At the tiny, deli counter-style Monk Bar Chocolatiers, a diet-threatening array of treats is on display.

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Typical Jim Donald stories involve him getting behind a deli counter for a day or working a third shift in a warehouse to buck up his employees.

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Up front is a sprawling deli counter of meats and cheeses, freshly baked bread, and imported oils and vinegars, as well as a small bar that houses orange juice and coffee machines along with the hard stuff.

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