Kenyak

Kenyak Chocolates is owned by Chris Greentree. He is an Australian pastry chef going after my dream. Something that he can create and craft with love, and pass on to you to share.

He's been involved with Chocolate in one way or another for over eight years. It was something he fell into when a career in Classical Percussion seemed a little too loud. He began his career in fine dining to begin with, and will be forever grateful for hisstart at The Cottage in Scone, and Restaurant Orana; and the love given to me by the Hospitality Community.

Covid came and MO Chocolate was born. He began making and selling chocolates from his living room, and cooking pasta to pay the rent. The worst of Covid passed and the world began to open up. He realised that he didn’t have the business skills to take MO into a store or to scale up. So he went looking for skills. Moving interstate to pursue production management roles at Lune Croissanterie and more recently Coal River Farm here in Tasmania to fill in the missing pieces.

Along the way he settled in Hobart, where life is special; and took up work at Pigeon Whole Bakers. At some point, he realised that he’d find the other pieces of the puzzle in the community around him when he needed them.

And Kenyak

Our flavours are inspired by the best moments of your childhood - the ones you can still taste if you close your eyes. he thinks that’s interesting.

If you stand in a room with ten people and give them the same chocolate to try - they’ll remember at least ten different things. It’s the luxury of memory. Tapping into that idea brings me so much pleasure; it’s a unique gifting experience - yet, shared..

They intentionally work with really good chocolate. They source ours from Felchlin in Switzerland. They’ve been making it for over 100 years, so they ought to know a thing or two. I like it because it’s special. A few things set it apart for him; the fact that it is conched for a really long time - a process developed by the Swiss and not used by a lot of people, it extracts such a broad range of delicate flavours usually forgotten about. As well as the fact that it is sourced responsibly and sustainably - cocoa should be fair for all.

They also use some super unique Australian Honeys in our products. At the moment we’re working with honey from the Tarkine Wilderness Area in NW Tassie, and the diverse riverside community of Balmoral in Brisbane. Together, they tell a super interesting story about the significance of pollinators, the environment they work in, and the people that care for them. Everything is wrapped up in natural colours. Because it just makes sense.