*Susanna Yoon has built her company around her creative passion and pursuits. Photo courtesy of Vogue Korea.*

Step inside Stick with Me Sweets in Soho and you might mistake it for a jewel-box art gallery, at least until the scent of cocoa gives it away.

There, founder and head chocolatier Susanna Yoon — a veteran of Thomas Keller’s Per Se — blends the rigor of a Michelin-starred kitchen with the imagination of an artist. (U.S. Open champion Aryna Sabalenka made a recent stop, proof that Yoon’s creations have become a destination in their own right.)

Behind the scenes, at her Brooklyn Navy Yard workshop, Yoon and her team treat chocolate like both a science experiment and canvas. They track pH, brix, and water activity with near-laboratory precision, then hand-paint each bonbon in vivid, abstract patterns so no two flavors are ever alike. (We’re partial to the salty, peanut buttery “New York” flavor, which obviously had to be taste-tested as part of a rigorous reporting process.)

Yoon’s artistry extends beyond the sweets themselves. Every collection is packaged in a custom “book,” a keepsake box designed to be as striking as the confections inside. The result is a brand where exacting technique and imagination meet to create a sense of wonder and delight.

In our interview, Yoon revealed the science tricks behind Stick with Me’s melt-in-your-mouth ganache, the creative techniques that make every bonbon unique, and how her fine-dining roots shape everything from the recipes to packaging.

*Yoon in her Soho shop. Yum! Photos courtesy of Evan Sung.*

Your chocolates seem to be the perfect mix of science and art. What are your skill set strengths that allow you to make something highly scientific (down to the recipe percentages) that are also museum worthy?

There is so much technical precision behind each piece, but at the heart of it all, it is about creating something beautiful and delicious. I have spent years perfecting the balance of ganaches, constantly adjusting cocoa butter, sugar, cocoa mass, milk fat, and water content. People are often surprised by how scientific the process is. Since ganaches are not typically refrigerated, we measure water activity to control shelf life and texture. We also monitor pH, brix, and work at exact temperatures to make sure every chocolate comes out creamy, silky, and melt-in-your-mouth.

At the same time, I have always loved the creative side. Every bonbon begins with a flavor and an idea, and from there, we bring it to life through color and design. Each one is hand painted with abstract, vibrant patterns, making them little edible works of art. Because they are all done by hand, no two bonbons are ever exactly alike, so every box feels special.

How exactly do you and your team paint the chocolates?

I have an eye for design and a passion for creating pieces that are as beautiful as they are delicious. We use brushes to paint delicate patterns, layering colors with intentional strokes to create depth and movement. Sponges and splatters bring texture and dimension, while an airbrush adds soft gradients and gentle shading. Each piece is transformed into a small work of edible art.

*The chocolates are all hand-painted that make them look and feel like art.*

What is the ideation process like when you come up with new flavor ideas? And how do you determine which flavors make the cut?

We all gather as a team and toss around all kinds of flavor ideas. No idea is too silly, and we love bouncing them off one another. Once a few stand out, we head into the kitchen to test them. Sometimes a flavor sounds amazing in your head but does not quite work in a bonbon. If it is not absolutely delicious, we set it aside and keep testing until one just hits the palate and our eyes light up. The goal is always to create flavors people will love and remember.

Great artists often have trouble teaching their craft to others. Meanwhile, you’ve built a strong team around your passion and processes. How do you teach your craft to others?

This is something I am really proud of. Our team is exceptional. We also have a few core values we look for in our chocolatiers, and one of the biggest is a constant desire to keep improving. When it comes to craft and technique, there is no real shortcut. It is all about repetition and practice. I usually start by showing how I do it, but after that, it is about showing up every day and putting in the work. And then, almost out of nowhere, there is this little moment where things just click. You find your groove, your own flow, and that is when the magic really happens.

You’ve worked for Thomas Keller before starting Stick with Me Sweets. What did you learn from this place about high creative standards, and how do you enact those same high standards at your company?

During my time at Per Se, I learned the importance of discipline, attention to detail, maintaining a constant sense of urgency, and pursuing perfection. The creative bar was equally high. You are always encouraged to think, refine, and push yourself further. We carry those same values into our kitchen today. At the same time, I try to foster an environment that balances discipline with creativity and enjoyment.

Work is such a big part of our lives, and I want it to be a place where our team feels inspired, grows their craft, and genuinely enjoys the process of making beautiful things together.

*In a world of mass production, the human touch makes all the difference at Stick with Me.*

*Yes, you can now get a ‘holiday countdown’ calendar featuring a different chocolate every day.*

Every creative professional has ideas that seem good in the ideation phase, but don’t jell in reality. What are some flavors that seemed like a good idea at the time, but didn’t ultimately pan out? Why not?

We were once brainstorming what flavors feel like the holidays, and one team member suggested peppermint white chocolate mocha. It sounded straightforward enough, but in a bonbon, something about coffee and peppermint together did not quite sing. It did not make the cut.

Another idea was to incorporate a crunchy meringue inside a citrus custard bonbon. We tried coating the meringue to preserve the crunch, but it was incredibly difficult to maintain that texture after a few days. Some ideas are still a work in progress though. Perhaps one day we might revisit it and surprise ourselves.

What is something you’d like to make out of chocolate that has never been made out of chocolate before?

That is such a difficult question, because if I had a clear idea, I probably would have already tried it by now. That said, ideas are endless, and inspiration can strike from the most unexpected places. I am always dreaming of new ways to transform chocolate, whether through technique, design, or storytelling. Sometimes it is not about what has never been made before, but about making something feel fresh and new in a way that surprises people.

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