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Born in Virginia and raised in Pennsylvania, Lee worked in various restaurant capacities from server to bartender, from manager to caterer, and segued into the world of sweets as a pastry chef at Icarus, one of Boston's most legendary fine dining restaurants, in 1989.

Since then, Lee has worked at or consulted for countless top-rated restaurants in the city, including Maison Robert, Grill 23, Anago, Metro, Bricco, The Buttery and Sandrine's Bistro.

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In the early 1990's, Lee established New England's first and only association for pastry professionals and still maintains an active role. She is also proud of having cooked at New York's James Beard House four times.

While winning cake awards, constructing gingerbread houses, and turning out thousands of perfect cookies, tarts, pies and pastries, Lee began making truffles in her downtime - sold without fanfare at a select few retail venues. She achieved her dream of opening an artisanal chocolate shop of her own in 2007 and has never looked back.

Boston Magazine - 2008 Best of Boston
Stuff @ Night - Hot 100
Boston Globe- Best of the New 2009
Yankee Magazine - Best 5 Chocolate Makers

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