is built on a team of enthusiastic passionate people with an undeniable love for our craft. From the very beginning we have only been driven by one thing and that is to produce the best quality products.
Our team is our family
Laurent Meric is a French born and trained Master Chocolatier and Pastry Chef. He is a member of the Academie Culinaire de France and co-owner of Melbourne.
He worked as a chef and then pastry chef at a number of Michelin starred restaurants, including La Tour d'Argent (3 Michelin stars). He also enjoyed the benefits of international training and influences working in 5-star hotels in London and aboard luxury cruise ships, and as a pastry chef at the InterContinental Sydney in preparation for and during the Sydney Olympics.
Tim Clark is an acclaimed Pastry Chef and Chocolatier and co-owner of Melbourne.
Tim has worked locally and internationally at the highest level and competed in many prestigious competitions, most notably representing Australia at the 'World Chocolate Masters' in Paris. Tim has made show-stopping cakes for the likes of Nelson Mandela, Rachel Griffiths and Buzz Aldrin. Along with working on bespoke chocolate collaborations with renowned Australian designer 'Leona Edmiston', Tourism Victoria, Etihad airways and the Australian Open of tennis.
Barry Callebaut has been our supplier of premium chocolate since 2003.
Barry Callebaut is the world's leading supplier of high-quality chocolate and cocoa products, represented by over 9,000 employees operating out of more than 30 countries, leading manufacturer of high-quality chocolate and products focused on sustainable growth within the industry along with our other key suppliers.
Barry Callebaut sustainability goals by 2025:
- Eradicate child labor from their supply chain
- Lift more than 500,000 cocoa farmers out of poverty
- Become carbon and forest positive
- Have 100% sustainable ingredients in all their products