Kenyak Honeycomb

About Kenyak

We intentionally work with really good chocolate. We source ours from Felchlin in Switzerland. They’ve been making it for over 100 years, so they ought to know a thing or two. I like it because it’s special. A few things set it apart for me; the fact that it is conched for a really long time - a process developed by the Swiss and not used by a lot of people, it extracts such a broad range of delicate flavours usually forgotten about. As well as the fact that it is sourced responsibly and sustainably - cocoa should be fair for all.

We also use some super unique Australian Honeys in our products. At the moment we’re working with honey from the Tarkine Wilderness Area in NW Tassie, and the diverse riverside community of Balmoral in Brisbane. Together, they tell a super interesting story about the significance of pollinators, the environment they work in, and the people that care for them. Everything is wrapped up in natural colours. Because it just makes sense.