From a Simple Suggestion to a Whidbey Island Tradition
Every great adventure begins with a single moment.
For Sweet Mona's Chocolates, that moment came in 2002 when my son, Phillip, suggested I make handmade truffles for the Langley Village Bakery where he worked. At the time, neither of us could have imagined that one simple conversation would change the course of my life.
I delivered my first batch of truffles to the bakery, and before long I found myself renting kitchen space, designing my first logo, obtaining business licenses, and building a small wholesale business under the name Island Angel Chocolates. My chocolates began appearing in local shops, and then came my first Bayview Holiday Market.
That first market changed everything. The customers were warm and welcoming, the sales exceeded anything I expected, and I discovered something that surprised me—I loved sharing chocolate with people. Watching someone smile after tasting one of my chocolates for the first time was incredibly rewarding. I left that weekend knowing I had found something special.
As the business grew, so did the challenges. My wholesale customers loved my truffles, but I soon realized they didn't have the shelf life needed for a growing wholesale business. Rather than accepting that limitation, I chose to invest in myself by enrolling in Ecole Chocolat. There, I gained a deeper understanding of chocolate science, production techniques, shelf-life management, and product development. That education transformed me from a talented home chocolatier into a professionally trained chocolatier and gave me the confidence to dream even bigger.
On February 17, 2006, I opened my first retail store at 138 Second Street in Langley under the name 1 Angel Place Chocolate Bar.
I'll admit there was a little strategy behind the name. I hoped being called "1 Angel Place" would put me first in the phone book. The joke was on me—they listed the business under the "O's" instead! Fortunately, customers remembered the chocolates much better than the phone book listing.
Six months later, we added espresso, transforming the chocolate shop into a place where people could gather over handcrafted chocolates and great coffee. In June 2009, we added gelato, giving visitors one more reason to make Sweet Mona's part of their Whidbey Island tradition.
Then the Great Recession arrived.
Like so many small businesses, we suddenly faced an uncertain future. Fortunately, another trend was just beginning—the salted caramel craze. We embraced the opportunity, expanded our caramel offerings, and began selling on Amazon. Those online sales became an important source of revenue and helped carry us through some very difficult months.
Always looking for ways to grow, I welcomed a woman who approached me in 2010 looking for an internship. She brought restaurant and baking experience, and together we transformed the shop into much more than a chocolate store. Before long we were serving breakfast, making crepes, waffles, and a variety of café offerings.
It was exciting, exhausting, and, if I'm being honest, I was learning as I went.
By the fall of 2010, I realized I had taken the business in too many directions. Instead of strengthening it, I had stretched it too thin. One of the hardest decisions I've ever made was to simplify, refocus, and return to what I loved most—making exceptional chocolates. I ended the breakfast program and made the difficult decision to lay off my staff.
At the same time, I knew something else needed to change.
The name no longer reflected who we had become.
So I turned to the people who had supported us from the beginning—our community.
I posted a simple question on Facebook:
"If you could rename my chocolate shop, what would you call it?"
One of my fellow downtown Langley business owners suggested Sweet Mona's.
The moment I heard the name, it simply felt right. It captured everything I wanted the business to become—warm, personal, welcoming, and memorable. It reflected not only who I was, but also the experience I hoped every customer would have when they walked through our doors.
In November 2010, Sweet Mona's Chocolates was born.
Looking back, I smile at the fact that two of the biggest turning points in my business began with someone else's idea—Phillip's suggestion to make truffles and a friend's suggestion for the name that customers know today. Sometimes the sweetest ideas really do come from the people around us.
The years that followed brought exciting new opportunities. In early 2014, I purchased the building at 221 Second Street in downtown Langley. We moved across the street into our new home that June and have continued investing in and improving it ever since. Every improvement has helped us better serve our customers while creating more room for production, creativity, and new ideas.
Later, I also purchased the neighboring building. While it doesn't house Sweet Mona's, it is home to other local businesses and an apartment, allowing me to continue investing in the vitality of downtown Langley and the community that has supported us from the very beginning.
In November 2015, another unexpected conversation changed the course of our business. My son, Mathew, helped open the door to an incredible opportunity with Seattle Chocolates. What began as a chance meeting eventually grew into a partnership producing caramels for their jcoco brand. Around the same time, my husband, Tony, helped strengthen that relationship through his own connection. Today, I'm especially proud that Sweet Mona's branded caramels are available through Seattle Chocolates, including at Seattle-Tacoma International Airport and their flagship store.
Then came another challenge none of us expected.
When COVID-19 changed the way businesses operated, Sweet Mona's was considered an essential business, allowing us to remain open. But "open" looked very different than before. We offered chocolate by appointment, introduced curbside pickup, and quickly updated our website so customers could order online and pick up their purchases at the door.
Like many businesses, we temporarily laid off some of our staff, but we brought them back as soon as we could.
Rather than standing still, we kept moving forward. During the quieter months, we repainted the shop, refreshed our space, and completed projects that had long been on our wish list. I also committed to weathering the storm without taking on debt. I applied for every grant available to small businesses, and thanks to those programs—and the incredible loyalty of our customers—we came through the pandemic stronger than ever.
That experience reinforced something I had learned years earlier: challenges don't define a business—how you respond to them does.
I've never believed that learning should stop. In 2023, I earned my Associate Degree in Business, proving to myself that there's always something new to learn. That same year, we refreshed our logo and introduced our first full-color packaging, giving Sweet Mona's a fresh new look while honoring our handcrafted roots.
In 2024, we expanded our product line with freeze-dried candies, giving customers even more ways to enjoy a little sweetness.
In 2025, we joined Faire, opening Sweet Mona's to wholesale customers across the country. That same year, our handcrafted chocolates were selected for the Delicious Foods Delivered Advent Calendar, introducing our chocolates to even more people nationwide.
Looking back, I realize Sweet Mona's has never been a one-person journey.
Phillip gave me the courage to begin.
Mathew helped create one of our biggest business opportunities.
Every time my son, Paul, comes to visit, he somehow ends up with a toolbox in his hand. Whether he's repairing equipment, fixing something that's broken, or tackling another project around the shop, he's always willing to help.
And through it all, my husband, Tony, has been my biggest supporter, encouraging me through every challenge and celebrating every success.
Today, more than two decades later, I still believe chocolate has a remarkable way of bringing people together.
Whether someone is celebrating a birthday, an anniversary, a wedding, a holiday, or simply enjoying a quiet afternoon with a cup of coffee, it's an honor to know that Sweet Mona's can be a small part of those moments.
Together with our talented team, we're always exploring new flavors, refining time-honored recipes, and perfecting every detail to ensure each piece is as beautiful as it is delicious. From classic favorites to innovative creations, our commitment to quality, creativity, and genuine hospitality continues to guide everything we do.
When I look back on this journey, I don't think first about the buildings, the milestones, or even the chocolate. I think about the people—the family who believed in me, the employees who shared the vision, the customers who supported us through every season, and the community that embraced Sweet Mona's from the very beginning.
Every piece of chocolate we make still carries the same care and passion that went into those very first truffles back in 2002. Whether you're visiting us for the first time or you've been part of our journey for years, we're grateful you've chosen to share a little sweetness with us.
From our family to yours, thank you for being part of the Sweet Mona's story.
We can't wait to welcome you into the next chapter.
— Mona Newbauer
Founder & Chocolatier
Sweet Mona's Chocolates
"We sweeten the world from beautiful Whidbey Island."