Our Company

  • The Beginning
    One man, one set of Swiss tools and one singular vision - to create handmade, true chocolate confections.

  • Burdick's Today
    L.A. Burdick Chocolate’s global recognition and reach, with uncompromising standards, playful inventiveness and tireless dedication to craft.

  • The Burdick Mouse
    Leftover ganache, yarn remnants and starry-eyed children inspired the signature L.A. Burdick chocolate mouse. 

L.A. Burdick Chocolate, Today

L.A. Burdick includes a flourishing, worldwide mail order business, retail chocolate shops in Boston and Cambridge, Mass., New York City and Walpole, N.H., a French-inspired restaurant and a small specialty grocery store.

The company has changed, but our methods and values have not. We still import only the best couvertures from Switzerland, France and Venezuela, made with cocoa beans sourced primarily from South and Central America and the Caribbean.  Confections are made in small batches and, eschewing molds, we cut and shape our bonbons by hand. Complementing flavors and ingredients come directly from their sources, never from extracts, concentrates or artificial flavorings.

Efforts to procure ingredients of superlative quality led us to help establish the Cocoa Farming Future Initiative in Grenada. We support cocoa farmers on the famed “Spice Isle” by broadening the use of the fragrant and expressive beans they grow there.

Our success has led us to give back within our community. Together with Southwestern Community Services we created a program directly assisting families with children living in or transitioning out of shelters. We help them get back on their feet, often times providing the critical assistance that allows them to stay together or to be reunited. We also support the Fall Mountain Food Shelf throughout the year by donating food, collecting warm clothing, and running a toy drive during the holidays.

L.A. Burdick Chocolate would not be what it is today without the daily influence and steady guidance of two important people: Michael Klug and Cathy Watson.

Michael Klug

As the chocolatier of L.A. Burdick Chocolate, Michael’s responsibility is to develop the flavors, textures and complexities found in our confections, while maintaining the integrity and freshness the company is known for.  A native of Montabaur, Germany, a small town located between Frankfurt and Cologne, Michael began his career in the food industry in 1986, eventually joining L.A. Burdick Chocolate in October 2002. His considerable expertise as chocolatier developed from his experience as a pastry chef at notable New York restaurants such as Lespinasse, Chanterelle and The Mark. When he is not immersed in chocolate, Michael enjoys fine wines and spending time with his wife and son.

Cathy Watson

As Director of Operations, Cathy oversees L.A. Burdick Chocolate’s business functions. Her work begins once the chocolate is ready, and from there on the company relies on her to run things smoothly. Cathy has worked in the food industry since 1978; she opened her own restaurant in 1985 and ran it until a few years after her marriage, when raising a family became her top priority. Missing the restaurant business, Cathy later took over management of a local ice cream and sandwich shop in the Village of Walpole that was across the street from a local couple’s chocolate café.  Cathy joined their company, L.A. Burdick Chocolate, in May 2001 and a few years later became its General Manager. Today, Cathy directs a company consisting of a worldwide mail order business, retail locations in Cambridge and Boston, Mass., New York City and the company’s base in Walpole, NH, as well as The Restaurant and Walpole Grocery.  She enjoys spending her down time with her husband, children, and grandchildren.