Miann Chocolate Factory

Brian Campbell grew up on the Isle of Lewis off the coast of Scotland and worked his way through Michelin-starred kitchens in England before making his way to New Zealand, where he became one of Auckland's most celebrated pastry chefs. After stints at The French Cafe, Bracu, and Kermadec, he opened the first Miann location in 2015 with his wife and business partner Roselle. The name Miann is Scottish Gaelic for ‘desire’ – a fitting word for a business built entirely around the pursuit of exceptional flavour.

Not content with reaching the pinnacle of patisserie, Brian took on the daunting task of making all of Miann's chocolate from scratch, setting up a bean-to-bar factory in Ponsonby alongside one of his two Auckland dessert cafes – the other being in Britomart. What makes Miann genuinely unique is what happens next: rather than simply selling bars, Brian's team transforms their single-origin chocolate into an extraordinary range of cakes, gelato, sorbets, macarons, pastries and bonbons. It makes Miann one of the very few producers in the world to take chocolate all the way from cacao bean to finished dessert, and one of the most extraordinary chocolate destinations in Aotearoa.