Update, October 12: This story was updated after Seven Days talked with J. 'We're sick about it,' Goldsmith said, referring to the removal of equipment from the premises and abrupt closure of the business. Goldsmith said he's offered to help the Tooheys 'in any way we can' to remain a tenant. He described Bijou Chocolate as a 'subtenant' and said the business is a 'great addition' to Vermont Artisan Village, the project he is developing in Shelburne that focuses on food and beverage companies. Graham Goldsmith, a Burlington-based architect and developer, is the owner of the property. In combination with an 'unresolved dispute with the landlord,' Blood wrote, 'we didn't have any options but to close the doors.' Breakfast (available until 11am) Vermont Sausage Breakfast Sandwich Bacon Breakfast Sandwich Veggie Sausage Breakfast Sandwich Breakfast Burrito Granola.

Steve Blood, managing member of Bijou Fine Chocolate LLC, said by email that he has been working with the business for about a year to get it on 'sound financial footing.' He added, 'Unfortunately, we were unable to get there.' 'We had no idea of the breadth of our reach into the community. 'The interesting piece for us is, we just had a tremendous outpouring from the community,' Toohey said. He added that 'random customers' and customers who are 'dear and sweet to us' have been calling to express support. Bijou had one of its busiest days ever on September 30, said Toohey. The retail space was added in March 2015. Toohey and his family opened Bijou, which specialized in truffles, at the Shelburne site in April 2014. 'We were T-boned by a freight train, but the train didn't have anything to do with us,' Toohey said.

He estimates that $65,000 in equipment was removed from the premises, including an Italian-made machine that melts and tempers chocolate, which he valued at about $30,000. Toohey, who makes truffles and other confections, said Bijou was caught in a dispute between the business' landlord and its owner/investor. 'There was nothing left but white walls and wood floors.' Curd is ladled by hand, allowed to coagulate overnight, and slowly drains in cheese cloth. vermont bijou chevre beemster xo gouda fig jam truffle honey red pepper agrodolce apples toffee pecans pita chips beerstard soppressata prosciutto24.95 ING CORNER JUMBO WINGS 10 each15.95 20 each28.95 BONELESS WINGS ½ pound12.95 1 pound21.95 FLAVORS buffalo sweet heat bbq sesame soy ghost chile SAUCES sriracha aioli blue. 'We showed up Monday morning to work and found the entire place had been completely emptied and gutted,' said Toohey, who operated the business with his wife and two grown children. The 'jewel' of Vermont, the Bijou is a classic French Crottin made that gives the local goat's milk the royal treatment. Bijou Fine Chocolate closed abruptly last week after the confectionery business, which had production and retail space at 120 Graham Way in Shelburne, was cleared of its equipment and furnishings, according to chocolatier Kevin Toohey.

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