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2 Lawson Street
Byron Bay, NSW, 2481
Australia

+61 2 6685 7974

LOVE BYRON BAY ....SPECIALISTS IN INTERNATIONAL AND LOCAL CHOCOLATE.

Love Byron Bay creperie and chocolate boutique is dedicated to sourcing, creating and sharing a quality chocolate experience from Byron Bay, Australia. We'll cultivate your understanding of cocoa, stimulate the palate with a discerning appreciation, fire the imagination with unique chocolate encounters and share the passion for this legendary food of the gods. Exceptional chocolate infused with delicious flavours, irresistible aromatic characteristics and high quality cocoa. 

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Choc Recipes, Choc Facts, Choc Travels and our regular Chocoholic-not-so-Anonymous feature. All this and more in our weekly blog.

Filtering by Category: Choc Boss

Choc Boss: Tahlia Mynott, Made With Raw Love

Alison Campbell

Made With Raw Love’s vision comes from a passion for health and mother nature. It's no coincidence that much of the inspiration and initial ideas came to Tahlia and Scott when immersed in nature whilst completing a fast to work on their health. All their flavours have been created from tonic herbs, medicinal mushrooms and superfoods that they love to use at home. It has been a very personal journey of healing for them both. We chatted with chief chocolatier and Choc Boss, Tahlia Mynott.

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What was your favourite chocolate treat as a child? 
Funnily enough we never really had chocolate growing up. There wasn't the same amazing selection of healthy
alternatives then that there is now and therefore my parents used to buy us carob.

How did you end up becoming a chocolatier?
It definitely wasn't planned. My partner (in life and business) Scott made raw, healthy chocolate on one of our first dates.
I was amazed at his creation of pairing such healing ingredients and from there we both started experimenting in the kitchen with various superfoods and tonics and shared/tested these creations with friends. It all grew quite organically. 

White, milk or dark?
Dark, definitely! 

Describe your favourite chocolate in three words....
Healthy, smooth and rich

Tell us about your most memorable chocolate experience?
It would have to be the night that Scott made raw chocolate for us while at the movies. I am pretty sure I ate half a lunch box full of his amazing creation (definitely wasn't holding back). It was the first time I had experienced chocolate of this type and it blew my mind. He had infused the chocolate with frankincense (an ingredient we now use), sweetened with honey and added pecans for texture. Mmmmm, the first experience is always the best I think haha.

Where is your favourite place to indulge your choc-habit?
Definitely on our balcony that overlooks the amazing rainforest of Mount Warning. 

Secretly solo or shared indulgence?
100% shared. Sharing is one of the best parts of what we do.

What's the most unusual chocolate you've ever tasted?
Recently we had a beautiful friend of ours send us some chocolate from the U.S from a company called Addictive Wellness. We absolutely love what they do, their flavours are really unique (they're a similar concept to ours).

What is the mark of an exceptional chocolatier?
Chocolate is very temperamental and challenging. I think everyone in this field is an exceptional chocolatier,
but hand made really stands out for me.

What advice would you give to someone who wants to follow in your footsteps?
Take chances, be brave, be confident and follow your dreams.

Tahlia Mynott. is chief chocolatier at Made With Raw Love.
Made With Raw Love's delicous range is available from our Love Byron Bay Boutique,
or from our online store... love-byronbay.com/chocstore.

 

Choc Boss: Lynne Seaton-Anderson, Seatonfire Chilli Chocolate

Alison Campbell

Seatonfire is the brain child of mother and son team Lynne Seaton-Anderson and Jason O’Connor. It's a small but innovative company based on a family farm in South East Queensland where they grow and hand pick chemical free premium chilli's for their chocolate range. We chatted to chief chocolatier and Choc Boss, Lynne Seaton-Anderson.

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What was your favorite chocolate treat as a child? 
A three penny bar of Cadbury's milk chocolate.

How did you end up becoming a chocolatier?
To start with it was an idea. I grew chilli and experimented and my chilli chocolate came to fruition.
I knew what I wanted to come to fruition, and just did it.

White, milk or dark?
Milk. Dark chocolate was always for adults.

