Intrigue Chocolate Co. is proud to announce our partnership with TryCaviar.com, a delivery service for local Seattle restaurants. You get same day chocolate delivery. (We know that makes sense for some of you today, being Valentine's day. *chuckle*)
We get a surprising number of Seattle addresses on our website orders. Compared to other orders we ship across the country, Seattle orders are such a short journey for the postman, takes nearly the same amount of time to arrive, and costs just a much. That seems unfair and Caviar helps to solve that.
There is a delivery fee for Caviar of around $10, but that is what you'd pay the post office anyway only they can't deliver the chocolate on the same day and often within the hour of your order like Caviar can do.
Of course you are all still encouraged to visit us at the shop in Pioneer Square. Please do come by, try the chocolate, and chat about the wonderful world of food. Happy Valentine's Day!
This may sound strange……..but I haven’t forgotten about your basil chocolate
I met you YEARS ago while wine tasting in WA. At the time I worked at the Sheraton Seattle and was easily able to convince my team to use your truffles as goodies to give to our clients on sales calls. You may or may not remember.
I am now in San Diego and work at the Omni and have once again found myself searching for anything to compare…….haven’t found anything. I was looking to send a client some of your chocolates and noticed that the shipping can take two (2) weeks so I won’t be ordering any this time but will keep you in mind for future needs.
I also wanted to tell you that TRULY your chocolates are the best things I have ever tasted and I was so excited to see how much your website, brand and packaging has grown. Congratulations on the success! You’ve got a real talent and sometimes it’s just nice to hear.
I’ve shared your site with my coworkers in the office in case they want to wow any of their clients. I hope to be ordering some chocolate from you soon!
Your biggest fan in San Diego (now)!
on February 18, 2014
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