AndSons Chocolatiers, a new chocolate shop in Beverly Hills, has opened in the former Teuscher space on Brighton Way.
The new store was opened by Marc and Phil Covitz, whose mother, Aviva, ran the Beverly Hills location of the Teuscher chocolate shop for 35 years. (The Teuscher store, meanwhile, changed hands to a new franchisee and moved right across the street.)
At AndSons, the Covitz brothers are working with chocolatier Kriss Harvey, formerly of the Bazaar by José Andres, to create the shop’s colorful bonbons, truffles, chocolate nuts, caramels and bars.
“We’re about reflecting the next generation and what’s next in chocolate,” Marc says. He and his brother are now full-time chocolate shop owners, but Marc used to work in corporate finance and Phil was a former advertising creative director. “It’s a modern take on old-fashioned chocolate.”
Harvey is sourcing produce from local farmers markets, and all of the chocolate is made at a 3,000-square-foot facility downtown.
Some of the standout flavors include passion fruit caramel made with milk chocolate, Brazilian passion fruit, caramel and salted butter; yuzu verbena with white chocolate, lemon verbena, tart yuzu and lime; basil lime made with white chocolate, milk chocolate ganache and fresh basil and lime; and the speculoos cookie, filled with a creamy cinnamon cookie praline (remember that cookie butter from Trader Joe’s that everyone was obsessed with a few years back?) covered in milk chocolate.
The chocolates are hand-painted or sprayed with bright yellows, greens blues and reds.
The shop features a small cafe area that serves pastries from Farmshop and Mr. Holmes Bakehouse and coffee drinks using Counter Culture Coffee. It was designed by Nate Berkus and features a mural of cacao pods that snakes across the ceiling.