After recently opening a second production facility in Reston, the sky is the limit for local confectioner River-Sea Chocolates.
No longer confined to only the brand’s Chantilly retail store, River-Sea can now offer much more for its customers than previously, outreach director Dave Przybysz told FFXnow.
That includes a greater focus on the company’s popular tours and tastings, which no longer face the same restrictions now that the brand has moved most of its production operations to the new 2,300-square-foot facility at 11495 Sunset Hills Road.
“Having most of the production offsite has given us the chance to roll out a new working display for our tours and tastings in Chantilly, and the feedback has been so positive,” Przybysz said.
Started in 2017 by Krissee and Mariano D’Aguiar, who were inspired by a trip to visit family in Brazil, River-Sea sells chocolate bars, truffles and hot chocolate at its cafe and online. It also offers hands-on experiences where customers of all ages can learn the ins-and-outs of its chocolate-making process and sample sweets.
During the company’s “Craft Chocolate Tasting Flight,” for example, participants are guided through the tasting notes of five different chocolates, all for $25 per person.
As part of the expanded footprint, River-Sea’s custom chocolate bar-making experience is returning to the Chantilly location. For $50, each participant gets to make four different chocolate bars while taking advantage of a variety of natural ingredients and toppings.
The same options are not currently available at the new Reston facility due to health restrictions, but guests will still be able to peek inside the facility for a glimpse “of our artisans and sparkling new equipment,” Przybysz said.
Future plans for a deluxe tasting room at the Reston facility are in the works, Przybysz said, who expects the room to be open in time for the holidays.
For those looking for a quick sweet treat, however, River-Sea’s Chantilly store at 4520 Daly Drive, Suite 100, is open daily from 11 a.m. to 5 p.m.
