Company History

In July 1979, Bon Bons was born as one of five Trahan's Chocolate Shop franchises on the East Coast, but after several years the association proved disadvantageous and the store proclaimed its candypendence, and with it, a new name: Bon Bons Chocolatier.

From the very beginning, the appeal of handmade, gourmet-quality chocolate was at the heart of the store's vision. All of the chocolate production at Bon Bons was done on premises. The centers for the chocolates were made in the kitchen, and fork-dipped in the shop's front window.

Mary Alice Meinersman was one of Bon Bons' original chocolate dippers, signing on six months after the store opened at its original location at 338 New York Avenue. When the original owners decided to sell in 1984, she and her late husband Peter Meinersman purchased Bon Bons, joined in 1987 by their daughter Susanna, making Bon Bons a real family business.

Many changes began to occur as the Meinersmans upgraded every aspect of the business from equipment and machinery to expanding the product and chocolate lines. Peter Meinersman worked alongside original Bon Bons candymaker Charles Stockfleth, learning how to make candy. After retiring from a 31-year career as an industrial arts teacher, Peter went to candy school to perfect his craft.

The Meinersmans' daughter, Susanna, fresh out of Syracuse University, lent a new and different flavor to the business. She created large, unique displays in the shop's windows and exciting merchandising inside the store. After successfully completing a food styling course, Susanna quickly got involved in freelance work, assisting food stylists for print and television. This experience polished her discerning eye for detail and professionalism.

Seeking a change of scenery, Susanna took advantage of an opportunity to work and live in France for a summer. She apprenticed at La Maison du Chocolat, working with pastry, ice cream, and chocolate. During this time, she met Bon Bons' current chocolate chef, Eric Lobignat. He was also looking for a change, and inquired about working in the States. Bon Bons sponsored his visa and welcomed Eric to their team in 1992.

In July 1994, Mary Alice and Susanna closed the doors at their original New York Avenue location in order to concentrate on a massive, self-funded renovation of their current spacious and elegant storefront at 319 Main Street. With the help of Susanna's college friend and architect Martin Marciano and Toddwell Construction, the location was gutted and completely rebuilt. On Tuesday, February 8, 1995, Bon Bons reopened on Main Street with a fantastic new glass-enclosed kitchen, molding and wrapping room, office, glass-enclosed chocolate hand-dipping station, and fabulous retail showroom! The 4200 square foot store and factory was 2 ½ times larger than their original location.

Over the last twelve years, Mary Alice and Susanna have continued to improve the store, expand its product lines and services, and maintain the integrity of their delicious hand-made chocolates and confections. Two decades on, the name Bon Bons Chocolatier continues to stand for the very best in gourmet chocolate on Long Island.