About Us
Born in Cincinnati Ohio, Andy Stankovics’ culinary experiences started in his parent’s family business, the Indian Mound Café in Norwood Ohio. His creative interest and ability to attend to details lead him to study mathematics and architecture at the University of Cincinnati. It wasn’t until a transfer to Seattle in the Great Northwest that Andy discovered his passion for baking with the ingredient of choice being chocolate.

An IT journeyman by day for the City of Seattle, Andy ’s interest in baking led him to professional training at the Culinary School of the Rockies in French pastry. It was there he found his passion for chocolate, and went on to receive additional training from European master chocolatiers. In addition to the pastry degree at Cooking School of the Rockies, he has attended classes by Jean-Pierre Wybauw, master chocolatier for Callebaut chocolate;  Jacques Torres, owner of Jacques Torres Chocolates; and David Lebovitz, former pastry chef for Chez Panisse.

As chocolatier of Andy’s Chocolates, Andy personally handcrafts each truffle, molded chocolate, and dipped delights.