If you’ve ever wondered what happens when a Northern California farm kid grows up and decides to play Willy Wonka with locally grown ingredients, Ginger Elizabeth Chocolates is your answer. This Folsom shop turns cocoa beans into magic without the Oompa Loompas (though the staff might hum while they work).
Location & Hours: No Golden Ticket Required
You’ll find Ginger Elizabeth at 2770 E Bidwell Street, Suite 500, in Folsom, California—no river of chocolate or fizzy lifting drinks required. Just park your car and follow the scent of freshly tempered cocoa.
Regular Hours:
- Wednesday to Sunday: 11 AM – 6 PM
- Closed Monday & Tuesday
Valentine’s Day Alert:
- February 14: 9 AM – 6 PM (because love—or last-minute panic—starts early)
From Apple Orchards to Chocolate Boss
Ginger Elizabeth Hahn didn’t just wake up one day covered in chocolate. She grew up foraging blackberries and apples in Northern California’s “Apple Hill” region, which explains why her chocolates taste like someone bottled sunshine and farm freshness. After a stint in New York City mastering fancy confections, she returned to California in 2007 and opened a shop that turned Sacramento’s Handle District into a dessert destination.
Fun fact: She’s the brains behind the Frozen Macaron Sandwich—a treat so clever it makes regular ice cream sandwiches look lazy.
The Menu: Not Your Grandma’s Whitman’s Sampler
Ginger’s team works seasonal produce into chocolates like they compete in Top Chef: Dessert Edition. Current highlights:
- 24-Piece Valentine’s Box: Bittersweet and milk chocolates with wildcard additions like Bergamot Orange Blossom (think fancy tea party) and Oaxacan Spice (for those who want their chocolate with a side of adventure).
- Macarons: These aren’t the chalky imposters from grocery stores. Expect flavors that change faster than California weather.
- Pantry Items: For people who want to pretend they’ll cook with chocolate instead of just eating it straight from the bag.
View the full lineup of chocolate sorcery here. Pro tip: Don’t eat all the samples before deciding.
Chocolate With a Side of California Sunshine
The secret sauce? Literally none—this place uses real ingredients. Ginger partners with Northern California farmers who’ve been growing her berries and nuts for over a decade. The result? Chocolates that make you feel vaguely virtuous for supporting local agriculture while devouring caramel-filled truffles.
Sustainability efforts include:
- Using pure couverture chocolate (translation: the good stuff)
- Prioritizing seasonal ingredients (because strawberries in December are a crime)
- Creating a work culture where employees actually like coming to work (revolutionary!)
Workshops & Other Shenanigans
Ginger’s taught over 10,000 people to make macarons through classes that probably involve less swearing than your average home baking attempt. Her Macaron Cookbook has sold 5,000 copies to date—roughly 4,999 more than most self-published authors. Follow her Instagram (@gingerelizabeth) for:
- Behind-the-scenes chocolate tempering
- Sneak peeks at new flavors
- Occasional kid cameos (she balances business with raising three children because apparently, sleep is optional)
Why It Works
In a world full of mass-produced sweets, Ginger Elizabeth Chocolates sticks to the basics: quality ingredients, creative flavors, and a founder who still gets excited about perfecting ganache. It’s the anti-corporate candy shop—no neon signs, just truffles that make you want to write bad poetry.
Final note: They close at 6 PM. Plan accordingly, or risk staring longingly at locked doors while clutching empty gift boxes.
Sources: gingerelizabeth.com, Ginger Elizabeth Chocolates Facebook Page, Ginger Elizabeth Chocolates Instagram Page
Header Image Source: gingerelizabeth.com
