Our Products
Otherworldly Sweets emerged from a need to be different. We challenge ourselves to create unique sensory experiences that can't be replicated.
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Each product utilizes a set of unique ingredients inspired by flavors from around the globe.
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This is what we do, who we are.
Otherworldly Founder,
Jesse Koones
Head Chef and CEO Jesse Koones grew up in Southern Connecticut and has always had a strong inclination for fresh, high quality food. He had the privilege of studying pastry arts at the Culinary Institute of America in Hyde Park, NY and while still in school he completed an externship at Dominique Ansel's Bakery in Soho, Manhattan.
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Upon graduation, Jesse was eager to work in fine dining restaurants in New York City. This is where he found his love for making bonbons, producing highly sought after Indian-inspired bonbon boxes at Junoon on 24th Street in Manhattan. Jesse is known for his relentless pursuit of excellence, personally and professionally; while still working in fine dining he apprenticed at various chocolate shops around the city.
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Jesse then moved up to Beacon, NY to work for Hakan Martensson at his chocolate shop, Håkan Chocolatier. After some time Jesse decided that it was finally time to start his own chocolate business.
And thus, Otherworldly Sweets was born.