After 20 years as a chef in some of London’s top restaurants, Welsh-born Sue Lewis decided it was time to specialise. She chose chocolate (a close second to bread), and spent the next three years training with master chocolatier Paul A Young. Lewis then relocated to Perth and sold handmade chocolates at farmers’ markets before opening her own store.

Sue Lewis Chocolatier occupies the basement level of the refurbished State Buildings. It’s a nice, light space with exposed brick walls and brightly polished concrete floors.

Its central glass cabinets are lined with beautiful handmade chocolate truffles in flavours such as Belgian amber ale; rosewater; and kalamansi lime. Other items such as handmade chocolate bars and jars of salted caramel fill the shelves.

There isn’t much room to sit, but if you choose to, there’s cold-drip coffee, iced chocolate and hot chocolate.

Everything is made on-site. On Wednesday evenings there are chocolate classes for those who want to learn more about the process.