The Recchiuti Story
The history of Michael and Jacky Recchiuti is a classic San Francisco success story—built on a foundation of "no-shortcuts" craftsmanship and a partnership that balances Michael’s culinary obsession with Jacky’s design and retail expertise.
Here is the timeline of Recchiuti Confections from its humble kitchen beginnings to its status as a benchmark of American artisanal chocolate.
Immersed in a world of art and music, our chocolates are a reflection of our inspiration. Crafted with traditional European techniques and equipment, they embody the essence of our creative journey.
We believe when you introduce people to truly exquisite chocolate and ingredients, they will be won over instantly. That’s the Recchiuti philosophy that started in 1997 and one we still live by today.
Michael (an accomplished pastry chef) and Jacky meet while working in the hospitality industry in San Francisco. They were inspired by the city’s food and art scene.
1993
The debut of the Ferry Building’s public market begins to influence their vision for a locally sourced, high-end food brand.
1997
Recchiuti Confections is officially founded. They start by hand-making chocolates in small batches, focusing on traditional European techniques but using unexpected, fresh botanical ingredients like lavender, tarragon, grapefruit and orange peel.
1998
The Big Break Michael and Jacky’s connections lead to their chocolates being introduced to Chuck Williams. Shortly after, their truffles appear in the Williams-Sonoma catalog, giving them instant national exposure.
2003
Recchiuti opens its flagship retail shop in the newly renovated San Francisco Ferry Building. This location becomes a destination for chocolate lovers worldwide.
2005
Michael releases his cookbook, Chocolate Obsession, which wins multiple awards and solidifies his reputation as a master of the craft.
The Dogpatch Move
They establish their production lab in the Dogpatch neighborhood, an industrial-chic area of San Francisco that remains their base of operations today.
A Signature Defined
Praised for its complex, smoky depth, the Burnt Caramel truffle became their definitive piece and a Bay Area favorite.
2010–2012
The brand expands its theatre of chocolate by opening the Lab, a space for chocolate-paired dinners and experimental tastings.
2017
The company celebrates its 20th Anniversary, maintaining its independence and refusing to compromise on its small-batch philosophy.
2020–2022
Despite the pandemic, the brand sees a massive surge in online sales, proving that their “what you see is what you get” authenticity resonates even when physical shops are closed.
2023
Recchiuti undergoes a major rebrand to appeal to a new generation. They move towards a modern, musical-inspired logo that reflects Michael’s background as a jazz musician.
2025–2026
Approaching three decades in business, the brand pushes innovation beyond Earth, partnering with performance nutrition company Astreas to help develop spaceflight ready performance truffles. The collaboration culminated in the Astreas Spheres being sent to the International Space Station, a milestone that underscores Michael’s work at the rare intersection of craft chocolate, human performance, and space innovation.