Bethany Nunn, Owner


Owner & Chocolatier

Meet the Team


Sales & Events

Bethany has worked in the Chocolate industry for 11 years. Originally from Scotland, she started as a Chocolate & French Patisserie apprentice in the Scottish Borders and went on to get her Qualification in Patisserie & Confectionery from Edinburgh's Telford College in the capital city.

Over several years Bethany has worked along side & trained top chefs in the art of Chocolatiering.  She's taught classes to thousands of people including Patisserie students from Le Cordon Bleu during her time working in London. 

Bean to Bar Chocolate Making came into her life in 2012 and is now at the heart of what we do.  Bethany started Cocoa Academic in 2016 in a place very dear to her - Charleston, SC - where she spent her high school years and where her mother is from. 

John has spent 20 plus years in the Food & Beverage industry ranging from restaurant & hotel management, event operations,  to restaurant recruitment.


His in-depth knowledge of operations & unique set of skills provides a strong foundation for Cocoa Academic, and a beautiful partnership with the art of Chocolate Making. 



Packaging & Design

Marie is a Clemson graduate, with a degree in Architecture & Design. She has an incredible talent for bringing ideas to life and making them a reality.  She is a native to South Carolina, though spent many years in Britain before returning here 17 years ago.  

All of our packaging is designed and created by Marie, who has provided Cocoa Academic with a strikingly modern & colorful look which represents what we believe chocolate should be - innovative, adventurous, and out of the box! 

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