Bon Bon Appétit!
- Amy Sexson
- Apr 1
- 4 min read
Andrew Logans Artisan Chocolates & Confections began as a dream rooted in a lifelong passion for baking and a newfound love for chocolate-making. “I’ve had a passion for cooking and baking since middle school, and that passion has only grown over the years,” Mark Sutton, the founder of Andrew Logans explains. “I always knew I wanted to start a business but wasn’t sure what direction to take. About six years ago, I began experimenting with chocolate-making and quickly discovered a deep passion for both its challenges and its beauty.”
The journey from passion to business required careful planning and perseverance. “After months of planning and many prayers, I looked into Catapult as a way to launch my small business. From there, it grew into the amazing business I own today!” Naming the company was a deeply personal decision. “Many chocolate shops are named after their owners, but that always felt a bit self-indulgent to me,” Sutton shares. “Instead, I chose to honor two people who constantly inspire me: my father, Andrew, and my son, Logan.”
Despite a background in cooking and baking, working with chocolate was an entirely new endeavor. “I never worked with chocolate until about six years ago. Everything I know now comes from books, YouTube videos, and a lot of trial and error,” Sutton explained.
Starting the company came with its challenges. “To minimize risk, I started by selling at the Lakeland Farmers Market. This presented many challenges, the biggest being the unpredictable outdoor conditions. We had to continuously adapt—figuring out how to properly store, display, and keep chocolates cool for customers. Each challenge required careful planning, but we never gave up, always finding creative solutions.” The rewards have made the effort worthwhile. Sutton continues, “There’s nothing more fulfilling than crafting something that complete strangers not only want to buy but keep coming back for. That alone makes all the hard work worthwhile.”
What sets Andrew Logans apart from massproduced brands is the meticulous craftsmanship that goes into each product. Sutton explains, “We don’t use assembly lines or large machinery— everything is done by hand, including painting the bonbons. We use fresh ingredients and make all of our bonbon fillings completely from scratch. We take immense pride in our work and in offering something truly unique to our customers.” Sourcing ingredients with sustainability in mind is also a key priority. “We source our chocolate from a leading Belgian manufacturer known for its commitment to sustainability and end-to-end traceability.”
The process of creating the chocolates is precise and time-intensive. We get a glimpse from Sutton, “Making our signature bonbons is a multi-day process. It begins with preparing the chocolate molds, which involves thorough cleaning and polishing. Next, we apply colored cocoa butter to create vibrant designs. Then, we temper the chocolate—a precise process of heating and cooling to ensure the cocoa butter crystals form correctly. Once the chocolate is tempered, we pour it into the molds and then pour out the excess, forming a delicate shell. Afterward, we fill the shells with ganache, caramel, or another scratch-made filling. Finally, we seal the bonbons with another layer of tempered chocolate, called the ‘cap.’ Once set, the bonbons are chilled to help them contract from the mold. When ready, we flip the mold, releasing the finished chocolates.”
One of the company’s proudest moments came with a new retail opportunity, Sutton explained, “One of our biggest milestones came last year when Market on Kentucky invited us to sell our products in their new store. On January 9, 2025, the store officially opened, marking a significant turning point for our business. Now, with increased visibility and access to more customers, we’re taking steps toward one day having a store of our own.”
Experimentation has led to unique flavors. “One of our most unique bonbons is our Salt & Pepper flavor, which features salted caramel paired with a dark chocolate and white pepper ganache. It’s become a favorite among adventurous chocolate lovers! Other unusual flavors we’ve experimented with include Lemon Basil and Blackberry Thyme—my seasonal favorite.” As for personal favorites, one stands out. Sutton continues, “One of my favorites is a bonbon flavor we’ve had since we first opened in June 2023—PB&J! It features a peanut butter ganache and fresh raspberry jam, all encased in a thin milk chocolate shell.”
Looking ahead, there are ambitious plans for expansion. “In five years, I hope to have a storefront in Downtown Lakeland, along with nationwide—and possibly international—shipping. We’re always working on new bonbon flavors and plan to expand our product offerings as well,” Sutton said.
Additionally, there are exciting pairing possibilities for chocolate lovers. Sutton ended with, “Several of our customers have paired our chocolates with bourbon tastings and beer flights. In the future, we hope to offer wine-pairing classes and even hands-on chocolatemaking workshops—potentially in 2026.”
With dedication, craftsmanship, and a growing community of loyal customers, Andrew Logans Chocolates continues to make its mark, offering handmade confections that combine artistry with passion.
For those looking to try these creations, Andrew Logans chocolates can be found at the Market on Kentucky, located at 126 S. Kentucky Ave, in Lakeland.
FB Andrew Logans
IG @andrewlogansconfections
Photos by Amy Sexson
