Founded in 2016, Grand Rapids’ own Mesoamerican inspired chocolate boutique, Mokaya, recently expanded into a new space at 638 Wealthy Street SE. The Mokaya, or Corn People, predated the Mayans and may have been the first peoples to create a cacao drink. The Mokaya logo copies imagery found on bowls unearthed by archaeologists, bowls which also had traces of several compounds found in chocolate.
“We have 80 to 120 items, truffles and bon bons, pastries, tarts, custard, ice cream — all sorts of things,” says Max Golczynski, Mokaya’s general manager, who happens to have a degree in archeology. “The biggest reason for our expansion was production space. We quickly hit capacity in the tiny kitchen that we had. Last year, during the holidays, we couldn’t keep up. We sold out every day.”
The chocolatier behind Mokaya’s artisan chocolates and confections, Charles Golczynski, Max’s father, served as chef for his own business, The Catering Company, for 20 some years before falling in love with chocolate. In 2000, a client requested that he create an extravagant dessert buffet that looked like a jewelry store display. This led him to discover a company in Las Vegas that offered colored cocoa butters. Golczynski also was good friends with a Mexican chocolatier. The experience and the friendship ignited Golczynski’s new passion for all things chocolate. After perfecting this passion under the tutelage of world-renowned pastry chef and chocolatier, Chef Luis Amado, he was more than ready to create his chocolate-covered business.
Working with his father is nothing new for Max Golczynski. He grew up helping at the family’s other business, Jersey Junction, in East Grand Rapids, and helping out at the catering business. Max’s sister, Isabelle Golczynski; mother, Tamra Crampton; and uncle, Michael Crampton, also pitch in.
The expanded Mokaya not only provides more kitchen space, it also offers seating and space for classes and chocolate-inspired events.
“We’ve done a beer and dessert dinner with Brewery Vivant,” Golczynski says. “Last week, we did our first six-course dinner with chocolate in every course. After the holidays, we are planning on doing those more regularly.”
Each dinner will showcase different themes. The recent dinner’s theme was “French Countryside,” featuring chocolate goat cheese dip, white chocolate sage mac-and-cheese, elk meatballs with mole sauce, bison chocolate chili, cocoa-rubbed chicken wings with chocolate barbecue sauces, and chocolate brioche with roasted white chocolate and vanilla bean ice cream.
As the holidays approach, Mokaya will also offer small plate lunches featuring three or four chocolate-inspired selections. Hours are 12 to 5 p.m. Sunday and 11 a.m. to 7 p.m. Tuesday through Saturday. Whether for lunch, an extravagant event, or a quick, luscious truffle, Golczynski believes all of Grand Rapids should take time to treat themselves. As he simply explains, “Everyone deserves good chocolate.”
Written by Estelle Slootmaker, Development News Editor
Photos courtesy of Mokaya