'We can have a very strong food economy if we just support each other'

Then: Back in 2014, Irish Country Living met Kasha Connolly, who had just launched Hazel Mountain Chocolate. From a long line of bakers in Poland, Kasha first moved to Ireland in 2007, but after falling in love with her future husband, John, relocated to his family’s suckler farm in Belharbour, Co Clare, to run the Burren Wild Baker Café from his granny’s former cottage and also launch their boutique bean-to-bar chocolate factory and brand.

Now: 2016 saw a second Hazel Mountain Chocolate shop open in Galway city, as well as the publication of Kasha’s second cookbook. At the height of last season, the business was employing 18 staff between both premises, with celebrity fans including Nigella Lawson.

Kasha Connolly looks back fondly at her first appearance in Irish Country Living in 2014. Not only was it the first time she appeared on the cover of a magazine; it was also her first opportunity to share her story after years of hard work.

“When you start a business, you put in so much work, you hardly ever have a chance to step back and look at it and re-evaluate yourself,” she reflects.

“So for me it was a great validation of all the work I had put in; and a great encouragement to just keep going.”

She has hardly stopped since. Pre COVID-19, spring/summer 2020 was on track to be the busiest season yet, with new developments such as a contract with one of Ireland’s top tourism companies for chocolate tours, and the introduction of new “food experiences” with the support of LEADER. A top TV series was also due to shoot at the chocolate factory.

“There was a lot of things that we always hoped to do; and this was the year they were meant to happen,” she says.

The season was just getting started when lockdown brought everything to a shuddering halt, but while Kasha knows it was “the right thing to do”, she acknowledges the sense of loss that comes with having to close the business, which is almost like a member of the family.

“It’s like visiting your grandmother every day; and then she’s gone,” she says. “So for me it was a little bit like some kind of bereavement.”

However, she does feel fortunate that the lockdown coincided with Easter time, which meant that there was still a high demand for their products on their online shop.

“It took off in its own life,” says Kasha, “and it was really nice to see that something that was kind of secondary to our business was able to push us through the crisis.”

Boom in home baking

Moreover, the boom in home baking presented another opportunity. Given her family heritage in Polish baking traditions, Kasha has long been a proponent of working with alternative flours to provide tempting treats for people who cannot or choose not to eat gluten.

This has led her to creating a range of “Burren Wild Baker” baking mixes, which Avoca have started stocking in their stores since the lockdown.

With flavours including carrot cake, lemon drizzle and chocolate brownie, Kasha takes the hard work out of gluten-free baking, as each mix includes the alternative flours and spices required, in the correct measurements.

However, home bakers can still get creative, as each cake mix can still be adapted for personal preferences.

“While the basic recipe will tell you to add nuts or chocolate chips, the reality is that you can bake them with just about anything you love,” says Kasha.

“For example, as a basic recipe, the brownie is light but chocolatey and you can add caramel, salt, cacao nibs or nuts if you like. I love adding chopped fudge pieces and extra dark chocolate chips and salt.”

Kasha has also used the lockdown to work on recipes for her next cookbook, but some will make it to the menu this summer; like a tropical pina colada-style cake. Both premises have re-opened on a takeaway basis, though there is enough space in Clare to facilitate outdoor seating. Chocolate production has also resumed.

Appreciating what’s on our doorstep

While international tourism will be off the cards this year, Kasha is fortunate that 50% of their customers are domestic and hopes that when people start to travel again in Ireland, a visit to Hazel Mountain Chocolate will be on their agenda.

“We’ve always had a solid domestic client base and customers, and we’re hoping that that will grow,” she says.

“Most people love chocolate and they love discovering how to make it; it appeals to everyone.”

And long after the COVID crisis passes, Kasha is optimistic that people will continue to support Irish producers and appreciate the quality of food that is on our doorsteps.

“I think we’re realising that less is more and we do have amazing food and the price will not be the main factor any more going forward,” she says.

“I think that also we’re aware that we can have a very strong food economy if we just support each other and buy locally.”

For further information, visit www.hazelmountainchocolate.com.