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Bryan Graham is the founder of Fruition Chocolate Works and Confectionery. From childhood Bryan has been passionate for pastry making. He attributes this interest to his grandmother, a fabulous baker. Through her Bryan learned to transform the best ingredients into cakes, tarts, jams and jellies, according to the old world tradition, something only a grandmother can teach. At the age of 16, Bryan starts his studies as baking and pastry apprentice at the renowned Bear Café in Woodstock, New York, continuing his studies later at the Culinary Institute of America, New York. But his interest for history and art of chocolate was only awakened, after he had met cacao thanks to the Chef Peter Greweling. In 2013, Bryan was named Top 10 chocolate makers in Nord America by Dessert Professional Magazine. Today Bryan works mainly cacao beans form Central – and South America, most of them organic certified, and all of them grown and produced according to fair labour politics through reliable partners.