As the year comes to a close, I’ve been taking a moment to pause and reflect.
2025 has been a defining year for Chocolat Philippe. A year where the business settled into itself, where choices became clearer, and where craft, experience, and connection moved firmly to the centre of everything I do.
2025, a year of becoming
The year began with Chocolat Philippe being featured on SBS, followed later by my story appearing on the Channel 9 website. Seeing this journey reflected through those platforms was both humbling and affirming. What started as something deeply personal continues to reach a wider audience.
One of the most meaningful moments of the year took me to a cacao farm in Thailand. Being hands-on with fermenting and drying beans brought the reality of origin into sharp focus. Chocolate begins long before it becomes a bar, and being present at that source reshapes how you work.
Back in Australia, I returned to the Australian Chocolate Festival in Melbourne for the second year. Conversations with fellow makers and the response from visitors reinforced something I care deeply about, chocolate can invite people to slow down and truly pay attention.
That care was recognised internationally, with several bars receiving awards in San Francisco. Awards are never the aim, but they offer a thoughtful acknowledgement of the work behind each bar.
2025 marked a major operational step forward. For the first time, I imported cacao beans myself. It took months of paperwork and patience, but holding those beans in my hands made it all worthwhile.
In parallel, I rebuilt the Chocolat Philippe website from scratch on a new platform and migrated to a new email system. It was demanding work, yet it brought clarity and laid stronger foundations for the next phase.
Experiences over transactions
The highlight of the year was having a stall at the Good Food and Wine Show Christmas Markets at the Sydney ICC, the largest event I’ve taken part in to date.
What stayed with me was how people responded to our approach. Visitors were guided through tasting, comparing origins, and noticing flavour rather than being rushed through a sale. Hearing how much that experience mattered to them was genuinely heartening.
That same spirit carried through the launch of Le CLUB on the new website, with its first members already joining, and into the long-awaited delivery of chocolate and wine masterclasses. Sharing chocolate thoughtfully, in person, remains one of the most rewarding parts of this work.
A personal note
Beyond chocolate, I’ve seen beautiful growth within Queer Meditation Sydney. As chair, it has been a joy to watch weekly attendance grow from around 25 people to a steady 40.
This year brought a sold-out Rainbow Retreat, an experience grounded in care, presence, and community. It reaffirmed how meaningful spaces, much like good chocolate, are created slowly and with intention.
Looking ahead to 2026
Looking forward, I feel a quiet sense of excitement.
In 2026, my focus is on continuing to grow Chocolat Philippe with intention, including officially launching sales in Europe, entering selected international awards, and taking part in larger and more ambitious events.
Creatively, I’m looking forward to developing new themed boxes, exploring fresh ideas, and deepening partnerships with people and businesses who share similar values.
What excites me most is continuing to deliver experiences and build direct relationships with chocolate lovers. That connection remains at the heart of everything I do.
Thank you to everyone who tasted, supported, shared, and encouraged Chocolat Philippe this year. If you’re curious about what’s coming next, I’d love for you to stay close in 2026.
And if there’s something you’d love to see Chocolat Philippe explore or create next, my inbox is always open.
