OUR STORY

HOW IT ALL BEGAN

It doesn't feel like it was that long ago that I walked onto our porch and asked Bryan, "Hey, what's up? What are you doing with a bowl of nibs and a hair dryer?" Winnowing the husks away, he explained. We were making our own chocolate in a lentil grinder from India in a small guest cottage in Woodstock, New York. We had settled in following an extended honeymoon road-tripping across U.S. National Parks and exploring Samoa and New Zealand.

Bryan attributes his interest in the field of baking and pastry to his grandmother, an outstanding baker. During visits to her farm in upstate New York, Bryan learned how to pick perfectly ripe ingredients and transform them into pies, cakes, jams and jellies.

At the age of 16, Bryan began an in depth study through a high school mentor program where he became an apprentice at the renowned Bear Café in Woodstock, New York. Within the first week of working beside Executive Pastry Chef Heather Haviland, Bryan confirmed his love for pastry. After showing commitment to the craft and dedication to the restaurant, Bryan was offered a permanent position as an assistant to the baker and Pastry Chef. At age 18, after graduating high school, he took over that role.

Five years later, Bryan decided to continue with a formal education at the Culinary Institute of America in Hyde Park, New York. He completed his externship at Jacques Torres Chocolates in NYC. However, it wasn't until Bryan made a tiny batch of chocolate from bean to bar with Chef Peter Greweling that an interest in the history and science of chocolate and confectionery was sparked. Since, Bryan has educated himself on the science, technique, and craft of chocolate.

In 2013, Bryan was named Top 10 Chocolatiers in North America by Dessert Professional Magazine. He and his team continue to be recognized with a multitude of awards including Good Food Awards, Academy of Chocolate Awards, and International Chocolate Awards.