*2he master formulas used to
create Dilettante Chocolates are
selected from the notebook of
Julius Rudolf Franzen.
This Master Pastry Chef began
his apprenticeship in Budapest at the
turn of the century. His studies led
him to Paris and eventually to
Vienna where he was commissioned
to create pastries for Franz Josef,
Emperor of Austria, King of Hungary.
While serving the Emperor, Julius
obtained the closely guarded
formulas of the chocolate
confectionery. He later received a
commission to serve the Imperial
Court of Russia in St. Petersburg
as Master Candymaker to
Czar Nicholas II. Just before World War I, Julius immigrated to
the United States. He taught the old world formulas to his
American brother-in-law, Earl Remington Davenport.
After years of study, Earl too became a Chocolatier.
Earl's grandson, Dana Taylor Davenport, is continuing the tradition
by creating Dilettante Chocolates from the same closely guarded
formulas that pleased the crowned heads of Europe.
1600 Post Alley Seattle (206) 728-9144
(in the Pike Place Market)
Monday - Thursday 11 am - 9 pm
Friday and Saturday 10 am -11:30 pm
Sunday 11 am - 6 pm
Master images scanned on Epson 10000 XL flatbed at 600 ppi, 24 bit color, and saved as TIFF files. Adobe Photoshop used to resize images to 300 ppi and convert to JPEG format. Master file size: 208,092,240 bytes.