Gorant Chocolatier will pursue strategic growth in 2026 with additional retail locations, a return to the Columbiana area with a spring pop-up and wholesale distribution of both chocolates and beverages through a partnership with a local distribution and sales company, its owners say. 

The past year represented exponential growth for the brand, which returned to local ownership in 2023 under Dr. Nino Rubino and Bergen Giordani. 

“Production of Gorant’s beloved chocolates has remained local in the Mahoning Valley, with Boardman housing both the production facility and flagship retail store, reinforcing Gorant’s investment in the community while supporting continued growth,” Giordani says. 

Gorant opened two retail locations, one seasonal pop-up and an experiential Dessert Bar. The permanent retail location in New Castle, Pa., and the Columbiana pop-up opened simultaneously just before Valentine’s Day, expanding access to Gorant favorites during a key sales period, she says. 

Over the past year, Gorant significantly grew its production capacity to support the expanded retail footprint, increasing the overall workforce by more than 300%, Rubino says. These efforts were part of the expansion at the flagship location, providing a larger production space while increasing efficiency with updated equipment, he says. The focus was on reintroducing classic products and flavors while developing new offerings, honoring the brand’s 76-year legacy while ensuring it remains relevant with changing industry trends. 

After Easter, preparation began to open the Dessert Bar at Gorant in May. The bar’s rotating seasonal menu features craft cocktails, including several chocolate-inspired sips, and desserts. 

Rubino and Giordani, along with their management team, say they are committed to maintaining the quality standards for which the brand became known. 

“Maintaining a corporate and manufacturing presence in the Valley is paramount and the team is dedicated to expanding the local workforce and engaging with the community through partnerships with nonprofits,” Giordani says.

Pictured at top: Coconut eggs are hand-formed before they travel down the chocolate enrober at the expanded production space at Gorant Chocolatier.