​I'm Vicki, the maker behind 1740 Confection Lab. From developing flavors and tempering chocolate to finishing each bonbon and packing every order, this is a one-person operation built around a hands-on approach to the craft.

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The name tells part of the story. 1740 is the address of the home kitchen where I first began making confections. It felt right to carry that starting point forward. Confection Lab describes the spirit of the work: curiosity, experimentation, and the belief that there is always another flavor to explore or a technique to refine.

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The journey began with a trip to Belgium and a desire to understand the chocolate I'd tasted there. That curiosity led me to the work of chocolate makers and educators including Wybauw, Greweling, and Dubovik, and eventually to training with Melissa Coppel and Chef Jungsted. Their approaches deepened my appreciation for the precision behind exceptional chocolate and helped shape the way I think about flavor, texture, and technique.

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At 1740 Confection Lab, every collection is an opportunity to explore. I look to the seasons, unexpected pairings, and ingredients that offer something more than the familiar. Think concentrated apple cider, tart cranberry with pear, dark chocolate ganache with smokey undertone, or tahini paired with miso. The combinations may sound odd, but the flavors remain grounded and recognizable. Each bonbon is an invitation to discover something new.

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Everything is made by hand in small batches, with careful attention to ingredients, balance, texture, and finish. I choose quality over volume, giving each collection the time and attention it deserves.

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And because 1740 Confection Lab is a small, independent operation, there's room for collaboration, too. Whether you're looking for a thoughtful gift, confections for a special event, or a flavor idea you'd love to bring to life, I'd love to hear about it.

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1740 Confection Lab
The Study of Sweetness.

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