Founded by Chef and Chocolatier Annaluna Karkar, Stella's Confectionery is an award-winning, 100% woman-owned, artisan chocolate and toffee company. Stella’s has a commercial facility in Oostburg, Wisconsin, and a team based in Chicago. 

Our delicious small-batch chocolates and toffees have been recognized globally with 21 awards, including from the Academy of Chocolate and the International Chocolate Salon, the premier international organizations honoring artisan and premium chocolate confectioners. Our products are non-GMO and preservative-free.

Stella's Confectionery's mission is to spread joy with delicious treats that are innovations of traditional confections, while being eco-conscientious. We use compostable and recyclable packaging, and we maintain an eco-progressive kitchen, including using multi-use product molds, reusable and compostable piping bags, and fair trade and locally sourced ingredients when practical. Additionally, Stella’s Confectionery's food waste is minimal; we sell any leftover product as ingredients for food items such as gelato and cookies.  We craft, pack and ship from the same commercial site, so we have no additional environmental impact from inter-process or intermediate transportation.

Stamped chocolate bar with Stella's logo
Chef and owner Annaluna Karkar in black chef's coat
Annaluna Karkar prepping bonbons with Christophe Rull at the World Chocolate Masters 2022

A Little Something Sweet from Chocolatier Annaluna Karkar

Stella’s is named for my late, great and amazing Aunt Stella who was a force of nature! She told the best stories, and I especially loved that after every dinner, she always needed "a little something sweet."

My love of all things sweet began at a very early age. As a child, I would visit my Oma in Germany during the summer months. My time was spent “helping” to make beautiful tortes and pastries, and eating all the sweet treats I could fit in my little flour-covered hands.

I can still picture my young self boarding the plane home–a backpack nearly tipping me over, stuffed with "a little something sweet" to last until my next visit.

Annaluna Karkar with Stéphane Tréand, MOF

Following my passion for making pastry and chocolate, I was lucky enough to study pastry and chocolate at The Pastry School with Chef Stéphane Tréand, MOF.

During this time, I developed an absolute love of making all things chocolate, and was fortunate enough to continue training with and working for my mentors, Chefs Stéphane and Chihiro Tréand.

I became completely immersed and obsessed! Life revolved around early mornings, late nights and countless hours spent learning and practicing the proper techniques of how to temper, pipe, dip, enrobe, fill, empty, mold, un-mold, spray, and sometimes even “couvrir la misère”–all in the name chocolate!