About Us

Bonbon Bombardier is the wife-husband confiseur duo, Jenny Bazzetta & Sean Price, who make small batch confections and chocolates in Colorado Springs, Colorado. With Jenny's background as an artisan chocolatier & confectioner and Sean's extensive culinary experience as a chef & cook, we maintain an ever-evolving seasonal menu to bring customers something always fresh, playful and fun.

We aim to keep alive labor-intensive techniques and old world recipes while creating sweets with bold, unique and sophisticated flavors often in unexpected combinations. We choose to support local, organic, sustainable and non-GMO suppliers whenever possible and are committed to ethical sourcing. We also take pride in the wide variety of small batch vegan treats and gluten-free-friendly products that we offer. We've done a lot of R&D to develop superior vegan candy and chocolate recipes that our vegan and non-vegan customers enjoy alike.

Our energy-boosting caramels and pâte de fruits are particularly great for hikers and backpackers looking for an extraordinary treat while exploring the great outdoors.

High school sweethearts, Jenny and Sean lived and worked in Tokyo and Yokohama after college and graduate school, which impacted their unique culinary style and gave them a deep appreciation for craftsmanship, regional slow food traditions, and seasonality in local sourcing.

After returning to St. Louis, Missouri in their mid-to-late 20s, Jenny and Sean spent the next decade focused on learning their craft in the culinary industry.  Jenny spent 7 years working as a chocolatier and confectioner while serving as the Production Manager for a growing artisan chocolatier. Sean played pivotal roles in helping build the progressive food truck scene that was in its infancy when he began his work in St. Louis.  He worked with several award-winning chefs making innovative Japanese and Filipino-inspired cuisine at ChopShop and Guerrilla Street Food.  

In 2015, Jenny and Sean moved to Colorado Springs and were fortunate to work side-by-side developing a confectionery line for a Denver-based company, but made the move to launch their own business in 2017.  They are excited to be involved in the local small business community at a time of great change with such strong support for artisan food and local small batch producers.

In addition to their confectionery and chocolate work, Sean has crafted menus for the pop-up dinners Bonbon has put on to bring the local community together and has worked as the chef at the Bar at Almagre for the past two years. Fun Fact: Sean’s Japanese translations of Japanese poetry have been published in a handful of scholarly publications including Circumference and the Journal of Renga & Renku. As a lifelong “hobbiest” and maker, Jenny loves working with her hands to make playful & colorful clay jewelry and is always learning a new craft or playing the piano in her free time. She is quite the advocate for artists and artisans and co-organized Women of the Future, a curated pop-up market aimed to highlight women-owned business owners and celebrate the diverse communities within the Front Range.

When not in the kitchen or at markets and events, Sean and Jenny are exploring remote areas in the mountains with their snuggly pup, Finn, or have their noses in old books and records.