Morag Reid hails from the UK, born in England and raised in a variety of countries around the world before settling in Scotland at a young age. Early careers include graphic design, illustration, and web design. Morag spend 20+ years working in theater, managing front-of-house operations including box office and volunteer management.
Throughout her travels, Morag always loved chocolate, and she developed a taste for unusual flavors. When deciding to open a chocolate shop, she checked out a few franchises, but nothing fit into the mold of the fine chocolate shops she visited in Europe, and so she decided to strike out on her own.
Morag trained with the renowned Ecole Chocolat school based in Vancouver, Canada, and graduated with honors. She earned her Master Chocolatier designation in Bowen Island, Canada, and has trained with renowned chocolatiers Melissa Coppel, Richard Tango-Lowey, Luis Amado, Kriss Harvey and Gonzo Jimenez. Morag continues to explore new flavors and techniques, blending the traditions of Europe and the newer American style to create classic flavors – such as lemon and salted caramel – with more modern flavors, such as Chai Tea and Traditional Ale, using real tea and beer from local breweries.
Morag loves animals and the environment and actively finds ways to use sustainable and recyclable products. She is also an avid photographer, and when not up to her elbows in chocolate, she can be found out and about taking photos of the beautiful Florida wildlife and scenery.