Mary Storey
I’m a New Jersey native who moved to Brevard in 2003. I had just remarried and my husband’s job was here in Melbourne. He has since retired.
Before becoming a chocolatier, I had a successful career in the banking industry. After leaving the bank, I attended Le Cordon Bleu College of Culinary Arts Baking and Patisserie program in Orlando, graduating with honors in 2012. I then worked in a local restaurant as a pastry chef for several years, as well as in a private club.
I was interested in working with chocolate even before pastry school. I had a small tempering machine and a book on candy making and would work in my home kitchen.
While in school, one of my favorite classes was chocolate and candy making. My interest just kept growing from there. I started attending classes at the Barry Callebaut Chocolate Academy in Chicago. Those classes showed me how much I really enjoyed working with chocolate and how artistic it can be. Each class led to more techniques and skills. After having an opportunity to work on designing custom chocolates for client at the restaurant, I knew I really wanted to focus on chocolate and other confections as well.
