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Four years ago, Melissa Berry, a local naturopathic doctor, began gifting her mother homemade truffles. Because her mother has certain dietary restrictions, those confections were vegan and gluten-free. Her mother liked them and told her friends; those friends told their friends. By 2008, just six months after Berry incorporated her venture as a home kitchen confectionary, her Meyer lemon explosion truffle took home first prize at the Northwest Chocolate Festival. You can still order her truffles online, but she's since opened a brick-and-mortar/factory shop in the northeast. There, the sweet-toothed can see how her truffles are made, and they can choose from a selection of up to a dozen truffle varieties to take home, along with chocolate-covered pretzels and jars of caramel sauce. Of course, everything in the shop remains vegan and gluten-free. But the best part may be Berry's mission behind Missionary Chocolates: The company's profits go toward building an in-patient, holistically oriented hospital. -Chad Walsh