Andrew Shotts began dreaming of making his own line of chocolate bonbons while working as the pastry chef at La Cote Basque in New York City, where he began experimenting with chocolate, flavor, and texture combinations. His colorful, multi-faceted, and intensely flavored chocolate candies were offered to the restaurant's patrons as a delightful treat at the end
of their meal.
Shotts continued to create and perfect these luxury chocolate
candies and truffles, while adding more unusual flavors to his chocolate repertoire, when he moved on to re-open the legendary Russian Tea Room as the Executive Pastry Chef. Shortly thereafter, Shotts joined the Guittard Chocolate Company as their Corporate Pastry Chef. Working with their technical experts, he helped
formulate and create the E. Guittard brand of couverture
chocolates. In the fall of 2001, Shotts decided the time was right to launch his own line of artisanal chocolate bonbons, and Garrison Confections, Inc., was born (Garrison is his middle name).