Pavonia Confections is the culmination of many things besides great passion for chocolate and art. It also has much to do with timing, varying careers choices, and going back to school (again and again).

I majored in English at Rutgers University and began work at Columbia Records following graduation - my dream. As it turned out, the atmosphere wasn't for me. But being impressed by the goodies I brought in occasionally for birthdays and such, my coworkers convinced me to try culinary school.

After a year in culinary school, I moved to Philadelphia and came upon a job at Classic Cake with executive pastry chef Robert Bennett. Chef Bennett is the former pastry chef of Mobil Travel Guide four-star rated Le Bec Fin, and current Cacao Barry chocolate ambassador. I apprenticed with Chef Bennett and learned his chocolate artistry.

After apprenticing with Chef Bennett, I fell into a job as a food technologist at a flavor house. After five years in the industry, I am now a food scientist at a flavor and specialty ingredient manufacturer specializing in confectionery science.

The journey has ended (thus far) with Pavonia Confections. I hope to share the experience of artisanal gourmet chocolates with you.

I use Cacao Barry couverture chocolate exclusively, and local ingredients whenever possible. I love the flavor of vanilla beans from the Madagascan region/Réunion Island.