{"id":4418,"date":"2026-05-04T11:33:33","date_gmt":"2026-05-04T16:33:33","guid":{"rendered":"https:\/\/lenaweevoice.com\/?p=4418"},"modified":"2026-09-05T13:53:31","modified_gmt":"2026-09-05T18:53:31","slug":"from-bean-to-bar-at-harvest-chocolate","status":"publish","type":"post","link":"https:\/\/lenaweevoice.com\/staging\/7542\/2026\/05\/04\/from-bean-to-bar-at-harvest-chocolate\/","title":{"rendered":"From bean to bar at Harvest Chocolate"},"content":{"rendered":"\n
\"Matt
Matt Cross and Elizabeth Gentry are the owners of Harvest Chocolate in downtown Tecumseh. (Photo by Arlene Bachanov)<\/figcaption><\/figure>\n\n\n\n

TECUMSEH \u2014 Matt Cross and Elizabeth Gentry had each made careers for themselves in the culinary profession \u2014 he as a chef, she as a pastry chef \u2014 when they met in New York City.<\/p>\n\n\n\n

But after they\u2019d both worked in restaurants literally coast to coast, the couple realized they wanted to do something different with their lives. <\/p>\n\n\n\n

\u201cAfter a while, you kind of burn out when you\u2019re a chef,\u201d Gentry said. \u201cWhen you\u2019re in fine dining, it can be just like you see on TV, which isn\u2019t fun.\u201d<\/p>\n\n\n\n

And so Gentry, an Adrian native, and Cross, who grew up in Rochester, N.Y., decided to move closer to Gentry\u2019s family \u201cand take a step backwards and see what we wanted to do next,\u201d she said.<\/p>\n\n\n\n

It wasn\u2019t long before that next step materialized: Harvest Chocolate, a \u201cbean to bar\u201d shop located at 110 W. Chicago Blvd. in Tecumseh. The couple makes their chocolate right onsite, from roasting the cocoa beans all the way to the finished product.<\/p>\n\n\n\n

Gentry and Cross started out by renting space at the Adrian Armory to make their chocolates, then moved to their current location but only rented a small part of it.<\/p>\n\n\n\n

Finally, about three years ago, they took over the whole space, which long ago was a bank but which more-recent local residents once knew as the home of The Chocolate Vault.<\/p>\n\n\n\n

It was a gradual process on purpose. \u201cWe\u2019ve always been intentional about how we wanted to grow,\u201d Gentry said.<\/p>\n\n\n\n

As a pastry chef, Gentry had long used chocolate in her creations. But \u201cat that point, chocolate was really just an ingredient,\u201d she said. Learning to actually make chocolate took some education.<\/p>\n\n\n\n

She worked for a chocolate maker for a while and the couple spent a lot of time on cacao farms in Ecuador, Costa Rica, and Hawaii, even helping with the harvesting and processing.<\/p>\n\n\n\n

A lot of work goes into chocolate before the beans even make it to a place like Harvest Chocolate, let alone what happens once the huge sacks of beans arrive at the shop.<\/p>\n\n\n\n

Chocolate starts its life on cacao trees grown in tropical regions of the world. The trees put out flowers that, in turn, create seed pods. These pods are harvested and cut open to remove the seeds.<\/p>\n\n\n\n

\u201cThey\u2019re called cocoa beans but they\u2019re really a seed,\u201d Cross said.<\/p>\n\n\n\n

The beans are then covered over and allowed to ferment, the process that brings out the beans\u2019 flavor. Finally, they\u2019re dried and bagged up for shipping.<\/p>\n\n\n\n

Gentry and Cross source their beans from several different countries including Ecuador, Uganda, the Dominican Republic, India, and Guatemala.<\/p>\n\n\n\n

The supply network they work through ensures the beans they buy are sustainably and ethically grown, with the farmers involved being paid fairly for their work.<\/p>\n\n\n\n

\"Elizabeth
Elizabeth Gentry works with a batch of chocolate at Harvest Chocolate. She and her husband make all the chocolate on site, from roasting the beans to the finished product. (Photo by Arlene Bachanov)<\/figcaption><\/figure>\n\n\n\n

