An Indigenous-owned chocolate maker working out of a Preston kitchen in Narrm. Teena, a pastry chef by trade, started it as a solo venture and now hand-makes couverture bars in playful flavour combinations, from Biscoff and salted caramel to a native range built on Australian botanicals like wattle seed. Vegan and gluten-friendly options run through the range. There's no shopfront: the bars are sold online, shipped chilled Australia-wide, and stocked through a handful of Melbourne retailers.
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