I’ve always enjoyed baking, and some of my favorite memories are learning in the kitchen from the people around me. My grandmother’s handwritten recipe book is still one of my most treasured possessions. That love eventually led me to pastry school, where I expanded my skills and discovered even more ways to be creative with sweets.

 

But molded chocolates were something I never thought I could make. Even during pastry school, I would see beautiful bonbons and think they looked far too difficult. I remember watching others create them and thinking, I wish I could do that, but there’s no way. It’s impossible. I actually never made molded chocolates in pastry school.

 

Years later, that “impossible” idea kept calling me back. Around Christmas, I began thinking seriously about creating something of my own. In January, I started exploring the idea - researching what it would take, experimenting, and figuring things out one step at a time. By February, I was making molded chocolates, learning the little tricks that come with working with chocolate, and discovering just how much I loved it.

 

By the middle of March, Susie’s Southern Sweets was born.

 

Today, one of my favorite parts of being a chocolatier is experimenting with flavors and turning an idea into something beautiful and delicious. The chocolates I once thought I could never make have become the heart of what I do — and proof that sometimes the things that seem impossible are simply things we haven’t learned how to do yet.