About Us

Interested to know more about Max? Read on...

Max Brenner is creating a new chocolate culture, a chocolate sensory immersion that encourages you to open your mind about how you connect with chocolate. With unique products and desserts and iconic presentation, we’ve become the ultimate experience for chocolate lovers around the globe.

Headquartered in New York City, Max Brenner operates more than 50 locations in six countries worldwide.

1996

Max gets his start in Israel. He opens a small retail location, eventually growing that to 10 shops. The chocolates are marketed under the belief that chocolate is not just about taste, but it is an emotional product that should be experienced through all five senses.

2000

The first Max Brenner Chocolate Bar opens in New South Wales, Australia.

2001

Max Brenner is acquired by Strauss Group, the largest food and beverage company in Israel. Strauss is active in 23 countries and has a portfolio of five companies, including Strauss Water, Strauss Coffee, and a joint venture with PepsiCo.

2002-05

Max Brenner opens locations in Israel, Singapore and the Philippines, and continues rapid growth in Australia.

2006

Max Brenner comes to the USA and opens in New York City.

2009-11

Max Brenner opens locations in Boston, Philadelphia, and Las Vegas. All follow a restaurant concept, offering both sweet and savory menu options.

2013

The first USA pure Chocolate Bar opens in Bethesda, MD.
Max Brenner signs franchise agreements with partners in Japan and Russia.
In December, two Chocolate Bars open in Tokyo to the delight of Japanese fans.
Australia marks a milestone with the opening of its 35th location.

2014

Max Brenner has an eye towards further global expansion with openings slated for New Jersey, Moscow and St. Petersburg.

Almost always, when meeting someone for the first time, I’m asked how I actually started out making chocolate. I usually tell them that when I was ten years old, I read Charlie and the Chocolate Factory, by Roald Dahl, and I swore that, one day, I would find a river of chocolate and sail in it. I also tell them about Anna, who was my first love, and who could not fall asleep without eating a piece of milk chocolate before going to bed, otherwise she would have bad dreams.

At the age of twenty, I went to live and work in the seventh arrondissement in Paris with a French chef who looked like Geppetto. He taught me how to make toffee, marzipan, and nougat. He told me stories that are only passed on from teacher to pupil.

Later I started searching for romance as a source of inspiration. I wanted to live in a small house, ride my bicycle to work, make colorful sweets in big jars, and write. I opened a chocolate workshop and was living the magic of romance.

Then I wanted to experience decadence to get a sense of real, raging inspiration – like the one described in the biographies of great writers. I designed and created a lifestyle of chocolate and dived into decadence.

I’ve been making chocolate for a long time. Almost without noticing it, I find myself telling its story. Maybe through the telling of its story, I can also tell something about myself, something about the longings, the romance – the decadence. I invite you to watch, smell, taste and feel my love story.