Nathan Miller Chocolate
Nathan Miller, apprenticed in Germany and attended the Culinary Institute of America in Hyde Park. Nathan worked for some of New York City’s culinary greats such as Jean George, Danube & Aureole, later moving to Colorado as the pastry and dessert chef at The Kitchen in Boulder CO, where he repeatedly won Denver’s best croissant. Today, Nathan has a coffee house and factory in Pennsylvania.
In 2010, Nathan decided it was time to venture out on his own and create his brand of artisanal chocolate. We worked together to name Nathan Milller Chocolate, grounding it in an established look and feel that would allow Nathan to be taken seriously in the international chocolate industry. Nathan’s quirky and artistic flavor comes through in the creation of his small batch and hand wrapped bars.