Describe your favourite chocolate in three words....
Seatonfire Chilli Chocolate! Celebrating our 10 year anniversary this year.

Tell us about your most memorable chocolate experience?
Travelling through France and Belgium visiting every chocolate shop with my son Jason.
We lost weight!

Where is your favourite place to indulge your choc-habit?
Sitting on my front verandah with friends and family with a nice glass of red.

Secretly solo or shared indulgence?
Definitely shared. I love peoples reaction especially when they are trying a new chilli flavour.

What's the most unusual chocolate you've ever tasted?
Coated crickets. Made for me for the Murphy's Creek Chilli Festival,
and available at the next Chinderah Chilli Festival.

What is the mark of an exceptional chocolatier?
Consistency and quality. Standards are imperative. And a passion for chocolate. 

What advice would you give to someone who wants to follow in your footsteps?
If you're enthusiastic and want to make something unique just do it - I did!

Lynne Seaton-Anderson is chief chocolatier at Seatonfire Chilli Chocolate.
Seatonfire's delicous range is available from our Love Byron Bay Boutique,
or from our online store... love-byronbay.com/chocstore.

Choc Boss: Maggie Quirk, Deva Cacao

Alison Campbell

Specialising in organic, artisan chocolate hand crafted in small batches and sweetened only with raw Australian honey, Deva Cacao is the darling of the Mid-North Coast, based in the creative town of Bellingen. We chatted with Choc Boss, Maggie Quirk. 

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What was your favorite chocolate treat as a child? 
Hmm, that’s a tough one… I’ve always been a huge chocolate lover and raw and organic
weren’t big back then. I remember scoffing quite a few of those milk chocolate frogs as a
kid and I also wrote to Nestle once and asked for a free Kitkat sample, haha! My favourite
was mint though, and it’s still a frontrunner for me although less ‘Mint Pattie’
and more ‘Dark Mint with Nibs’ nowadays.

How did you end up becoming a chocolatier?
Well, it was a collision of my love for quality chocolate with my entrepreneurial spirit. An opportunity came up and I knew it was for me, so I went for it. Now I make and wrap chocolate almost every day and I love it, especially the part where I get to invent new flavour combinations! I love that we use honey as a sweetener and that we are the first ‘tempered’ raw chocolate in Australia. They are two big and bold points of difference for us.

White, milk or dark?
Depends on the mood. I am a reformed milk chocolate lover
...it’s mostly dark for me now but the others will always have a place in my heart.

Describe your favourite chocolate in three words....
Smooth, balanced, quality.

Tell us about your most memorable chocolate experience?
I used to work in a fancy espresso bar in Newcastle that also sold gelato. We made this
thick, indulgent Spanish style hot chocolate that was basically milk, cream and chocolate
kept at temperature in an urn - so delicious, especially over vanilla bean gelato!

Where is your favourite place to indulge your choc-habit?
On my couch with a glass of red after the kids are in bed. So good.

Secretly solo or shared indulgence?
Solo! No sharing here, hee hee. Just kidding, we share a lot of
chocolate around but I love spending quality time alone with it.

What's the most unusual chocolate you've ever tasted?
Kakadu Plum. We made it as an experiment and it was great!

What is the mark of an exceptional chocolatier?
Attention to detail, patience, consistency, creativity and above all, quality ingredients.

What advice would you give to someone who wants to follow in your footsteps?
If you love it, go for it. The raw chocolate industry is competitive but if you can find a
point of difference and always go for quality, you’ll find a place - the world
needs more healthy chocolate!

Maggie Quirk is chief chocolatier at Deva Cacao.
Deva's delicous range is available from our Love Byron Bay Boutique,
or from our online store... love-byronbay.com/chocstore.

 

Choc Boss: Pana Barbotins, Pana Chocolate

Alison Campbell

Pana Barbounis has some chunky ambitions for his raw chocolate brand...Pana Chocolate. The 41-year-old entrepreneur is aiming for the world’s number one spot for raw chocolate...and he's well on his way to achieving that goal. Pana Chocolate is made from vegan, organic ingredients with no refined sugar and using minimal heat (raw) and it's proving a huge success around the world. Pana Barbotins is this month's Choc Boss.

