Mom Next Door - Ginger Hahn

Meet Ginger Hahn

Growing up in Apple Hill, Ginger Hahn, owner of Ginger Elizabeth Chocolates, a boutique chocolate shop in midtown, always dreamed of being a chef.  After moving around the country and studying in Europe she settled back in her home-turf of Sacramento to work her pastry magic and start a family.  She, and husband Tom, a Michelin-rated chef, are raising two boys Connor (2) and Charles (7 months).

Named one of the top 10 chocolatiers in North America by Dessert Professional magazine, Ginger has competed on TLC’s “Chocolate Wars” and has studied with master pastry chefs Jacques Torres and Daniel Budd.

Ginger says she never gets tired of chocolate—except when she’s pregnant and plagued with morning sickness! She eats a little chocolate every day, while tasting her exquisite creations, but never large amounts.  She says, “I can’t imagine ever being sick of chocolate—it’s a beautiful food.”

Where can you be found when not creating culinary works of art?

Our backyard is pretty big and has a nice garden.  When my husband Tom cooks us dinner, and we are all in the backyard—then I’m good!

What do you find romantic?

I think chocolate is a very romantic food, especially when melted—it’s so silky!  I don’t actually like to pair it with wine, I like to eat it alone, and then have coffee.  Napa and San Francisco—for the restaurants—are romantic too.

Where do you like to dine in Sacramento?

With the kids we go to One Speed Pizza, Kru and Hot Italian.  For date night, we like Ella and Hawks.

What type of parent are you?

We are pretty strict with schedules.  I think with boys, they try to test you, so you also have to be patient.  Right now I have a baby and we are on day three of potty training—it’s day to day.

Who do you admire?

My mom.  She raised four girls and is very patient with children.  I always try to pick up her techniques.

Is chocolate a science?

Yes, it’s very scientific—you have to understand the way the molecules breakdown.  It’s very precise, but the machines are really old-school engineering.  I am enamored with the simplicity of it—the way a few simple ingredients (butter, sugar, eggs) can be combined in so many ways.

Did you always want to be a chocolatier?

I remember being about five and pretending to be Julia Child, putting on cooking shows.  I always knew I wanted to be a chef and one day own a restaurant.  Pastry came later—I never thought of myself as an artist—my sisters were all artists, but I guess I am creative!

-Edited by Lisa Thibodeau