My name is Geri, and I'm the owner of Open Book Chocolates. Recently, we were invited to become vendors at BookCon in New York City (April 2026). Even though the expense will be a stretch for my small business, I think being at BookCon is an important opportunity we just can't miss.

Open Book Chocolates is a small, Maryland-based, women-owned business specializing in handmade, bean-to-bar, fair trade, craft chocolate bars with literary-inspired flavors.

"BookCon is a two-day event where storytelling and pop culture collide." BookCon (Saturday, April 18th and Sunday April 19th, 2026 at the Javits Center in New York City) will be returning from a 5-year hiatus due to the pandemic. I've heard they've already sold out of 30,000 tickets. The event includes book signings, evening events, bookish craft workshops and DIY studios, programming, and special guests.

MORE ABOUT OPEN BOOK CHOCOLATES

Open Book Chocolates is a marriage between two passions: literature and chocolate. Food can be a powerful instrument in storytelling, from the bilberries Jane Eyre gathers on the heath to the ever-present tea shared by Holmes and Watson. Our signature flavors embody the stories, characters, and themes of our favorite classics.

• Handmade
• Bean-to-Bar
• Made in the USA
• Fair Trade = Fair Wages for Cacao Farmers
• Without Child Labor
• Eco-Friendly
• Gluten Free
• Soy Free
• Organic
• Small Batch
• Less Sugar
• Vegan Friendly = Our Dark Chocolate is Dairy Free
• Safe for Those with Allergies = We Use Dedicated Equipment for Flavors with Nuts

Open Book Chocolates is a collaboration with River-Sea Chocolates of Reston and Chantilly, Virginia. They are a bean-to-bar chocolate maker who uses organic and ethically sourced ingredients.

"River-Sea Chocolates, born from the synergy between cacao, the lush rainforests that nurture it, and the winding waterways that sustain it. We take pride in crafting the most exquisite single-origin artisanal chocolate creations that are not only rich in flavor but also packed with nutrition. Our commitment to stewardship remains unwavering as we directly import cacao and utilize wind-powered cargo ships, minimizing our carbon footprint and ensuring traceability in every delectable piece of chocolate we create. Love is at the core of our endeavors, guiding our interactions with customers, our contributions to communities, and our dedication to protecting the planet."

Quote from the article "My Climate Job: Krissee D'Aguiar, Bean-to-Bar Chocolate Maker" on Moms Clean Air Force (momscleanairforce.org):

"Krissee makes all her chocolate from cacao beans, unlike most chocolate makers in the U.S., who buy it pre-made and melt it down to form delicious candies, truffles, and chocolate-covered things. Making chocolate from beans is far more difficult?a long process that involves fermenting, drying, roasting, and grinding the cacao seeds, then adding in sugar, and tempering to make it snap. But it?s well worth the effort. Doing things this way is less energy intensive, eliminates the need for refrigerated container ships, and makes for some super yummy chocolate."

We're incredibly proud to work with River-Sea Chocolates to create these truly unique and exceptional chocolate bars.

OUR CHOCOLATE BAR FLAVORS

• ALICE IN WONDERLAND: Candied Rose Petals in Milk Chocolate.
• DOCTOR WATSON: Earl Grey Tea and Honey in Milk Chocolate.
• JANE EYRE: Bilberries in Milk Chocolate.
• PRIDE AND PREJUDICE: Blackcurrant and Cinnamon in Dark Chocolate.
• LES MISERABLES: White Cherry in Dark Chocolate.
• TREASURE ISLAND: Rum and Coconut in Dark Chocolate.
• THE RAVEN: Violet in Dark Chocolate with Milk.
• A LITTLE PRINCESS: Masala Chai in Milk Chocolate.
• THE GREAT GATSBY: Mint Julep in Dark Chocolate.
• THE CALL OF CTHULHU: Nori Seaweed, Ginger Spice, and Candied Ginger in Dark Chocolate.
• THE PICTURE OF DORIAN GRAY: Strawberries and Juniper Berries in Dark Chocolate.
• THE COUNT OF MONTE CRISTO: Porcini Mushrooms and Peach in Dark Chocolate.
• ONE THOUSAND AND ONE NIGHTS: Pistachios and Apricot in Goat's Milk Chocolate.
• FRANKENSTEIN: Raspberries and Icelandic Lava Salt in Dark Chocolate with Milk.
• THE MALTESE FALCON: Brandy and Coffee in Dark Chocolate.
• SEASONAL -- A CHRISTMAS CAROL: Hazelnuts, Pear, and Nutmeg in Dark Chocolate.
• SEASONAL -- JOLABOKAFLOD (ICELANDIC YULE BOOK FLOOD): Candied Orange, Cinnamon, and Clove in Dark Chocolate.

OUR BOOKCON BUDGET

• BookCon Booth Fee = $1,500.
• Shipping Our Wares and Supplies to the Javits Center = $200 to $900.
• BookCon Advertising = $250 to $600.
• Printing (Menus, Business Cards, etc.) = $700 to $2,300.
• Hotel = $800 to $1,109.
• Travel = $300 to $900.
• Other Expenses (Displays, Supplies, etc.) = $500 to $2,000.

TOTAL BUDGET = Approximately between $4,250 to $9,309.

We truly appreciate your support!