What was your favorite chocolate treat as a child?
My mum would always treat the kids to something sweet after school, and although it
may not have been vegan this definitely started my love of chocolate. 

How did you end up becoming a chocolatier?
A close friend of mine asked me to try some raw chocolate a few years back now and it was in that moment I just knew it was the right journey for me. I spent six months developing Pana Chocolate, getting the balance of flavours right, the texture right and using the right ingredients. I tested it amongst friends and friends of friends until I was happy. And happy is what I’ve felt from the beginning and still now.

White, milk or dark?
Always dark.

Describe your favourite chocolate in three words....
Moreish, decadent, satisfying.

Tell us about your most memorable chocolate experience?
Meeting Joanne Harris, author of Chocolat.

Where is your favourite place to indulge your choc-habit?
At work, it’s an everyday occurrence! 

Secretly solo or shared indulgence?
Both, although if I’m indulging solo you’ll find me enjoying vegan ice-cream
smothered in chocolate, roasted nuts and fruit. 

What's the most unusual chocolate you've ever tasted?
It was one of my own creations, a lavender chocolate which reminded me of potpourri. 

What is the mark of an exceptional chocolatier?
Being thorough with your research, understanding your customer and their needs,
placing importance on creating experiences and not just making a product, 
and gaining experience in all facets of business yourself.

What advice would you give to someone who wants to follow in your footsteps?
Pana Chocolate is a business founded on a deep passion for quality ingredients, the health of your insides, and a desire to make the world a little nicer through sustainable practices. Having a strong vision for what you believe in and want to achieve is the greatest place to start.

Pana Barbotins is founder of Pana Chocolate.
Pana's delicous range is available from our Love Byron Bay Boutique,
or from our online store... love-byronbay.com/chocstore.

Choc Boss: Trudy Cockroft, Chow Cacao

Alison Campbell

Jam packed with antioxidants, magnesium and a heap of goodness, Chow Cacao is a dark delicious and nutritious chocolate handmade in Byron Bay. The Chow Cacao magic started with two tropical ingredients - carefully sourced, organic and Fair-Trade raw cacao from Peru and coconut sugar from Indonesia. We talked to co-founder Trudy Cockroft.

What was your favourite chocolate treat as a child? 
The Whittakers 25g Dark Sante Bars… The really skinny chocolate bars! My mum always put one in my lunchbox as a treat.

How did you end up becoming a chocolatier?
I’ve always had a passion for food, and in the last 5 years have been obsessed with creating my own recipes and creations. I started making chocolate about 3 years ago, and fell in love with the process and creating my own version of chocolate with a healthy twist. I was fortunate to get a part time job at the Love Byron Bay Crêperie and Chocolate boutique when I moved to Byron Bay, and my chocolate journey continued there!

White, milk or dark?
Definitely dark! I love the high cacao content. The intense flavours and variety of aromas you can experience from different origin bars really interests me. 

Describe your favourite chocolate in three words....
Smooth, Rich & Aromatic

Tell us about your most memorable chocolate experience?
I was at a cacao plantation in Indonesia about 4 years ago and I tasted for the first time the fruity, nutrient dense pulp that surrounds the beans within the cacao pod, amazing! The funny thing is I didn’t know at this point I was going to be a chocolate maker

Where is your favourite place to indulge your choc-habit?
Any place that is quiet & cozy.

Secretly solo or shared indulgence?
A self indulgence is always great.

What's the most unusual chocolate you've ever tasted?
A chocolate covered sun-dried tomato…. very interesting, a puzzle for the palate.

What is the mark of an exceptional chocolatier?
I imagine they have inquisitive minds who like to push the boundaries with the thousands of flavours found in chocolate.
I’m no exceptional chocolatier… I’m still learning everyday, but I love it.

What advice would you give to someone who wants to follow in your footsteps?
Just do it! I didn’t go to chocolating school. I taught myself and therefore I learn something new everyday. If you have the love for it then thats all you need.

Trudy Cockroft is co-founder of Chow Cacao (seen here with partner Will Heringer).
Chow Cacao's delicous range is available from our Love Byron Bay Boutique,
or from our online store... love-byronbay.com/chocstore.

