Life in South choc-full of quality

Chocolatier Mike Dulin with a batch of his hand-made chocolate.
Chocolatier Mike Dulin with a batch of his hand-made chocolate.
Photos by Mark Price.
Photos by Mark Price.

Food has always been a passion for Wanaka-based chocolatier Mike Dulin.

American-born Mr Dulin recalled how his mother ''wasn't the best'' when it came to cooking and he had to learn at a young age.

When it came to a career in the industry, he started washing dishes in kitchens at 14 and slowly worked his way up to being a pastry chef.

Three years ago, he switched his focus to chocolate, establishing Pod Chocolates after leaving a busy career in Christchurch for a more relaxed lifestyle in the South.

Born in Indiana, Mr Dulin spent most of his life in Colorado where he met his future Kiwi partner, Rachel Shattky, who was working in ski resorts while on her OE.

When she decided to return to New Zealand to do her masters degree in marketing, she asked him to accompany her. The intention was to return to Colorado after few years but that had not happened.

Mr Dulin had a business in Merivale Mall in Christchurch for eight years, making cakes and desserts, which employed 12 staff.

He worked 10- to 12-hour days, six days a week, and after a while he decided to ''minimise a bit'' and focus on chocolate, something he had always loved, while changing his lifestyle.

Following the Canterbury earthquakes, the couple decided to ''go for it'' and shift south.

The move had ''turned out to be a wonderful thing'' as they were able to raise their two young sons in a small community that was very outdoor-focused.

The first nine months in business had involved a lot of research and development and the couple ate a lot of chocolate and gave a lot away.

Creating his brilliantly-coloured chocolates was very much a ''labour of love'' for Mr Dulin, with each mould cavity individually painted.

''There's no shortcuts to it,'' he said.

He was using his pastry chef background, which was ''always about art on a plate'' and trying to put that art into chocolate, he said.

While having a small retail presence in Wanaka, Mr Dulin preferred to be a wholesale operation, giving him more freedom. Business was growing and it had been busy leading up to Christmas.

As well as selling at the Mediterranean Market, Florences Foodstore and Cafe, and Bistro Gentil, all in Wanaka, he was now also selling chocolates in Queenstown, Oamaru, Glenorchy, Christchurch and Wellington and was hoping to sell into Auckland soon.

Mr Dulin did not want the business to ''grow too fast too quickly''. He was doing it himself, although he hoped to employ someone in the future. By building the business slowly, he was able to ensure everything that was produced was ''perfect''.

Having worked hard for a long time, it was nice to have some freedom.

''I'm not going to make millions. I just want to make a decent living. Life's too short to work, work, work. It's cool to get to make a living out of something I love,'' he said.

Making the chocolates was a three-day process and it was ''really cool'' when he popped them out of their moulds.

''They're sitting there aglow and shiny and pretty - it's a good feeling. I still love popping them out and having them sit there glittering at me,'' he said.

While Mr Dulin tried to minimise his chocolate consumption, he admitted he occasionally indulged.

 

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