Valentine’s Day is one of the busiest chocolate seasons of the year. At Lune Chocolat in Manlius, the line was so long it snaked out the door. And the temperatures were so cold that some customers didn’t wait for their heart-shaped chocolates, caramel pyramids, cabernet barrels (filled with wine ganache) dark chocolate “hot lips” (with rum and organic habenero pepper) and other artisan chocolates.
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Relief is in sight for both customers and staff (who frequently bump up against each other behind the counter).
After a long search for a larger location, Lune owners Emily and Michael Woloszyn will soon leave their 486-square foot storefront on Fayette Street, in the plaza behind Sno-Top, and set up shop in the building they purchased at 4675 Brickyard Falls Road, about a half mile from their current location. The new location, formerly a hair salon, is 2,200 square feet.
Google Images/Street View of the new Lune Chocolat location in Manlius.
“We’re excited,” says Michael Woloszyn. “We’ve been desperate for extra space.”
What will they do with all that extra elbow room?
For starters, the new location will give the Woloszyns room to introduce something new to Central New York: “bean to bar” chocolate. What does that mean, exactly? The Woloszyns will roast cacao beans from different regions of the world, grind them into chocolate and add their own signature flavorings and touches while tempering and molding the chocolate.
Customers will be able to see much of the bean to bar and chocolate-making process from the front counter. They might also see the Woloszyns and their staff members making gourmet artisan ice creams, with flavors like Hot Chocolate and Jalapeno, Peking Duck with caramel and ginger, French pineapple and coconut and cantaloupe. They also plan to offer homemade fruit popsicles and “Fudgesicles” from their own chocolate.
The new shop will have parking for about 12 cars, a seating area, a small lounge area for bridal and party consultations, a vegetable and herb garden, and an outdoor seating area for about 20. Eventually, the Woloszyns will grow some of the fruits they use in their ganaches and offer chocolate and pastry classes. They plan to offer coffee from a local roaster, but details haven’t been finalized yet.
The new shop is scheduled to open by the end of April.
For more information and updates on Lune Chocolat, visit the WEBSITE and Facebook.
Margaret McCormick is a freelance writer and editor in Syracuse. She blogs about food at eatfirst.typepad.com. Follow her on Twitter, connect on Facebook or email her at [email protected]
