WORDS BY TODD KUCHEL
PHOTOGRAPHY BY SAM KROEPSCH
Chocolate, the undeniable temptation for us all; once an indulgence for the wealthy, the tasty treat derived from the cocoa bean has become one of the most popular foods in the world. These days however, while we have no trouble satisfying our cravings, few are able to sample the traditional delight of handmade chocolates.
Fortunately, one man’s retirement hobby evolved into a successful business, supplying our local community with handmade chocolates for the last thirty years.
In 1979, Bryon Pearson moved to the Barossa Valley as a consultant marketing manager for St Hallett Wines, later being employed full time as marketing manager.
From St Hallett’s, Bryon managed the Die Gallerie restaurant in Tanunda, until a special request lead to the role of PR manager at Seppeltsfield.
Nearing the end of his time at Seppeltsfield, Bryon attended a chocolate making course in Adelaide with his late wife, Lorna.
“It was pretty crude,” Bryon admits. “But it taught me the basics; how chocolate is manipulated. From there I developed my recipes and skills and got my own plant together.”
In 1989, following five years at Seppeltsfield, Bryon intended to retire, though wound up lecturing tourism subjects at Adelaide TAFE. Shortly after, Bryon grew tired of travelling each day and retired again.
“That was my second retirement,” he laughs.
By that time Bryon had developed his chocolate making skills and was giving many away. It was then that Bryon made a list of the bed and breakfasts in the area and established himself as Barossa Gourmet Confections.
“People said, oh you should open a shop, but if you open a shop you need to be there 9-5.
“I thought that if I can tie up bed and breakfasts and hotels, places like that, I can supply as a wholesaler. And that was the way I went.”
Six months later, Bryon was working sixty-two hours a week, making three to four hundred chocolates per day.
He would package in the evenings and deliver once a month to thirty-three B&B’s around Barossa, Clare and even Mt Gambier.
“When you’re working in something you’re enjoying it’s a pleasure. It’s kept me occupied. I think it’s helped keep me alive.” – Bryon Pearson
Though bed and breakfasts have been Bryon’s lifeblood, he has also showcased his creations at the Barossa Farmers Market each Saturday since 1991.
Over the year’s Bryon has catered for weddings and received numerous requests from customers. The strangest being a chocolate male’s anatomy. When asked if he accepted he chuckles,
“No, no, I took the bar on that, though I have made breasts several times.”
Bryon has also enjoyed making odd flavours, like chocolate coated cheezels, pretzels, and even chilli and wasabi flavoured chocolate.
“I still think I make the best rocky road,” Bryon admits. “That has been my big seller.”
“I’ve always been an experimenter, that’s my pleasure. Just doing this day in and day out would bore me to tears.”
Now, after thirty years of chocolate making, Bryon is retiring for a third time at ninety years of age.
He is passing the business to Chris and Noel Doecke, who are establishing a microbusiness for their daughter Rachael, who has Wolf-Hirschhorn syndrome, with the intent of ensuring a fulfilling future for her.
In purchasing the business a new kitchen has been erected at Chris and Noel’s home, in which Chris and Bryon will work with Rachael, teaching her the art of chocolate making as well as packaging and labelling of the chocolates.
This will also be done with the help of Rachael’s daily support workers.
They also hope to eventually include other young adults, living with a disability in the venture.
“You should have seen the first time she (Rachael) packed the chocolates,” Bryon recalls. “She couldn’t wipe the smile off her face from what she achieved.”
While I am assured the quality and recipes will remain the same, Chris has chosen to rename the business Ability chocolates; a name that came as a brainwave of Chris’ friend, John Hughes, by removing dis from disability; therefore, a more fitting title for future intentions.
Chris welcomes any businesses interested in stocking Ability chocolates to contact her directly.
By no means does Bryon plan to slow down in retirement.
In fact he intends to use his newfound time developing hard centred creations and assist Chris when at all possible.
Those partial to the delight of chocolate, whether it’s rocky road, freckles, mint or coffee you’re after, do yourselves a favour and make your way to the Barossa Farmers Market for the entire Ability chocolates range.
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