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Gourmet confections that will tempt your senses. Give in to the temptation.

We offer the smoothest Belgian chocolates, the most luscious caramels, eye popping desserts and so much more.

Our Bestsellers

Discover over 50 varieties of handmade chocolate and candy treats, including decadent truffles, caramels and more

Our Team

Meet the people that work tirelessly to bring your wildest confectionary dreams to life with unique passion and skill

Nicole

Chocolate Consultant

“Working at The Frenchman’s Corner lets me have wonderful interactions with customers while helping them find delicious treats for themselves, their family, and friends. “

Mary Alice

Senior Chocolate Consultant

“Love working at the Frenchman’s Corner and seeing how happy our customers are when they buy our chocolates and other goodies!”

Edward Hanlin

boutique owner

Fine food and sweets have always been of special interest to Edward. So, when the opportunity to take over The Frenchman’s Corner, it seemed like a perfect opportunity to join the retail community in Culpeper.

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FOR ANY OCCASION

Presents with a Touch of Luxury

Explore our range of gift boxes for any occasion when you need to send someone out of the area that “special little something.”

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Frenchman’s Corner Gift Baskets

We will have three set price baskets:  Small for $30.00, Medium for $60.00 and Large for $95.00.  They are available for pick up in our store.

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Toffee Season

At The Frenchman’s Corner, we are always looking for the best chocolates and other confections that are available.  We believe we have found one of the best small batch toffees available and are very proud to be able to offer this to our patrons.  Our toffee comes from the beautiful state of Utah and is wonderfully buttery and melts in your mouth.  It is not too sticky or too hard.  We typically carry four different flavors.

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Southern Pralines, Not Pralinés

Praline may have originally been inspired in France by the cook of Marshal du Plessis-Praslin (1598–1675), with the word praline deriving from the name Praslin.  Early pralines used whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts.