch his own line of artisanal chocolate bonbons, and Garrison Confections, Inc., was born (Garrison is his middle name).

Based in New York City during its first year and a half of operation, Garrison Confections quickly established itself as a brand name among other top premium gourmet chocolate makers in the United States. Relocation to Providence, Rhode Island, in September 2003, allowed Garrison Confections to expand its chocolate factory as well as enter the internet and premium gourmet chocolate retail markets full time.

Using the finest-made dark, milk and white chocolate couverture and the freshest seasonal ingredients, Garrison Confections represents a new generation of American artisanal chocolate makers, whose premium products rival Europe's long-established gourmet chocolate companies in both quality and innovation. Committed to a high quality product, Garrison Confections takes a unique approach, producing the handmade chocolates in smaller batches, continuing to raise the bar for chocolatiers across the U.S.

Known for its innovative combinations, most of Garrison's signature handmade chocolate bonbons are meticulously crafted to include two flavor or textural combinations within each piece. Following the change of seasons, Garrison Confections introduces twelve new flavors approximately every three months, according to the lunar calendar. Each premium chocolate collection is named after and is available only during its corresponding season (Summer Solstice, Autumnal Equinox, Winter Solstice, Vernal Equinox.) Those flavors are then retired and a new chocolate collection is introduced. A limited edition collection, Legendary Lovers, is also created each year specifically for Valentine's Day, and is available for the one week prior to February 14th.

While the cornerstone of Garrison's philosophy is its assortment of premium chocolate bonbons, the company's dedication to seasonality and excellence is further shown in its interpretations of American candy classics. Incorporating the most select, natural ingredients, Chef Andrew Shotts creates sophisticated versions of peppermint patties, peanut butter cups and creamy coconut patties. Recent additions to the company's gourmet chocolate selection include European-style tablets flavored in white chocolate lime, white chocolate orange, and sesame milk chocolate; a custom-blended premium hot chocolate mix; chocolate caramel popcorn and chocolate covered pretzel nuggets to name a few.

The company's unique, ultra-seasonal approach to traditional chocolate making has allowed Garrison Confections to carve out a niche in the competitive gourmet chocolate market, earning national recognition in the pages of USA Today, The New York Times, Food & Wine Magazine, The Boston Globe and The Washington Post. Garrison Confections has also received extensive television coverage including, among others, appearances on "Food Nation" with Bobby Flay, "The Top Ten Ways to Lose Yourself in Chocolate," and most recently "Sugar Rush." In 2007 he was named top chocolatier in the US by the Food Network.