Flowers of Surfers Paradise

Bakers Wanna Bake, Handmade in the Yass Valley

Bakers Wanna Bake work three hours inland, in the Yass Valley, in batches small enough to count. Every pack is finished by hand: poured flat and topped while it is still soft, or pressed into flowers and turned out one at a time.

This is not a supermarket chocolate. We went looking for it because a gift is only as good as the thing inside it, and most boxed chocolate is something the person could have bought for themselves on the way home.

What is here is what they have made. Bars, miniatures, and the chocolate flowers, which are the ones we are proudest to sell.

4 chocolates
Bakers Wanna Bake Chocolate Flowers, a tall clear sleeve of dark, milk, white and ruby chocolate discs, with three loose flowers on an oxblood plinth

Chocolate Flowers

$20.00
Bakers Wanna Bake milk chocolate bar in Raspberry and PistachioBakers Wanna Bake milk chocolate bar in Raspberry and Hazelnut

Couverture Milk Chocolate Bar

$17.00
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Bakers Wanna Bake dark chocolate bar in Orange and Pistachio, topped with dried orange slices and Australian pistachiosBakers Wanna Bake dark chocolate bar in Raspberry and Coconut, topped with freeze-dried raspberry and coconut

Couverture Dark Chocolate Bar

$17.00
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Three Bakers Wanna Bake chocolate bars in pink window boxes: milk chocolate Caramelised Biscuit, milk chocolate Speckle Bar and white chocolate Cookies and CreamBakers Wanna Bake white chocolate Cookies and Cream block in its pink window carton, a chocolate cookie and a broken square beside it

Miniature Chocolate Bar

$15.00
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Who are Bakers Wanna Bake?

A small chocolate maker in the Yass Valley, in New South Wales, working in Belgian couverture. Every pack is finished by hand, which is why the toppings sit unevenly and why no two bars look quite alike. The label says handmade in the Yass Valley because it is.

What makes couverture different?

More cocoa butter than ordinary eating chocolate, which is what gives it the snap when you break it and the finish that stays after you have swallowed it. It is the grade pastry kitchens buy. It costs more to make and it tastes like it does.

Why does the range change?

Because they make it in small batches and we buy what they have. A flavour that is here in autumn may not be here in spring. We choose from what is on the shelf the morning your order goes out, the same way we choose the stems.

Chocolate flowers, from a flower shop

Discs of dark, milk, white and ruby, each one topped on its own and stacked in a clear sleeve. It is the one thing in this shop that belongs to both halves of what we do, and it is the first thing we reach for when a bouquet needs something beside it.