PavoniaConfections

Pavonia Confections

Philadelphia, Pennsylvania On Etsy since 2012

837 Sales | 5 out of 5 stars

Top shop for gifts.

Buyers bought gifts from this shop and gave them 5-star reviews!

PavoniaConfections

Pavonia Confections

Philadelphia, Pennsylvania | 837 Sales

5 out of 5 stars

Shop owner

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Announcement    I AM GOING ON MATERNITY LEAVE BEGINNING 11/15. PLEASE PLACE ANY ORDERS BEFORE THEN!
Attention local shoppers! Please use coupon code "local" for no shipping charge if you'd like to meet at a pick-up location in Yardley, to be determined via convo.

Our ganaches are made with fresh cream and butter, and as such, have about a four-week shelf-life at room temperature. Refrigerating will extend the shelf-life to about two months, and freezing will keep them indefinitely. When freezing/defrosting, please follow these simple tips:

1. Refrigerate for 24 hours
2. Freeze indefinitely
3. Defrost in the refrigerator for 24 hours
4. Keep at room temperature for 24 hours
5. Enjoy at room temperature!

All truffles and bon-bons are made to be enjoyed at room temperature for the optimum flavor release.

**Note: We reimburse shipping overages, as Etsy does not allow shipping calculations based on multiple items in one package.

Announcement

Last updated on Sep 21, 2020

I AM GOING ON MATERNITY LEAVE BEGINNING 11/15. PLEASE PLACE ANY ORDERS BEFORE THEN!
Attention local shoppers! Please use coupon code "local" for no shipping charge if you'd like to meet at a pick-up location in Yardley, to be determined via convo.

Our ganaches are made with fresh cream and butter, and as such, have about a four-week shelf-life at room temperature. Refrigerating will extend the shelf-life to about two months, and freezing will keep them indefinitely. When freezing/defrosting, please follow these simple tips:

1. Refrigerate for 24 hours
2. Freeze indefinitely
3. Defrost in the refrigerator for 24 hours
4. Keep at room temperature for 24 hours
5. Enjoy at room temperature!

All truffles and bon-bons are made to be enjoyed at room temperature for the optimum flavor release.

**Note: We reimburse shipping overages, as Etsy does not allow shipping calculations based on multiple items in one package.

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837 Sales
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Amanda Zadroga-Cantada

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Amanda Zadroga-Cantada

Reviews

Average item review
5 out of 5 stars
(202)
See reviews that mention:
quality 11 shipping 58 customer service 27

About PavoniaConfections

Sales 837
On Etsy since 2012
  • Our ganache is made with local 40% butterfat cream, couverture chocolate, and finished with Kerrygold butter.
  • Our traditional truffles. Vanilla bean super dark chocolate ganache rolled in high quality cocoa powder.
  • We use only couverture chocolate (>32% cocoa butter). Pictured is a dried cacao pod and cacao nibs (pure chocolate).
  • We use the best quality Madagascan vanilla beans.

Pavonia Confections: An Unexpected Journey

Pavonia Confections is the culmination of many things besides great passion for chocolate and art. It also has much to do with timing, varying careers choices, and going back to school (again and again).

I majored in English at Rutgers University and began work at Columbia Records following graduation - my dream. As it turned out, the atmosphere wasn't for me. But being impressed by the goodies I brought in occasionally for birthdays and such, my coworkers convinced me to try culinary school.

After a year in culinary school, I moved to Philadelphia and came upon a job at Classic Cake with executive pastry chef Robert Bennett. Chef Bennett is the former pastry chef of Mobil Travel Guide four-star rated Le Bec Fin, and current Cacao Barry chocolate ambassador. I apprenticed with Chef Bennett and learned his chocolate artistry.

After apprenticing with Chef Bennett, I fell into a job as a food technologist at a flavor house. After five years in the industry, I am now a food scientist at a flavor and specialty ingredient manufacturer specializing in confectionery science.

The journey has ended (thus far) with Pavonia Confections. I hope to share the experience of artisanal gourmet chocolates with you.

I use Cacao Barry couverture chocolate exclusively, and local ingredients whenever possible. I love the flavor of vanilla beans from the Madagascan region/Réunion Island.

Shop members

  • Amanda

    Owner, Chocolatier, Photographer, Design

    When not working as a food scientist at a flavor house, or going (back) to school for food science, Amanda is making chocolates. Chocolates are her third love, after her husband Dan, and Disney World.

  • Daniel

    Designer, Graphic Design, Marketing

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