Barragup-based chocolaterie Decadent C’s a family business

In the Todd-Woodman family, chocolate runs in the blood.

Mother and daughter Jenny Todd and Natarlie Woodman are two of the masterminds behind the Barragup-based chocolaterie Decadent C’s and its dream-like cakes, sweets and chocolates.

For Ms Woodman, the passion for sweets and all things related started from a very young age.

She said she remembers growing up surrounded by the mind-blowing sweet treats her self-taught chocolatier mother made for the whole family.

“We’d always have the fanciest and craziest Easter treats whether it was the traditional chocolate or hand-decorated sugar eggs,” she said.

Having such a sweet upbringing, sparked Ms Woodman’s interest in baking, and she started giving baking a go.

“I think I always had a passion,” she said.

“I remember my brothers ringing me when I was at boarding school saying ‘Tarlie, ow can I make the cookie dough?’.

“They just loved my biscuits and they’d ask for my cookie dough recipe so they could eat the cookie dough raw.”

Ms Woodman ended up working as a beauty therapist for several years. But seven years ago, her mother and her decided to make the life-changing decision to put their passion into action and transform a hobby into a business.

The pair studied at Savour Patisserie School in Melbourne and spent tireless hours developing their idea.

Two years later, the family managed to build the chocolaterie building from scratch and family-run Decadent C’s became a reality.

“We are a family business built on pure passion,” Ms Woodman said.

“We make everything ourselves and it is not just a factory cake or a factory chocolate, everything is handmade.”

At Decadent C’s, Ms Woodman doesn’t only make cookies. 

The patisserie chef has created wacky cakes such as a hand-sculpted edible skull cake, an Alice in Wonderland themed cake, and a Nutella jar and loaf of bread shaped cake.

However, her favourite creation are her mouse-like cheesecakes. 

“I love the intricate stuff that takes so much time and there’s seven recipes in one end product,” she said.

In addition to their daily sweet creations, Decadent C’s also creates savoury foods, and were the talented business behind this year’s High Tea Under the Fig Tree menu on Crab Fest.

With Easter around the corner, their busiest time of the year, the chocolaterie has already on display endless chocolate eggs, bunnies and tasty creations.

However, their most spectacular delicacy is undoubtedly their giant one-kilo chocolate egg.

Decadent C’s will be open on Easter Saturday for any last-minute chocolate shopping.

First appeared in the Mandurah Mail