Bijoux Chocolat

Todd Kennedy began his culinary career at the age of six when his mother woke up to find butter and peanuts smeared all over the kitchen table one Saturday morning. Todd was so proud of himself when he said, “Look! I taught myself how to make peanut butter!” A less than pleased mother came up with better ways of fulfilling his urge to be in the kitchen by making homemade yeast doughnuts with her son on Saturday mornings.

Years went by and Todd continued to have the same child-like passion for food and especially sweets. Although, interested in food, Todd chose a different artistic path when he discovered his talent for music in high school. While attending the University of Indianapolis for a B.S. in Oboe Performance, Todd started making turtles as Christmas gifts for friends and family. Extremely pleased recipients told this music student that he should start selling his chocolates and if he didn’t decide to throw himself into the music world, that he would be successful in the candy business.

After music school, Todd decided to give the food world a shot and has worked under some of Indianapolis’ most promising Chefs. After two years of kitchen work Todd earned the title of Chef de Cuisine at the former Tarkington’s European Style Cafe and Pastry Chef at Thomas Caterers of Distinction. Meanwhile, Todd has joyously been associated with R Bistro where he is the exclusive maker of their famous Sticky Toffee Pudding Cake created by Executive Chef/Owner Regina Mehallick.

All of these food destinations have taught Todd one important detail about food, that quality of products is very important. Pure ingredients, only natural preservatives, and making everything from scratch and in small batches are the best ways to savor the ultimate flavor experience. In a world of mass production and abnormally long shelf lives, Todd is pleased to offer a “clean” product to you.