ABOUT US
At Michi's Chocolate Atelier, everything reminds you of chocolate and invites you to linger.
The store
The mocha-brown floor, caramel-colored walls, dark chocolate shelves, and golden lettering around the edge of the store.
The finest truffles and pralines in a wide variety of unusual flavors—from champagne truffles, basil hearts, nougat pralines, and absinthe truffles to Frankfurter Sandwegkugel (Hesse's answer to Mozartkugel)—can be found on the country-style counter. There are also various chocolate figures, such as cats, small horses, and bears, as well as exquisite hand-made chocolate bars. You can find more in the store.
THE STORE'S HISTORY
The beginning
When Michi decided on the premises in August 2006, some people felt a chill run down their spine. It was hard to imagine that anything sensible would come of it. This made the joy after completion all the greater. The doors opened on November 20, 2006, and the first few days showed that the effort had been worth it.
The atmosphere invites you to settle down on the blue sofa with some classical music and enjoy a hot chocolate or coffee. The chocolate selection changes constantly, so you can discover something new or different every time you visit: there is hand-made Grand Cru chocolate, enchanting chocolate figures, and the Hessian answer to Mozartkugeln, our "Frankfurter Sandwegkugeln." When the master himself is not in the shop serving customers, you can watch him at work through the two small windows.
The opening
On November 18, 2006, the grand reopening was celebrated with helpers, advisors, friends, acquaintances, craftsmen, and family. All these people supported Michael Kitz with advice and assistance and contributed to the chocolate shop's size, color, design, functionality, and dreamlike charm.
THE TEAM
Elena
Assistant to the owner
The most important person in the house.
Elena originally studied ceramics and glass design. In 2024, she luckily found her way to us. As an all-rounder, she keeps our shop running smoothly—as sales manager, social media manager, and harmony spreader.
Andreas
chocolatier
Mit mehr als 13 Jahren Erfahrung, die Ergänzung die wir benötigt haben um noch bessere Köstlichkeiten herzustellen. Mit seiner ruhigen und gelassen Art ist er der Perfekte Seminarleiter für die Kinderseminare.
Susanne
Speaker
Susanne Bäcker-Valerius
My passion for sweet craftsmanship began with my training as a pastry chef, which I completed in 2011 with my journeyman's examination in Heidelberg.
After that, I was drawn to travel. I was able to learn new techniques and gain valuable experience in renowned pastry shops in Heilbronn, Mannheim, and Lucerne.
In 2013, I passed my master's examination in pastry making in Mannheim. But the longer I worked with fine cakes, pastries, and pralines, the more a very special raw material became the focus of my enthusiasm: chocolate—and its origin, cocoa.
I have been teaching praline and chocolate courses since 2015. I take great pleasure in passing on my knowledge and enthusiasm for this fascinating raw material to the participants. My courses focus on practical craftsmanship, creativity, enjoyment, and fun.
To further deepen my knowledge, I completed further training as a certified chocolate sommelier at the German Bakers' Academy in Weinheim in 2018. Since then, I have been intensively studying the origin, quality, flavor diversity, and artisanal processing of cocoa and chocolate.
I attend specialist seminars and trade fairs to learn about the latest trends and techniques and incorporate them into my courses.
In 2026, I will continue my education at the International Institute of Chocolate & Cacao Tasting to deepen my understanding of chocolate tasting and bean-to-bar chocolate.
My motto. LIVIN' LA VIDA CHOCO
That's it in a nutshell—no big secrets, but lots of chocolate and a passion for working with it.
Yours, Susanne
Sinja
speaker
Our consultant Sinja Jochum has been an integral part of the team since 2008. She completed her vocational training at Schokoatelier and supports Michi as a pastry chef, chocolatier, and nutritionist in a wide variety of areas as needed. In 2020, she took over the regular management of praline seminars and chocolate production.
Fun fact: Sinja loves Irish step dancing and is training to become an Irish dance instructor in her spare time.
MARTIN
Supports us with great patience in the office area.
Ole
temporary worker
For production and packaging.
GiovanNi
working student
He supports us with great perseverance and precision.
Michi
boss
My life is my shop. I try out lots of things and enjoy it when our customers are happy.
Learn more about Michi
Michi, that's me, Michael Kitz to be precise.
My first love was chocolate!
I loved chocolate even as a child. During a visit to a Christmas market, I saw a Santa Claus that was almost a meter tall, made entirely of chocolate! I said to my mother, "I want that one." She just said, "You're crazy." I replied, "Someday I'll make one myself!" And so an idea was born.
Even as a child, I loved helping my mother in the kitchen, especially when there was something involving chocolate to mix. So it was only natural for me to start my professional life by training as a pastry chef. And because I had always dreamed of working for myself one day, I took the master craftsman's examination in Stuttgart at the age of 24. I then started working for myself on a part-time basis, and what was the first mold I bought? Of course, the almost one-meter-tall Santa Claus!
In 2004, I moved to Frankfurt for love. At the beginning of 2006, I quit my job in Nuremberg. By the end of 2006, I was finally ready to open my own business: Michi's Chocolate Studio. My childhood dream had come true!
I am not only concerned with producing the best quality chocolate, but also with where my chocolate comes from. That's why I traveled to Ecuador for the first time in 2007. I looked around and made friends with the cocoa farmers there. I saw how they grow cocoa and how they feel about it.
In 2009, I traveled back to the cocoa farmers in the Amazon region and showed them what delicious products I make from their hard work. Since then, I have been processing almost exclusively cocoa from direct sources (Direct Cacao) so that the cocoa farmers can not only make a living from their work, but also develop real prospects for the future for themselves and their families.
Why do I do this? I firmly believe that the love and joy that cocoa farmers put into growing their crops can later be tasted in the delicious chocolate that you, as a customer, can enjoy with all your senses in my chocolate studio.
Just enjoy our chocolate, and if you would like to immerse yourself in the world of chocolatiers, come to one of my seminars.