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FRUITION Woodstock, New York, USA
Chocolate maker Bryan Graham honed his attention to detail at The Culinary Institute of America, followed by an externship with master pastry chef Jacques Torres. Then, in 2011, after 15 years as a baker and pastry chef, Bryan found his true passion in making chocolate from start to finish. The craft chocolate world is propelled by innovation and ingenuity, making it a perfect place for Bryan to showcase his high level of polish and mastery achieved through both classical training and vast experience. It’s paying off, as the awards for Fruition are piling up.
Fruition is available from stock: lead-time is 1-3 days.
Bars packed with talent and taste
From the small town of Woodstock, Bryan Graham turned the world of chocolate upside down. His unique milk bar got him his second International Chocolate Award and doubled the visitors to his shop in New York State.
Fruition Chocolate, a bean to bar and confectionery company, based in the Catskill Mountains of New York, was founded in 2011 by Bryan Graham.
Bryan, from an early age, showed an interest in chocolate and food, crediting his grandmother for his love of baking and pastry, from whom he learned how to pick perfectly ripe ingredients and transform them into pies, tarts and jams. At the age of 16, Bryan properly began his culinary journey into the world of baking and pastry when he became an apprentice at the Bear Cafe in Woodstock, NY. It wasn’t long until Bryan was made Assistant Pastry Chef, then promoted to Pastry Chef at the age of 18. Yet it wasn’t until 5 years later that Bryan discovered his intense feelings towards the history and science of chocolate and confectionery making…
Today, inspiration to Fruition belongs to the Hudson Valley, a region of NY that manifests its plethora of flavours; one really needn’t look any farther to spark their creativity.
Fruition sources its cacao from all around the world, yet Peru would be the origin most associated with the chocolate maker. Bryan and his wife, Dahlia, have travelled Peru visiting cacao-growing regions on many occasions. Dahlia is the founder of the non-profit Corazon de Dahlia in the Andes of Peru, which provides children and families with opportunities for social and academic enrichment.
Fruition was one of the first American bean to bar makers to go against the grain, experimenting beyond the new-wave purity of just two ingredients, that is, solely cacao and sugar. Instead, Fruition introduced unique flavours, methods (like Bourbon-barrel ageing!) and also sought to introduce some of the finest and rarest cacao beans to milk chocolate – its Dark Milk Maranon Canyon bar won the ‘Best in Competition’ milk chocolate at the International Chocolate Awards 2016. Other interesting flavour concepts of Fruition is its Hudson Valley Bourbon Dark Milk and Brown Butter Milk chocolate bars.
Fruition
3091 New York 28
Shokan, NY 12481
USA
http://www.tastefruition.com/
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