Fruition Chocolate Works has set up a pop-up shop, lining the shelves with its bean-to-bar chocolate, in Leavitt & Peirce in Harvard Square.
By Ann Trieger Kurland Globe Correspondent,Updated February 24, 2026, 10:00 a.m.
The Fruition Works 43 percent Brown Butter Milk chocolate bar has won multiple awards.
Browsing the shop Leavitt & Peirce in Harvard Square feels more like exploring. Century-old display cases hold colognes, shaving brushes, hair brushes with English boar bristles, chess sets, classic board games, pipes, and tobacco. The rich scent of pipe tobacco hangs in the air, and some say it has seeped into the wood after all these years. Opened since 1883, it’s part store, part museum, and completely its own experience.
Head to the back and everything changes. Suddenly, you’re in a bright, gallery-like space with white walls and glass shelves. It’s modern and unexpected. This is where Fruition Chocolate Works has set up a pop-up shop, lining the shelves with its bean-to-bar artisan chocolate.
Based in New York’s Catskill Mountains, master chocolate maker Bryan Graham — a Culinary Institute of America graduate — founded the company. With his wife, Dahlia, they craft chocolate from organic, ethically sourced cocoa beans and have won nearly 80 awards, including the International Chocolate Awards, Academy of Chocolate, Good Food Awards, and more. Dessert Magazine named Graham one of America’s top 10 chocolatiers.
The 56 percent Spring Salted Dark Milk (made with Peruvian cocoa) has the depth of dark chocolate but melts with a creamy finish; the salt pulls out layers of flavor and a gentle honeyed sweetness. And if you like things bold, there’s a 100 percent dark bar made with beans from the Dominican Republic and Peru — no sugar, just pure intensity (bars are $12 for a 2.12-ounce).
Beyond the bars, there are also playful treats. Little rounds of Passion Fruit Dark Milk with Elderflower and Popping Candy fizz and crackle as you eat them. Salted Caramel Peanut Butter Cups — made with house-made peanut butter, a layer of caramel, and coated in buttermilk or dark chocolate — might ruin all other peanut butter cups for you.
Planned to run through at least spring, the pop-up may stick around longer. Hours are Monday through Saturday, 10 a.m. to 6 p.m., and Sunday from noon to 6 p.m. 1316 Massachusetts Ave., Cambridge, fruitionchocolateworks.com.