M A Chocolatier

Founded in 2020, M A Chocolatier is already making waves as Australia’s new and trailblazing chocolatier. Delivering bite-sized bon-bons that scream of loud and vibrant flavours, Michelle Armstrongs philosophy is short, sweet and simple:

“To not only provide mouth-watering food, but also a memorable experience for our customers”

Through this, founder Michelle Armstrong has tried and tested each and every ingredient in our chocolates to assure customers are guaranteed state of the art masterpieces that you can’t keep your hands off. Whether it be for a birthday, anniversary or just for your pleasure, our chocolates are made to order all year round to arrive at your doorstep in idyllic condition, just like they are when they leave our hands.

The opening of M A Chocolatier wasn’t a spur of the moment decision, instead, it was a process that saw our founder work in New Zealand, the United Kingdom, and all across Australia. Whether she was mastering Celcius’ at the age of 8 or holding her own against world-renowned chefs when working internationally, Armstrong boasts of 25-years’ experience in the hospitality industry, and it is no coincidence that she has started a business which requires perfection and consistency each day.

From entrées to mains, our Founder has worked across all areas of the kitchen, however, she has never been able to take her eyes off eye-catching and delectable desserts. From this, Armstrong has seen herself trained by the best at the Australian Patisserie Academy and The Chocolate Academy to assure her skills are not only matched with, but also in competition with the top names in the industry.

At M A Chocolatier, we treat your order as if it is being served on a silver platter to the Queen of England. Each bon-bon type has been experimented with until its flavour is unrivalled, and our boxing has been designed in a manner that is aesthetically pleasing and offers the best protection to your chocolates. No detail is too small, and all orders are treated with the same importance. After all, good is not good enough if better is possible.

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