We are so thrilled to be featured in the Star Tribune! This interview and video wonderfully summarize Robyn's path from journalism to chocolate.Here's an excerpt: By the time Robyn Dochterman began assembling her award-winning macadamia nut bonbons, she had already been working on them for days.
"My staff sometimes think I pick the most complicated things," Robyn Dochterman said. "And they're not wrong. No part of it is easy."
But Dochterman doesn't choose easy. She didn't choose it when she decided to leave journalism at the height of the recession in 2008. She was 45, and had been at the Star Tribune for more than a decade. She was writing about gardening at the time, and had fallen in love with growing her own food. When she was offered a buyout, she took it.
"In chocolate, she found a lot of the same satisfaction she got from journalism. It gave her another place to be curious.
"I was stunned when I figured out being a chocolatier is not all that different from being a journalist," she said. "You respect the science. You get the facts right. You have to understand the truth. And then you can be creative. Exact same structure."