Para noticias locales en español, por favor vaya a la página C10 Work begins on pedestrian tunnel under M-52 in Adrian
Charity that makes kids’ beds expanding to Lenawee County
Community service recognized at annual MLK celebration
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THE LENAWEE VOICE
ADRIAN, MICHIGAN
FREE FEBRUARY 2026
LOCAL NEWS FOR ADRIAN AND LENAWEE COUNTY
3 SECTIONS | 40 PAGES
From bean to bar at Harvest Chocolate Local literacy center spins off into independent organization » PAGE A3
New Country Market grocery store opening soon in Blissfield » PAGE A6 Matt Cross and Elizabeth Gentry are the owners of Harvest Chocolate in downtown Tecumseh. PHOTOS BY ARLENE BACHANOV/LENAWEE VOICE
For these local entrepreneurs, chocolate isn’t just a food, it’s an entire experience By Arlene Bachanov The Lenawee Voice
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ACA exhibit celebrates the intersection of art RECYCLING, page A4 » PAGE C1 and nature See
TECUMSEH — Matt Cross and Elizabeth Gentry had each made careers for themselves in the culinary profession — he as a chef, she as a pastry chef — when they met in New York City. But after they’d both worked in restaurants literally coast to coast, the couple realized they wanted to do something different with their lives. “After a while, you kind of burn out when you’re a chef,” Gentry said. “When you’re in fine dining, it can be just like you see on TV, which isn’t fun.” And so Gentry, an Adrian native, and Cross, who grew up in Rochester, N.Y., decided to move closer to Gentry’s family “and take a step backwards and see what we wanted to do next,” she said. It wasn’t long before that next step materialized: Harvest Chocolate, a “bean to bar” shop located at 110 W. Chicago Blvd. in Tecumseh. The couple makes their chocolate right onsite, from roasting the cocoa beans all the way to the finished product.
Elizabeth Gentry works with a batch of chocolate at Harvest Chocolate. She and her husband make all the chocolate on site, from roasting the beans to the finished product. Gentry and Cross started out by renting space at the Adrian Armory to make their chocolates, then moved to their current location but only rented a small part of it.
Hudson competitive cheer team aims to recapture state crown » PAGE A9
Finally, about three years ago, they took over the whole space, which long ago was a bank but which more-recent local residents once knew as the home of The Chocolate Vault. It was a gradual process on purpose. “We’ve always been intentional about how we wanted to grow,” Gentry said. As a pastry chef, Gentry had long used chocolate in her creations. But “at that point, chocolate was really just an ingredient,” she said. Learning to actually make chocolate took some education. She worked for a chocolate maker for a while and the couple spent a lot of time on cacao farms in Ecuador, Costa Rica, and Hawaii, even helping with the harvesting and processing. A lot of work goes into chocolate before the beans even make it to a place like Harvest Chocolate, let alone what happens once the huge sacks of beans arrive at the shop. Chocolate starts its life on cacao trees grown in tropical regions of the
See HARVEST CHOCOLATE, page A15
Morenci Kiwanis Club plans annual Rex Riley Soup & Pie Fundraiser » PAGE B4