In a world of fleeting trends and fast flavors, Bissinger’s Chocolatier is a brand rooted in something far richer—legacy. But legacy doesn’t mean stagnant. If anything, it’s been a launchpad for innovation, reinvention, and a whole lot of sweet surprises.

The story of Bissinger’s isn’t just about chocolate—it’s about a family’s love affair with it. And that love has endured centuries, continents, and even the occasional factory flood.

From Parisian Royalty to a Midwest Revival

The origins of Bissinger’s trace back to 1668 Paris, France, where it began as a confiserie for European nobility. Fast forward several hundred years, and in 2019, this storied brand found new life in Saint Louis, Missouri, under the stewardship of the Abel family—owners of the beloved Chocolate Chocolate Chocolate Company.

For the Abels, chocolate isn’t just a business; it’s practically a birthright. Since 1981, when their parents launched Chocolate Chocolate Chocolate Company just three months before getting married, the family has been immersed in the craft. “There was nothing else I wanted to do with my life other than work with chocolate,” says one of the siblings, who now helps lead both brands.

Old-World Techniques, New-World Vision

Step inside the Bissinger’s kitchen, and you’re entering a world where 1899 recipe books still guide the hands of modern artisans. Traditional candy-making techniques, some over 100 years old, are kept alive by a passionate team that values patience over shortcuts. “It’s the harder way and the slower way,” they say, “but the end result is truly a unique experience.”

That experience starts with ethically sourced cacao, chosen from trusted producers who honor the recipes and standards that define the Bissinger’s name. Every bar, every truffle, every seasonal treat is handcrafted with the same care and intentionality that made this brand a staple in luxury chocolate.

Micelli Molds: Precision That Withstands the Test of Time

When you're making millions of chocolate bars annually, your tools matter. That’s why Bissinger’s has turned to Micelli molds, which the team affectionately calls “masters of their craft.”

“One of our main chocolate bar molds from Micelli is run daily on our bar lines,” they share. “It goes through intensive daily cleaning and never fails.” Durability and design go hand in hand, allowing the brand to maintain both aesthetic appeal and production efficiency.

The Art of Balancing Brand Personalities

Managing two chocolate brands—each with its own identity—is no small feat. While Chocolate Chocolate Chocolate Company leans playful with its Waffle Cone Bars and Ice Cream Parlor Truffles, Bissinger’s plays in the luxury lane. Here, packaging is just as important as taste. “Design and aesthetics need to be best-in-class,” they explain, “because our customers expect the full experience—from the first glance to the final bite.”

When Adversity Meets Artisan

Chocolate making may be sweet, but the business isn’t always smooth. The Abels have weathered everything from natural disasters to the pandemic and record-high cocoa prices. Their response? “Pause, reflect, and remember—every time we’ve faced disaster, we found a way forward. As a family.”

It’s a resilient, entrepreneurial mindset that permeates every layer of the company—from product development to the factory floor.

Tour the Legacy

Speaking of factory floors—yes, you can walk them. Tens of thousands of visitors tour the Bissinger’s facility each year, witnessing firsthand how each confection is handcrafted. “People gasp when they see how immaculate the production floor is,” they laugh. “You could eat off it.”

These tours are more than just behind-the-scenes peeks; they’re immersive experiences that connect customers to the heritage and craftsmanship that define the brand.

A Vision for the Future: More Than Just Chocolate

With a multi-million dollar factory expansion underway, including a new café and speakeasy, the Abels aren’t just growing—they’re elevating. Plans include expanding Bissinger’s hospitality footprint, launching updated luxury packaging, and developing new seasonal catalogs for Q3 and Q4 2025.

“This will be our greatest year yet,” they say without hesitation.

Advice for Aspiring Chocolatiers

If you’re dreaming of breaking into the chocolate world, be prepared to roll up your sleeves—literally. “Get your hands in chocolate. Learn how to decorate a truffle. Then repeat it 10,000 times,” they advise. “Once you fully surround yourself with chocolate, the rest will come naturally.”

For The Love of Making Chocolate is proud to spotlight visionaries like Bissinger’s—where centuries-old traditions meet fearless innovation, and every mold tells a story.

Want to learn more about how Micelli molds are shaping the future of chocolate? Explore our mold solutions or check out more stories from the world’s finest chocolatiers on our blog.

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