Bryan Graham is the founder of Fruition Chocolate Works and Confectionery. From a young age, Bryan has been passionate about both chocolate and food and attributes his interest in the field of baking and pastry to his grandmother, an outstanding baker. Through visits to her farm in upstate New York, Bryan learned how to pick perfectly ripe ingredients, and how to transform them into pies, tarts, jams and jellies in the old world tradition only a grandmother can teach.

Bryan had a number of formative experiences in the pastry field that led him to attend the Culinary Institute of America and complete an externship at Jacques Torres Chocolates. After making chocolate from bean to bar, his interest in the history and science of chocolate and confectionary was sparked. Since then, he has been dedicated to educating himself on the science, technique, and craft of handmade chocolate.