MANILA, The Philippines – Filipino chocolate startup Bombonería Dreisbach opened its online channels for orders on February 10th in time for Valentine’s Day 2025. The business specializes in offering bonbons or filled chocolate confectionery commonly known and sold in Europe.
La Bombonería’s founder Jeconiah Dreisbach aims to establish a Filipino chocolate culture starting with Manila’s college students and young professionals. Being an exclusively online and home-based business, this small-batch artisan chocolate studio utilizes social media to reach its customer base. Strategically located in the cultural-commercial district of Malate and the University Belt, orders from their facility can be delivered throughout Metro Manila and its neighboring provinces with the use of online delivery apps.
The brand joins the region’s fledgling premium confectionery industry with the hopes of putting Filipino artisan confections on the map of chocolate lovers.
Their bonbon flavors complement the fruity notes of world-class Philippine cacao traced from Davao, the chocolate capital of the Philippines. From the familiar flavors of calamansi, ube macapuno, and mango, to eccentric ones like guyabano mangosteen, langka, and guava, their range of bonbon fillings has room for those with a sweet tooth and the health conscious. All of their ingredients, but one (mixed berries are sourced from Australia), are sourced from farms in Davao and South Cotabato, highlighting the founder’s Mindanao roots.
Despite the premium quality of their confectionery, the Filipino social scientist-turned-chocolatier made sure that his luxury chocolate is accessible through the brand’s Ballotin line. European chocolateries commonly package their chocolates in a ballotin (loosely translated as chocolate box) or a common cardboard food box packaging where the confections can easily be shared with friends, family, and loved ones. For a more special feel, customers may also avail of their Finestra line wherein chocolates are put in their own compartments.
Buying chocolates from Bombonería Dreisbach also helps other Philippine small businesses as they source their packaging from traditional box makers in Pakil, Laguna, and as mentioned earlier, their ingredients from farms in southern Mindanao.
To explore the range of La Bomboneria’s bonbons, potential patrons may visit their website at www.bomboneriadreisbach.com. They may also check out Bombonería Dreisbach at @dreisbachph on Facebook, Instagram, TikTok, and X (formerly Twitter).
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MANILA, The Philippines – Filipino chocolate startup Bombonería Dreisbach opened its online channels for orders on February 10th in time for Valentine’s Day 2025. The business specializes in offering bonbons or filled chocolate confectionery commonly known and sold in Europe.
La Bombonería’s founder Jeconiah Dreisbach aims to establish a Filipino chocolate culture starting with Manila’s college students and young professionals. Being an exclusively online and home-based business, this small-batch artisan chocolate studio utilizes social media to reach its customer base. Strategically located in the cultural-commercial district of Malate and the University Belt, orders from their facility can be delivered throughout Metro Manila and its neighboring provinces with the use of online delivery apps.
The brand joins the region’s fledgling premium confectionery industry with the hopes of putting Filipino artisan confections on the map of chocolate lovers.
Their bonbon flavors complement the fruity notes of world-class Philippine cacao traced from Davao, the chocolate capital of the Philippines. From the familiar flavors of calamansi, ube macapuno, and mango, to eccentric ones like guyabano mangosteen, langka, and guava, their range of bonbon fillings has room for those with a sweet tooth and the health conscious. All of their ingredients, but one (mixed berries are sourced from Australia), are sourced from farms in Davao and South Cotabato, highlighting the founder’s Mindanao roots.
Despite the premium quality of their confectionery, the Filipino social scientist-turned-chocolatier made sure that his luxury chocolate is accessible through the brand’s Ballotin line. European chocolateries commonly package their chocolates in a ballotin (loosely translated as chocolate box) or a common cardboard food box packaging where the confections can easily be shared with friends, family, and loved ones. For a more special feel, customers may also avail of their Finestra line wherein chocolates are put in their own compartments.
Buying chocolates from Bombonería Dreisbach also helps other Philippine small businesses as they source their packaging from traditional box makers in Pakil, Laguna, and as mentioned earlier, their ingredients from farms in southern Mindanao.
To explore the range of La Bomboneria’s bonbons, potential patrons may visit their website at www.bomboneriadreisbach.com. They may also check out Bombonería Dreisbach at @dreisbachph on Facebook, Instagram, TikTok, and X (formerly Twitter).
###
MANILA, The Philippines – Filipino chocolate startup Bombonería Dreisbach opened its online channels for orders on February 10th in time for Valentine’s Day 2025. The business specializes in offering bonbons or filled chocolate confectionery commonly known and sold in Europe.
La Bombonería’s founder Jeconiah Dreisbach aims to establish a Filipino chocolate culture starting with Manila’s college students and young professionals. Being an exclusively online and home-based business, this small-batch artisan chocolate studio utilizes social media to reach its customer base. Strategically located in the cultural-commercial district of Malate and the University Belt, orders from their facility can be delivered throughout Metro Manila and its neighboring provinces with the use of online delivery apps.
The brand joins the region’s fledgling premium confectionery industry with the hopes of putting Filipino artisan confections on the map of chocolate lovers.
Their bonbon flavors complement the fruity notes of world-class Philippine cacao traced from Davao, the chocolate capital of the Philippines. From the familiar flavors of calamansi, ube macapuno, and mango, to eccentric ones like guyabano mangosteen, langka, and guava, their range of bonbon fillings has room for those with a sweet tooth and the health conscious. All of their ingredients, but one (mixed berries are sourced from Australia), are sourced from farms in Davao and South Cotabato, highlighting the founder’s Mindanao roots.
Despite the premium quality of their confectionery, the Filipino social scientist-turned-chocolatier made sure that his luxury chocolate is accessible through the brand’s Ballotin line. European chocolateries commonly package their chocolates in a ballotin (loosely translated as chocolate box) or a common cardboard food box packaging where the confections can easily be shared with friends, family, and loved ones. For a more special feel, customers may also avail of their Finestra line wherein chocolates are put in their own compartments.
Buying chocolates from Bombonería Dreisbach also helps other Philippine small businesses as they source their packaging from traditional box makers in Pakil, Laguna, and as mentioned earlier, their ingredients from farms in southern Mindanao.
To explore the range of La Bomboneria’s bonbons, potential patrons may visit their website at www.bomboneriadreisbach.com. They may also check out Bombonería Dreisbach at @dreisbachph on Facebook, Instagram, TikTok, and X (formerly Twitter).
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Source: Vritimes
