Food Academy

Zaeire

I first started making chocolates in 2014 as a hobby, but my passion for it grew. Through learning new techniques and developing essential skills, I transformed it into a full-time business. 

In November 2020, during COVID, I moved chocolate production from my home kitchen to my business premises in Bridgetown, County Wexford. My production kitchen is located alongside a retail space and coffee shop in the same building. Bridgetown is a small village about 15 minutes from Wexford Town, in the direction of Kilmore Quay. 

Originally from South Africa, I now call Ireland my home, where I live with my husband and two young children. The name Zaeire (pronounced Zy-Ra) reflects both my South African roots and my Irish home—ZA represents South Africa’s international country code, while Éire is the Irish name for Ireland. My brand tells the story of both my heritage and my new home. 

All my products are handmade in small batches, with a focus on flavour combinations that complement the different percentages of chocolate I use. I work with 33% milk chocolate and three types of dark chocolate: 

• 54% dark, which I describe as the best of both worlds—it has the creamy mouthfeel of milk chocolate but the rich taste of dark chocolate. 

• 66% dark and 70% dark, offering deeper, more intense flavours. 

My product range includes five chocolate bars, two of which have won Great Taste Awards. I also create boxes of individual chocolates with various fillings, some of which have received bronze and silver Blas na hÉireann awards. Additionally, my gold award-winning Blas na hÉireann Hazelnut Praline Pops are a customer favourite. 

I have a small team of dedicated women working alongside me in the kitchen and shop. We are all committed to producing the highest quality chocolates and delivering outstanding customer service. 

The Food Academy Programme has helped me prepare to expand into the retail market, allowing me to share my chocolates with even more people.