The beans arrive at Harvest Chocolate in raw form, so the first step in making chocolate is to roast them, a small-batch process that is different depending on which country the beans come from.<\/p>\n\n\n\n

\u201cAfter the beans themselves, the next biggest impact on flavor is the roasting,\u201d Gentry said.<\/p>\n\n\n\n

Once the roasting process is complete, the beans are allowed to cool and then they\u2019re cracked open to remove the nibs inside. The nibs are what become chocolate. But the shells are used to make the shop\u2019s chocolate teas, so nothing ends up being wasted.<\/p>\n\n\n\n

The nibs go into a grinder, where they turn into a smooth, thick liquid in a process that takes a couple of days to complete.<\/p>\n\n\n\n

Organic cane sugar is the only thing added at this point; later, ingredients such as fruit, nuts, peppermint, or spices like cinnamon or thyme might be added depending on what\u2019s being made.<\/p>\n\n\n\n

Some of those added ingredients are sourced from nearby operations.<\/p>\n\n\n\n

The apples, for example, come from just down the road at Kapnick Orchards, while the rhubarb used to make the shop\u2019s strawberry-rhubarb swirl chocolate comes from a 97-year-old farm in Traverse City.<\/p>\n\n\n\n

After the chocolate is tempered \u2014 a process of careful heating and cooling that gives the chocolate its structure, shine, and shelf life \u2014 and any flavors are added, the chocolate is molded and allowed to set. Finally, the resulting creations are wrapped and ready for sale.<\/p>\n\n\n\n

Not surprisingly, all that chocolate-making leads to a tempting scent wafting through the shop, but the couple has actually become pretty inured to it.<\/p>\n\n\n\n

\u201cWe really don\u2019t smell it anymore,\u201d Gentry said, laughing. \u201cPeople will come in and say \u2018It smells so good!\u2019 but we don\u2019t smell it.\u201d<\/p>\n\n\n\n

Gentry and Cross make dark chocolate, milk chocolate, and white chocolate in a wide variety of flavors and forms including bars, bagged pieces, and shapes such as hearts for Valentine\u2019s Day. Some of their flavors are year-round, while others are seasonal offerings.<\/p>\n\n\n\n

They also make hot chocolate powders, a variety of chocolate teas, and more, along with selling some non-chocolate items made by other Michigan-based artisans and even several flavors of ice cream.<\/p>\n\n\n\n

\"A
A collection of bean-to-bar treats on display at Harvest Chocolate\u2019s downtown Tecumseh store (Photo by Arlene Bachanov)<\/figcaption><\/figure>\n\n\n\n

Besides their storefront operation, the couple does a very brisk business across the country through their website, harvestcraftchocolate.com. Some of their products can also be found at select locations across Lenawee County, nearby in Ann Arbor and Brooklyn, and in a number of other Michigan cities. <\/p>\n\n\n\n

The store hosts regular chocolate tastings led by Maya Gangadharan, the shop\u2019s \u201ccoordinator of chocolate experiences.\u201d<\/p>\n\n\n\n

Participants get the full \u201cbean to bar\u201d experience, learning about where the chocolate comes from, how the beans are harvested and processed, and how Harvest Chocolate makes its products, all while getting to sample a curated lineup of different chocolates.<\/p>\n\n\n\n

Harvest Chocolate is at\u00a0110 W. Chicago Blvd., Tecumseh. For more information, including current stor hours, call 517-301-4023 or go to harvestcraftchocolate.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Matt Cross and Elizabeth Gentry had each made careers for themselves in the culinary profession \u2014 he as a chef, she as a pastry chef \u2014 when they met in New York City.<\/p>\n","protected":false},"author":4,"featured_media":4415,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[21,5,23],"tags":[],"community":[71],"class_list":["post-4418","post","type-post","status-publish","format-standard","has-post-thumbnail","category-business","category-featured","category-neighbors","community-tecumseh"],"yoast_head":"\nFrom bean to bar at Harvest Chocolate | The Lenawee Voice<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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