Doc.Choc
They call me the Doc round town, though my real name is Chris Greentree. I’m an Australian pastry chef going after my dream. Something that I can create and craft with love, and pass on to you to share.
I’ve been involved with Chocolate in one way or another for over eight years. It was something I fell into when a career in Classical Percussion seemed a little too loud. I began my career in fine dining to begin with, and will be forever grateful for my start 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. I began making and selling chocolates from my living room, and cooking pasta to pay the rent. The worst of Covid passed and the world began to open up. I realised that I didn’t have the business skils to take MO into a store or to scale up. So I 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 I settled in Hobart, where life is special; and took up work at Pigeon Whole Bakers. At some point, I realised that I’d find the other pieces of the puzzle in the community around me when I needed them.
Come along with me and we might just build this Australian Chocolate House.
And Kenyak
Our flavours are inspired by the best moments of your childhood - the ones you can still taste if you close your eyes. I think 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..
We intentionally work with really good chocolate. We 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 me; 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.
We 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.
Things to Know
1.
Our Chocolate boxes are available in 11 or 23 pieces. Each box contains a mix of flavours in pairs, with one special treat for savouring. Or fighting over. Whichever comes first.
2.
We dispatch all orders on Monday through Wednesday.
We include icepacks in all shipped orders when the weather is warm to keep everything cool as a cucumber.
3.
Our treats are handmade wth short best befores. Eat them, don’t hoard them!
4.
If you miraculously don’t eat them all at once, keep them in the kitchen cupboard. Just not the spice one. If it get’s hot, put the whole box in the fridge. Crazy, we know. Leave it on the bench for an hour before diving back in.
5.
We don’t refund empty boxes of chocolates.
If you have a quality concern about your order, please get in touch with us before you eat it all.
6.
We wrap your goodies up tight like a newborn; once they leave us, they’re out of our control. Kenyak is not responsible for damage or delays incurred during transit, or by third party couriers.
7.
Rumours of a fan club with some rather wild special privileges are true.
If you have to ask, chances are you haven’t delighted in enough treats from us yet. We’ll let you know when you have.
8.
We don’t have a store, but occasionally pop our heads up to offer tasty treats. Follow our instagram to stay in the loop.