Meet the Maker

As a classically trained chef, wine professional and educator I bring a unique focus to cooking, teaching and thinking about food. My classes and workshops center around the belief that experiential learning is critical for understanding the complexity of the food system. My chocolates and confections grew out of a desire to bring classroom theory and kitchen practice to life.

S.K. Frey combines my eclectic training and global adventures with a dash of creativity for a unique culinary experience for you to savor. I hope you enjoy experiencing these creations as much as I enjoy making them.

Press Coverage

Chocolatier, chef, and professor Sally Frey creates bean-to-bar chocolates that connect people

February 26, 2020 – Sally’s roles as a chef, educator and entertainer are featured

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Ferment Pittsburgh and Chatham’s CRAFT explore culture through cultures

May 16, 2018 – Sally’s work as a professor in sustainable fermentation is featured

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Hungry for Something Good? Where We’re Eating in November

October 26, 2016 – The S.K. Frey chocolates Travel Collection bars are featured

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From fraud and forensics to fermentation, Pittsburgh colleges offer unusual and cool classes

October 11, 2016 – Sally discusses her Sustainable Fermentation class at Chatham

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Art Institute of Pittsburgh is offering ways to get creative

October 13, 2014 – Sally’s Gourmet Chocolates for All Occasions class is featured

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Award for Food Studies Pedagogy, 2016

“Culture and Politics of Meat” | Chatham University

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