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Local Family Business


Mary Alice Meinersman

Bon Bons’ owner and president, Mary Alice, began her sweet career over 30 years ago as the store’s chocolate dipper and her enthusiasm soon led her to purchase the company with late husband, Peter. A Huntington resident since childhood, she is a member of the Huntington’s Business Improvement District (BID) and the Huntington Chamber of Commerce. She has served on the Board of Directors of the esteemed Retail Confectioners International, and also as past president of the Huntington Business and Professional Women’s Club. Mary Alice enjoys trips with her four grandchildren, reading and gardening

Susannah Meinersman

Born and raised in Huntington, Susannah is a graduate of Walt Whitman High School. Following her graduation from Syracuse University, her diverse talents have found an outlet at Bon Bons, which she has run with her Mom for over 25 years. Susannah uses her background in advertising, photography and food styling to help create Bon Bons’ unique displays and packaging. She resides in Huntington Village with her two children. Susannah currently sits on the Board of Trustees of the Huntington Historical Society, and is a member of the Village Green Preservation Group, as well as an active member of the Huntington Chamber of Commerce, PTA and SEPTA. As a member of the Retail Confectioners International, she enjoys traveling all over the country, exploring new towns and candy stores!
Spare moments are filled with gardening, spinning and yoga, cooking, making and supporting the arts, and renovating her house.

Eric Lobignat

Eric joined the Bon Bons team in 1992, straight from the chocolate mecca of Paris, France. His pedigree as a chocolatier at the famous La Maison du Chocolat, as well as his stint as pastry chef of L'Esperance and apprenticeships at other French gourmet establishments, prepared him well for his tasty task as head candy maker at Bon Bons. He sits on the Board of Directors of the Star Culinary Academy of Long Island. In March 2014, Eric was honored by the Academie Culinaire de France. He is now a member of this prestigious organization, which promotes French cuisine, technique and high standards of production. He enjoys reading, watching movies, kayaking and picnics in Central Park with his wife and dog. 

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