Meet the Founder

I create my own recipes and lovingly handcraft all of my products using only the finest and freshest artisan ingredients, from my Ambleside kitchen in the heart of the Lake District. I continuously explore endless texture and flavour combinations for my loyal customers. After all, the food scientist in me loves a good experiment!

Jodie groves

I got into the culinary world by completing a cookery diploma at college which landed me a job in an amazing kitchen in the Lake District. Here I learnt many tips and tricks but I was missing academic studies, so went to University in Leeds. After graduating in the summer of 2020 with a degree in Food Science and Nutrition, I headed back into the restaurant industry. It was here I realised that after lots of time spent working on pastry sections and studying it in college, I knew very little about chocolate and wanted to change this: >


During the November 2020 lockdown I invested in my first chocolate mould, a thermometer, some Callebaut couverture chocolate and religiously studied chocolate making online. I documented my journey on social media and due to the amazing support received Temperly was born in February 2021!

I'm still a one-woman band, so every bar and bonbon is hand painted and hand piped by me – resulting in delicious, shiny bonbons that are "too pretty to eat".

"Every bar and bonbon is hand painted and hand piped by me" - Jodie

Using the finest ingredients allows you to make an exceptional product. The flavour of each bonbon is distinctive and sure to impress.

The Boots on the Ground

Notch team

Stewart Cameron

Stewart Cameron oversees our daily winery operations and is involved in all facets of winemaking at Notch along with Director of Winemaking Mike Sinor. After studying cellular and molecular biology in college, Stewart moved to San Luis Obispo. Here, found himself drawn to the wine industry. He caught the winemaking bug while working in a winery lab in Paso Robles, and he later joined Notch in 2006. He worked his way up to the position of assistant winemaker and was promoted to winemaker in 2013, demonstrating an innate talent for winemaking along the way.

Jamie Muniz

Vineyard Manager
Jaime Muniz has been working at Santa Margarita Ranch since the first grapes were planted in 1999. Jaime is a longtime Central Coast resident and a graduate from  Paso Robles High School. When Notch co-owner and viticulturist Doug Filipponi took over vineyard operations in 2005, Jaime’s hard work and dedication did not go unnoticed. A year later, Jaime was promoted to assistant vineyard manager and then to vineyard manager in 2009. “I’m always pushing hard, and I never stop learning,” he says. “I love working for a family-owned operation that is dedicated to quality.”

Mike Sinor

Director of Winemaking
Mike Sinor is recognized as one of the Central Coast’s highest-rated winemakers. His winemaking career on the Central Coast spans more than 20 years. At Notch Winery, Mike directs the quality and style of the wines, and he also oversees viticultural practices at the winery’s estate Margarita Vineyard. His first complete vintage with Notch was 2006. “The opportunity to work with Margarita Vineyard is what really drew me to Notch,” Mike says. “The growing conditions here are remarkable—and that’s something I’m driven to reflect in the wines of Notch.”


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