Choc Boss: Thibault Fregoni, Daintree Estates

Alison Campbell

Daintree Estates is the world’s first commercially produced Australian origin chocolate made from cocoa grown
in the world famous Daintree region of Tropical Far North Queensland. Daintree Cocoa is 100% owned
and operated by Australians passionate about making the finest chocolate in the world. 

We chatted with Chief Chocolatier Thibault Fregoni. 

What was your favourite chocolate treat as a child? 
Incredibly when I was a kid you could buy chocolate cigarette packs! Very French indeed! The chocolate tasted like the paper it was wrapped in and was awful (probably compound) but it was lots of fun. It should have put me off chocolate but we also had some good quality dark 70% bars mum would buy at the supermarket to make cakes with. I remember it being wrapped in craft paper. It would look very hipster today!

How did you end up becoming a chocolatier?
I worked with a pastry chef when in Sydney 17 years ago and learned the basics of chocolate work. We worked with good quality chocolate and this was inspiring for me.   At the time very few people in Australia actually knew about chocolate and it has taken a long time for the industry to develop to where it is now. I remember Simon Johnson being the only place where you could find good imported Chocolate! (French obviously!) . I then set up Monsieur Truffe in Melbourne specializing in single origins bars and fresh truffles.

White, milk or dark?
Usually dark but I love a good milk with higher cocoa percentage like the one we produce
which has 45% cocoa in it instead of the usual 35% and I also don't mind white as
long as the fat in it is only cocoa butter. 

Describe your favourite chocolate in three words....
smooth, interesting, personality  

Tell us about your most memorable chocolate experience?
My work now involves more plantation and post harvest work than confectionery. The first day I spent on a plantation pruning cocoa trees with one of our farmers was very special indeed. And also the first ferment really blew my mind. Chocolate involves a lot of science which I am passionate about and keen to learn more about. I am very fortunate to be instrumental in all the steps of our process from plantation to plate.

Where is your favourite place to indulge your choc-habit?
Being in the tropics I am limited to where I can eat chocolate.
You certainly can't carry any on you so usually in our cool kitchen.

Secretly solo or shared indulgence?
Often solo I am afraid.

What's the most unusual chocolate you've ever tasted?
A high quality dark chocolate from a specific plantation was a revelation to me. I think it was a 62% from a Caribbean Island which was fruity, complex and long lasting. No other flavours were added but the cocoa itself.  Just like our Australian Single Origin bar, made with only two ingredients raw sugar and whole cocoa beans. I prefer a good Single Origin bar any time.

What is the mark of an exceptional chocolatier?
A good artisan master’s their instrument in order to create freely. An exceptional
chocolatier is like an artist. They need to have a strong personality and style to stand out.
I don’t consider myself as an exceptional chocolatier but I am happy to keep learning
which make my work so interesting.

What advice would you give to someone who wants to follow in your footsteps?
I haven't followed a traditional path so it would be hard for me to give any advice.
I am just following my passion. 

Thibault Regoni is Chief Chocolatier at Daintree Estates.
Daintree Estates' delicous range is available from our Love Byron Bay Boutique,
or from our online store... love-byronbay.com/chocstore.

Choc Boss: Samanta Bakker, Monsieur Truffe

Alison Campbell

The very first Monsieur Truffe opened its doors in Prahran market, Melbourne in 2006.
Back then it was just a one-man operation. These days they stock over 80 retailers from their factory and store in Lygon Street, East Brunswick. We chatted with Head of Production and Chocolatier Samanta Baaker.

What was your favorite chocolate treat as a child? 
My favourite treat was a bar of Aguila dark chocolate
(an Argentinian chocolate company founded in 1880 by Abel Saint in Buenos Aires). 

How did you end up becoming a chocolatier?
I have loved chocolate since I was little. My grandparents used to have a bakery and I always felt that the love of food runs in my veins. I signed up for Food Engineering at university when I finished high school but I ended up studying at a Cookery and Patisserie School because I wanted to be more involve with food (get my hands dirty). When I moved to Melbourne I started working at Koko Black and became fascinated with chocolate. I did two Masters in Chocolate and many other training courses to get where I am right now.

