the chocolate room

In 2006, Teresa became the lead pastry chef at Pearl Bakery, dedicating herself to all-natural baking and creative exploration of Oregon’s local seasonal flavors. Meanwhile, her chocolate passion continued to expand, and after a visit to a cacao farm in Fiji, she became inspired to put chocolate at the center of her career path.  In 2011, she completed Ecole Chocolat’s Chocolate Making From the Bean course followed by the Professional Chocolatier Program. Today she is the head chocolatier at Pearl Chocolate.

Teresa is inspired by the cacao tree and working with farmers. She would like to bring the energy of the plant into her bonbons and bars to engage chocolate lovers with new taste experiences. She hopes to expand consumer awareness of single origin chocolate so that people can discover how every origin offers something unique and how flavors change from year to year.