Who Is Sugar, Butter, Chocolate?
Sugar, Butter, Chocolate founded by husband and wife Daniel and Karniyati, both chefs, who met while working at the three Michelin starred restaurant Jean Georges in New York City! Our goal is to create the best versions of your childhood favorites right here in Brooklyn. We are bringing our customers sweets that are both new and bold, while creating an experience that makes you feel like a child again. Great to enjoy on your own and special enough to serve as the dessert for your next dinner party!
Chef Daniel Kleinhandler
A Brooklyn Boy, and avid Yankees fan Daniel, started in the culinary world at the age of 14 working as an unpaid intern at the city’s finest restaurants and chocolate shops growing in roles.
He then went on to get his Bachelors in Science, in baking and pastry from Johnson & Wales University, Providence. Upon returning to New York he worked again at some of the best Restaurants in the city, eventually rising to the title of Executive Pastry Chef. Daniel was Executive Pastry Chef at Bar Boulud, Aureole, db Bistro Moderne, Picholine, The Clocktower and Boulud Sud. Daniel’s food has a balance of both modern and classic techniques that creates desserts that speak to both the mind, the eye and most importantly the soul!
Chef Daniel has been featured in many publications including the NY Times, Restaurant Hospitality, Dessert Buzz and the Michelin Guide.
https://www.nytimes.com/2014/02/05/dining/cutting-straight-to-the-chase-with-dessert.html
https://guide.michelin.com/us/en/new-york-state/article/travel/chef-travel-jakarta-indonesia
https://www.restaurant-hospitality.com/chefs/daniel-kleinhandler-splitting-time-and-personalities
Chef Karniyati Kleinhandler
A transplanted New Yorker originally from Jakarta Indonesia, Karni came to the US for a degree in Imaging Science from Rochester Institute of Technology. After graduating she discovered a love for food and cooking and enrolled at the CIA where she earned degrees in both Savory and Pastry! She started out cooking french food at The Inn at Little Washington and then Jean Georges in New York City. After leaving Jean Georges she took a position at Michael Whites Altamarea Group eventually becoming the Executive Sous Chef at his Two Michelin Starred Restaurant Marea. She recently cooked at the James Beard House for their “Women of Altamarea” Dinner https://www.jamesbeard.org/events/the-women-of-altamarea