THE BAROSSA MAG | 57
>> Rachael Doecke with Bryon Pearson.
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.