SHIPPING and HANDLING
*STANDARD FREE SHIPPING | YOUR ORDER WILL SHIP OUT MTW | *CONTINENTAL USA | *NO PO BOXES
We take great care in packing and shipping your order to arrive in a timely manner. We will always keep in mind your destination temperature and the efficiencies of our carriers. We track and follow your order up to its arrival.
- Your chocolate and pastries come to you carefully precooled, insulated and packed with ice (or dry ice).
- Non rush orders received up to 5pm EST are packed and precooled and released to carrier Monday, Tuesday, or Wednesday for standard transit time of up to two business days.
- Rush orders received up to 5pm EST requiring Overnight and Saturday delivery is available for an additional charge at checkout.
- If your shipping destination is Alaska, Hawaii, Puerto Rico, your order must reflect Overnight service to those destinations. Exceptions will be recalculated and charged to your credit card.
- PRIOR to accepting or signing for delivery please check shipment and if you see EXTERNAL damage, please refuse the delivery and contact us immediately.
- Your product is guaranteed to arrive fresh and in perfect condition and is to be unpacked immediately upon arrival and stored and consumed according to "Care For ..." Instructions found on each Product Detail Tab marked "Inside the Box" or "Inside the Tray".
- Your guarantee is void for wrong delivery address
- Your guarantee is void if carrier cannot deliver on first attempt
- At this time, we do not offer International Shipments nor do we ship to PO Boxes.
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We have developed Special Packaging to assure safe transit of YOUR ORDER
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QUESTIONS? PLEASE DON'T HESITATE TO ASK:
Chocolates and Confections
9211 Gaither Road
Gaithersburg, Maryland 20877
United States
EMAIL: admin@ChocolatesAndConfections.com
PHONE: 800-231-8154 Toll Free 24/7
FAX: 800-643-4284 Toll Free 24/7
Live reception desk is available to direct your call and
Live customer service desk will be happy to assist you
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Monday - Friday 7:30am-8pm EST |
EWALD NOTTER
Ewald Notter’s bio and list of accomplishments and awards are illustrious as well as long. He is a living legend among pastry chefs, chocolatiers, and confectionery artist worldwide. If you are uninitiated, you can browse an excerpt of his bio below.
The reality is that Ewald Notter is humble about his artistry, eager to share his knowledge and experience, meticulously focused on getting it right, tirelessly disciplined in his craft, and always on the go! You can now experience Ewald’s artistry on a personal level as chocolate should be enjoyed. These brilliant chocolates are as seductive inside as they are stunning outside. The chocolate collections you see here are tangible evidence of Ewald’s accolades and his personal drive for perfection.
BIO
A Life of Confections
Ewald Notter was born in Switzerland and trained at Confiserie Spruengli in Zurich with Chef Willy Pfund, an authority in working in sugar. During his training, Ewald became interested in pulling and blowing sugar. This hobby soon became his passion and today, Ewald Notter is renowned as a master of this craft.
Like most fine artists, Ewald has an eye for color, an appreciation for textures and a keen sense of detail. In the same way fine artists use acrylics, oils or clay as their medium, Notter prefers to create his artwork by using a palette of sugar and chocolate.
Ewald as a Competitor
A leading expert in modern day confectionery arts, Ewald is also well known as a competitor. He was the first pastry professional inductee into the Pastry Art and Design Hall of Fame by Pastry Art and Design and Chocolatier magazines. In 1999, Notter won the gold medal at the first Beaver Creek Team Competition with T. Dubois and in 2000, he repeated as champion.
The same year, Ewald Notter was awarded "National Pastry Team Champion" and honored as Pastry Chef of the Year. He qualified to compete as part of the U.S. National Team in Lyon, France, where he placed first; scoring 699 out of 700 points for sugar and helping the U.S. Team achieve its first Gold Medal.
In 2003, Ewald was honored by the American Academy of Hospitality Sciences with the 5 Star Diamond award as "One of the Finest Confectionery Chefs of the World."
Ewald as Teacher & Author
In 1982, Ewald Notter opened his first school, the International School of Confectionary Arts (ISCA), and started to compete and teach internationally. ICSA embraced Old World Swiss traditions yet challenged the industry with new artistry and advances. He also authored two highly respected books on his craft: "The Textbook for Sugar Pulling & Sugar Blowing" and "Das Ist Zucker—That's Sugar." ISCA became celebrated worldwide for its unique teaching style and exquisite art form.
In 1992, Ewald moved to America and began teaching classes at ISCA in chocolate and pastillage decorations, candy making, and special holiday classes. He also began inviting internationally renowned guest teachers to the school throughout the year. The school created special classes for the needs of hotel groups such as Peninsula Group of Hong Kong, Hilton International, and The Ritz Carlton, among others.
Ewald Notter also starred in four videos in chocolate and sugar decoration for the Culinary Institute for America, which became their best selling videos.
The Move to Orlando
In 2002, Ewald joined together with business partner Beverly Karshner, and they moved ICSA to beautiful Orlando, Florida. The school became Notter School of Pastry Arts and is an easy and attractive travel destination for chefs and aspiring pastry chefs from the States, Europe and around the globe.
With expert management and faculty in place in Orlando, Ewald is free for what he loves and does best – teach and create. Today, Notter School is recognized as one of the world's most prestigious pastry schools, with teaching methods based on the artist-apprentice model practiced in Europe for many centuries.
