Love at First Bite: Crème de la Cocoa

www.cremedelacocoa.com.  |    299 San Marco Ave, St. Augustine, FL 32084 |  (904) 466-9499

by Lori Allen 
My Wandering Fork

Valentine’s Day is just around the corner, and if dessert is your love language, Chef Niles Rowland might just be your new crush. The Food Network winner of Sweet Empire: Winter Wars and owner of Crème de la Cocoa is known for turning sweets into showstoppers but his favorite creation may surprise you.

As you know, I love tracking down local food haunts, old and new, just to see what’s cooking. So imagine my surprise when, while scrolling through social media, I spotted someone from St. Augustine competing on the Food Network’s Sweet Empire: Winter Wars. Naturally, I had to watch. And sure enough, his team won.
Before I knew it, I found myself lucky enough to score an interview with Chef Niles Rowland, who, in my book, is pretty famous. Needless to say, I was a tad nervous. And anyone who knows me knows I can usually talk to a wall (LOL). But this time? I was completely starstruck.

Though he’s appeared on the Food Network more than once, this time his team took the win, something Chef Rowland wears lightly, far more interested in doing things well than talking about how often he’s done them. Much to my surprise, this celebrated chef turned out to be one of the kindest, most modest people I’ve ever met.

As our conversation unfolded, Chef Rowland shared stories that felt personal and unguarded, moments that revealed what truly makes him tick. At the core of it all was a simple choice: he chooses joy, every single day. His philosophy mirrors his approach to food, simple, good, and well executed. Seasoned properly. Cooked right. No shortcuts, in the kitchen or in life. Knowing when something is ready. Knowing when to stop. It’s not about doing more, it’s about doing it well.
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That mindset carries through the culture he’s built around him. There’s humor and trust in his kitchen, filled with laughing, joking, and a fun-loving energy that’s impossible to miss. Many of his staff have been with him for years, some for more than a decade, which speaks volumes about the respect, loyalty, and care he extends to the people around him. More than anything, he wants people to be happy, those who work beside him and those who get to enjoy his desserts.

​When Chef Rowland interviews candidates, he asks a simple but telling question: “Do you think you’re lucky?” For him, the answer reveals a mindset rooted in gratitude, optimism, and positivity, the kind of outlook he believes creates great teams, great food, and a joyful kitchen.

That philosophy shows up clearly in his desserts, beginning with a childhood classic: the Little Debbie Oatmeal Creme Pie. In his hands, the familiar favorite is elevated through thoughtful technique and balance, simple, comforting, and beautifully executed. The oatmeal cookie is soft and chewy, just as you hope it will be, while the filling is rich without being overly sweet. It’s nostalgic, satisfying, and unmistakably done well.

Of course, the oatmeal crème pie may be the gateway dessert, but it’s far from the only reason my wandering fork lingered. Chef Rowland’s Italian macarons, and yes, he’ll gently remind you they’re not macaroons, are another reflection of his approach. He favors the Italian method for its depth of flavor and stability, and one bite makes it easy to understand why. Delicate yet structured, they’re meant to be savored. Flavors like Fruity Pebbles bring playful nostalgia, while blueberry lavender, my personal favorite, offers a soft, floral finish that feels thoughtful without being fussy.

Then there are the truffles, which are nothing short of dangerous in the best possible way. A bourbon ball delivers the warmth of a cocktail in chocolate form, while dark chocolate strawberry captures the essence of a chocolate-covered strawberry without the mess. The local Datil salted caramel stopped me in my tracks, ooey, gooey, creamy caramel with a gentle heat that lingers just long enough to surprise you. And as someone who loves an old fashioned, I couldn’t resist that version, complete with a cherry tucked inside. It was indulgent and playful, layered with notes of bourbon warmth, citrus, and dark chocolate.

His bar desserts continued the story. Peppermint cookies and cream brought cool, minty goodness without overpowering the palate, while Southern Belle leaned into comfort with pecans, cream, and cheesecake flavors that felt familiar and warm. The churro de leche was rich and creamy, delivering sweetness with restraint, proof that knowing when to stop is part of the craft.
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It’s no surprise that Chef Rowland’s desserts have found their way into weddings, celebrations, and parties of all kinds, even gracing tables of celebrities. But what stands out most isn’t the résumé, it’s the consistency. No matter the dessert or the setting, everything reflects intention, balance, and joy.
Well off to explore to see what (or who) this WanderingFork stumbles upon.  Until Next time....