White, milk or dark?
Doesn't matter as long as it is good quality chocolate with no added nasties. 

Describe your favourite chocolate in three words….
Great texture with good balance of flavour
(ed - that's seven words, but we don't mind!)

Tell us about your most memorable chocolate experience?
I have had many memorable chocolate experiences, but one of my favourite
was tasting Oriol Balaguer yuzu chocolate when I was in Barcelona.

Where is your favourite place to indulge your choc-habit?
My favorite place to indulge my choc-habit is at work.
We have such wonderful ingredients.
The best part is working on limited editions or developing custom bars for customers. 
But you know, for me chocolate is not an indulgence, chocolate is part of my everyday.
 I don't see chocolate like an item that you consume for especial occasions.
I think is part of a healthy diet.

Secretly solo or shared indulgence?
Both

What's the most unusual chocolate you've ever tasted?
One of the most unusual was a Cacao Sampaka cheese bonbon.

What is the mark of an exceptional chocolatier?
For me it is the ability to craft pieces of chocolate with outstanding flavour and texture.

What advice would you give to someone who wants to follow in your footsteps?
People often have this romantic idea about chocolate. While having a strong affinity for chocolate will help, there are many important aspects to master. You must be able to handle pressure and seemingly endless repetition and you must have the patience of a saint.
Read as much you can about chocolate, attend a culinary school or take as many specific chocolate courses you can. Once you have a chocolate education under your belt, find an apprenticeship at a great chocolate place and follow your dream.

Samantha Bakker is Head of Production and Chocolatier at Monsieur Truffe.
Monsieur Truffe's delicous range is available from our Love Byron Bay Boutique,
or from our online store... love-byronbay.com/chocstore.

Choc Boss: Brigid Woolnough, Kokopod

Alison Campbell

Specialising in hand-crafted chocolates, cakes and sweet treats, Kokopod Chocolate is fast becoming Brisbane's leading boutique chocolate brand. We chatted with Choc Boss, Brigid Woolnough. 

 What was your favorite chocolate treat as a child? 
We weren’t allowed chocolate regularly in our household.
We were lucky to have two squares on a Friday night and if we were REALLY lucky, we were allowed a whole row!
With this said, any chocolate was good enough at the time but my most favourite flavour was Black Forest. 

How did you end up becoming a chocolatier?
Whilst on maternity leave from my Primary teaching position, my keen interest paired with time enabled the inner chocolate obsession to emerge. Further training secured my passion which led to the decision to change careers. 

White, milk or dark?
Definitely Milk. 

Describe your favourite chocolate in three words….
Caramelised. Chocolate. Macadamias.
All my favourite things put together for the perfect balance of sweetness. 

Tell us about your most memorable chocolate experience?
Being invited over to Switzerland to work with some of the world’s leading chocolatier’s was pretty unforgettable (2015).
That and the chocolate fountain at my 21st birthday….hard to pick really! 

Where is your favourite place to indulge your choc-habit?
I really like to test new ideas at the factory and taste them at each step. This is far more satisfying to me than eating the end result. It’s all about the trial and process! 

Secretly solo or shared indulgence?
Absolutely shared. There is no point having something so good and not being able to talk to someone about it and share the moment of indulgence!

What's the most unusual chocolate you've ever tasted?
Once I tried chocolate coated green and pink peppercorns in Paris which was bizarre, and bacon/parmesan cheese chocolate almonds was a strange yet delicious combo. 

What is the mark of an exceptional chocolatier?
Patience. It takes a lot of energy to be content inside your own head when focusing on making chocolate. Patience always leads to a good result.

What advice would you give to someone who wants to follow in your footsteps?
Giving something a go is easy but sticking to something is the challenge. If you’re determined enough to master an art, go for it! Personal growth makes life interesting and chocolate is the perfect mix of creativity, science and mathematical calculations.
Plus, who doesn’t want to eat chocolate for a job right?! 

Brigid Woolnough is chief chocolatier at Kokopod Artisan Chocolate.
Kokopod's delicous range is available from our Love Byron Bay Boutique,
or from our online store... love-byronbay.com/chocstore.