Kevin Reay is an innovative and creative chocolatier and pâtissier, currently at an exciting point in his career within the chocolate and pastry industry. His passion for the craft began with a deep curiosity and love for chocolate—something that continues to shine through in every product he creates.

Recognised by both customers and industry peers for his bold creativity, refined flavour profiles, and exceptional quality, Kevin has developed a reputation for striking the perfect balance between flavour and finesse. His chocolates are original, daring, and occasionally a little wild—crafted to surprise and delight.

Working as a true artisan, Kevin and his team handcraft every product in small batches, using only the finest ingredients sourced from around the world. Since founding The Canny Chocolate Co. in 2020, Kevin has consistently pushed boundaries, developing unique products that have earned him his place as one of the most exciting talents in contemporary chocolate and patisserie.

Kevin has trained under some of the industry’s most respected names, including Matthieu Atzenhoffer, Martin Chiffers, Emma Baravelli, Chris Zammit, and Andrew Thwaite. He has also studied at the prestigious L'École Valrhona, located just outside Lyon—the gastronomic capital of France.

Always eager to refine his craft, Kevin travels regularly to stay at the forefront of emerging trends and techniques in the world of chocolate and pastry. His global journey has taken him to some of the most renowned cocoa-growing regions on earth, where he’s worked, explored, and connected with the communities that make the chocolate world thrive.

From visiting cocoa estates to meeting the farmers and locals who nurture each crop, Kevin has immersed himself in every aspect of chocolate making—from bean to bar. These experiences continue to inspire his work and shape the story behind every creation.

We source only the finest ingredients from around the world and are committed to working with seasonal produce wherever possible. Quality is at the heart of everything we do.

We proudly use Valrhona chocolate and ingredients in all of our products and workshops. Valrhona, established in 1922, is crafted in the small village of Tain L’Hermitage, just south of Lyon in France. For nearly a century, Valrhona has been synonymous with exceptional quality, producing chocolate with complex, aromatic flavour profiles that chefs and chocolatiers around the world trust and admire.

As a B Corp certified company, Valrhona also upholds rigorous standards for sustainability, transparency, and social responsibility—values that align closely with our own.