Every now and then, a chocolate bar lands that feels a little bigger than the sum of its parts.

Our Gingerbread Chocolate Bar is one of those.

It started with a daydream…. snow falling in Eastern Europe, markets lit with fairy lights, and the kind of gingerbread that you eat slowly with gloved fingers and rosy cheeks. But like most good stories at Kenyak, this one leads back to Hobart.

Scroll on down to read all about it. 👇

Returning November 2025.

The Pigeon Whole Bakers Gingerbread Chocolate Bar: A Hobart Favourite Goes National

Kenyak chocolate bar being snapped in half.

A Bar with a Backstory

A few months before Kenyak began, I booked out the entire month of December to chase festive nostalgia. I planned to travel from South to North through Eastern Europe — hot chocolates, snowflakes, and all. It was going to be a proper break, or maybe a distraction from the bigger truth I was trying not to look at: that it was time to make this chocolate thing real.

Eventually, the daydream cracked open into something better. I moved jobs — from chocolate to baking — and joined the team at Pigeon Whole Bakers. A few weeks in, I spotted a label in their dry store: Lebkuchengewüerz. German gingerbread spice. The rest is history (or at least, chocolate goodness.)

The Bar Itself

Back for round two after selling out last Christmas, the Pigeon Whole Gingerbread Bar brings together PWB’s superb housemade gingerbread and our moreish caramelised white chocolate. Think cookies and cream, but festive, grown-up, and proudly handmade in Tasmania.

We like to think of it as moreishly European — like trying to savour your last Pfeffernüsse while listening to carols in the snow at the Bremen Christmas Markets. (No, really.)

It’s sweet, spiced, and buttery. But it also carries that soft glow of memory. The kind of flavour that reminds people of something — even if they’re not quite sure what.

Built for Boutique Shelves

This bar wasn’t made for supermarket shelves or mass-produced hampers. It was made for beautiful spaces, with thoughtful curation — and the kind of staff who remember names. It’s a conversation starter. A staff pick. A till-side delight that turns browsers into buyers.

If your store’s the kind of place where people come for something a little special, something heartfelt — this one’s for you.

Crafted in Hobart with Jay and the brilliant crew at Pigeon Whole, this is a Christmas bar with real soul.

And, maybe, a little snow globe magic.

Closeup of Kenyak's chocolate bar packing: dark gold foil hand wrapped beside a dark, textural coffee paper from Japan.

  • We like using (really, really delicious) Swiss Chocolate from Felchlin to craft our chocolates. They’ve been making it for over 100 years, so we suspect they’ve learnt a thing or two.

  • Yes, everyone of our Chocolates is handmade in Hobart. Careful hands, and curious minds.

  • Our chocolates are designed to make people feel something. To make your most special food memories accessible on the everyday, or, at least everyday while this bar lasts throughout Christmas!