Recchiuti Confections Relaunches Dogpatch's 'theLab' As Permanent Chocolate Shop

Recchiuti Confections Relaunches Dogpatch's 'theLab' As Permanent Chocolate Shop
Recchiuti Confections' new retail space in the Dogpatch. (Photos: Jordan Katz/Hoodline)
By Jordan Katz - Published on November 12, 2016.

The local chocolatiers behind Recchiuti Confections unveiled their newest retail location Thursday night—at theLab (801 22nd St.) in the Dogpatch.

Owners Michael and Jacky Recchiuti have produced their gourmet chocolates in the Dogpatch since 1997. In 2012, they opened theLab, a cafe that ran for two years before closing in 2014. Now, they're revisiting the space—this time, with a focus on retail.

"When we opened theLab originally as a cafe, we were servicing the neighborhood," said Jacky Recchiuti. "Now, we’ve transitioned into a retail store, because we wanted to get back into the chocolate and doing what we do best."

After closing the cafe in 2014, the Recchiutis turned theLab into a revolving pop-up event space, mostly dedicated to food. As they planned its future, they simultaneously opened a small retail space, Little Nib, just up the block at 807 22nd St. (With theLab's return, Little Nib closed permanently on November 7th.)

At Thursday’s open house, the public was invited to sample of Recchiuti's specialty creations, both old and new. On offer were two varieties of hot chocolate, brownie sundaes, truffles, a s’mores tartine, Mr. Charlie’s Chocolate Stout and other treats.

“What we are doing is making art with chocolate,” explained Recchiuti’s creative culinary director, Amanda Snouffer, as she showed off Recchiuti's spinning chocolate art piece, which creates confections on the spot.

Snouffer placed the company’s signature 64 percent semisweet chocolate bar in a spinning box, along with a combination of colorful cocoa butters, to create a psychedelic chocolate bar.

Snouffer creating chocolate art for guests.

The Recchiutis are looking forward to growing their menu now that the shop has reopened, starting with the addition of verrines, "which are a tiered cake and cream dessert,” Jacky said.

Hours for theLab will be noon-7pm, seven days a week.