St. Croix Chocolate Company is owned and run by Robyn Dochterman and Deidre Pope. The duo relies on a cadre of talented assistants to keep operations humming.
As chocolatier, Robyn crafts the confections at St. Croix Chocolate Company. After the recession brought an abrupt end to her career in journalism, her passion turned to pastry and chocolate. Though journalism and chocolate don’t seem similar at first glance, Robyn loves that both require a balance of art and science to achieve excellence.
Robyn learned fine chocolate techniques from internationally acclaimed chefs at the French Pastry School in Chicago, the Chocolate Academy in Chicago, and the San Francisco Baking Institute in California. She continues to expand her education with additional professional intensives, but she is never so serious about business that she doesn’t allow herself to wear her red-and-black plaid wool Converse hi-tops in the kitchen.
Although producing fine, fresh and beautiful artisan chocolates was originally just Robyn’s vision, it is Deidre who ensures that customers receive excellent service, and the shop runs smoothly and is well-managed. A non-profit program administrator by day, Deidre devotes evenings and weekends to St. Croix Chocolate Company’s mission of delighting customers.
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