By Pastry Chef Norman Love
I've lived in Ft. Myers for many years; my job with Ritz-Carlton brought me to the area from California. We raised our kids here and it became home. I've stayed for the beautiful weather, beaches and good quality of life to raise a family, but also because this is where I started my business.
Working with Chocolate
To me, pastry is profession and chocolate is a passion. I always felt, no matter where I’ve worked, that chocolate was the best received dessert. I appreciate the artistry, décor and flavors. Working with chocolate inspires me because it is an ingredient that is universally loved and has the ability to create and express art. I can express my creative side through the medium in so many different aspects: from sculpture to an elegant enhancement to a dessert confection to a subtle, but delicious piece of chocolate.
At Norman Love Confections (NLC), we use hand-made fresh ingredients to create artistically expressed confections. I favor artistic expression because chocolate is such an expressive medium and I think of my chocolates as edible art. The design element is always top of mind when we are creating a new line or product.
Make sure you try our S'more Love. It will bring you back to your childhood sitting around the campfire on a warm summer evening.
NORMAN LOVE BOUTIQUES
Fort Myers Chocolate Salon | 11380 Lindbergh Boulevard, Fort Myers, FL 33913 | T: 239.561.7215
Naples Chocolate Salon | 3747 Tamiami Trail North, Naples, FL 34103 | T: 239.687.7215
Artisan Gelato by Norman Love | 11300 Lindbergh Boulevard, Suite 112, Fort Myers FL 33913 | T: 239.288.4333
Chef's Naples & Fort Myers Restaurant Guides
Fabrizio Aielli is an award-winning chef who we're lucky to have here in Southwest Florida. His Naples restaurant wins many awards and is a beautiful place to dine. They have a fantastic oyster bar where you can sample oysters from all over North America (British Columbia, Connecticut, Maine, Florida) really whatever your favorite is, they should have it.
1186 3rd Street South, Naples, FL 34102
T: 239.434.7258 | seasaltnaples.com
Dusk at the Ritz-Carlton Naples
I enjoy all the restaurants at the Ritz Carlton in Naples. It's a fantastic hotel and an ideal place for a quick getaway from Fort Myers. Their new lobby restaurant, Dusk, is serving great sushi. The Blue Sea Roll is really creative. It combines blue snapper with jalapeno and on the outside, blue crab, pistachio and wasabi -- really delicious.
280 Vanderbilt Beach Road, Naples, FL 34108
T: 239.598.3300 | www.ritzcarlton.com
Cibo is a local Fort Myers Italian restaurant that my wife, Mary, and I like to go to. If you want some good comfort food, their Polpette Alla Mama (spaghetti and meatballs) is great. It's simple, but so good!
Bridge Plaza, 12901 McGregor Blvd #16, Fort Myers, FL 33919
T: 239.454.3700 | cibofortmyers.com
Cru is a great seafood restaurant that serves so much more than seafood. I like the line-caught sea scallops and wild-caught white shrimp with saffron rice, done with citrus -- really refreshing.
Bell Tower Shops, 13499 S Cleveland Ave #241, Fort Myers, FL 33907
T: 239.466.3663 | eatcru.com
Chef Todd Johnson has several restaurants in the area and Rumrunners is a really fun place to have dinner on the water. It has a Cajun feel. I like to order the New Orleans style Little Neck Clams, which are cooked with garlic, shallots, chorizo and tomatoes, simmered in clam broth and served with a touch of red pepper, to make them spicy, hot and really delicious.
5848 Cape Harbour Drive, Cape Coral, FL 33914
T: 239.542.0200 | rumrunnersrestaurant.com
Mediterranean food that is delicious. The owner is a musician and there is rock and roll music memorabilia all over the walls. There's a stage with performances of all types of music, everything from blues to heavy metal.
16230 Summerlin Road #223, Fort Myers, FL 33908
T: 239.225.9226 | yaborestaurant.com
Pastry chef Norman Love is an artisan chocolate maker and owner of Norman Love Confections. He lives in Fort Myers, FL where he has chocolate boutiques and gelato shops. Previously, he was the corporate executive pastry chef for The Beverly Hills Hotel and Ritz-Carlton Hotels.
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