Robyn Dochterman

After the recession brought an abrupt end to her career in journalism, Robyn's passion turned to pastry and chocolate. She is now the co-owner and head chocolatier at the St. Croix Chocolate Co. located in Marine on St. Croix, the heart of Minnesota's St. Croix River Valley.

Robyn considers herself a partner with her community. In her chocolates, she uses organic cream and butter from Crystal Ball Farms, which is right across the river in Osceola, Wis. She buys fruit and honey from nearby vendors in season. And, often uses herbs from her own garden.

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, but she is never so serious about business that she doesn’t allow herself to wear her Converse hi-tops in the kitchen.