All of BLU Boy chocolates are crafted by hand in our Bloomington, Indiana chocolate studio using no preservatives in order to bring you fresh chocolates of the highest quality.
Pastry chef and chocolatier David Fletcher spent his young-adult life in Germany, which introduced him to “Café Culture,” the tradition of afternoon coffee and dessert. This influenced his love of fine pastries and baking, and led him to New York City where he studied at the Institute of Culinary Education under pastry chef Nick Malgieri and cake designer Toba Garrett.
In February of 2003, David along with Scott Jackman, founded BLU Culinary Arts and BLU Boy Chocolate. To create the finest desserts and chocolates possible, David and Scott continued their training with German pastry chef Robert Oppeneder and Belgian chocolatier Jean-Pierre Wybauw.
In 2008, David and Scott opened their first retail location, BLU Boy Chocolate Café and Cakery in Bloomington, Indiana. This intimate dessert and chocolate boutique is the culmination of five years of creating and developing recipes for European-styled desserts and hand-crafted chocolates, ice cream, and espresso drinks made in-house from fresh, locally sourced ingredients whenever possible.
In 2020, David sold BLU Boy to Jeff and Judy Quyle. The Quyles, a local family and long time customers of BLU, purchased BLU to keep alive its tradition of high quality, delicious chocolates and desserts. David graciously worked with the Quyles to make the transition as seamless as possible.