Join Wellington's Great Easter Hunt
The 2026 hunt is complete, thanks for all who participated. Stay tuned for the 2027 Easter hunt!
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Calling all detectives, sleuths, gumshoes and chocolate lovers!
Join the Great Wellington Easter Egg Hunt for an adventure filled with sweet surprises.
From Monday, March 30 to Sunday, April 12*, hunters of all ages can collect clues and explore some of Wellington’s iconic local businesses.
The hunt should take approximately 1 to 2 hours, depending on how long you spend at each location, making it the perfect activity for families looking for a fun Easter-themed adventure.
Start your hunt at Iko Iko anytime between 10am and 2pm to pick up your first clue to lead you to the next location. At each stop grab a new clue to keep your nose to the trail. *You must be done with the hunt by 4pm to ensure the participating businesses will be open when you arrive.
At the final spot, claim delicious reward pack and enter the draw to win 3x generous prize packs worth $1000 each!
If you're stuck take a look at the Easter Hunt poster for hidden clues to some of the locations. 😉
*Please note the hunt will not take place on 03 April (Good Friday holiday), 05 April (Easter holiday) and 06 April (Easter Monday).
Good chocolate should do good every single day.
Since our founding, we've championed the people and culture behind the Pacific's finest cocoa.
The WCF Everyday Range brings our craft Pacific chocolate into your daily life. Every bar is handmade from bean-to-bar with 100% Pacific-grown cocoa, sourced directly from growers in our own backyard. We're the first chocolate maker in New Zealand to do so. And the difference is in every bite.
The same rich, complex flavour found in our Pasifika Collection and classic bars, now in a format that fits your routine. At your desk, at the beach, on the couch. Whenever the moment calls for it.
Delicious chocolate. Real impact. Every day.
The short answer
Bean-to-bar means making chocolate from scratch — starting with raw cacao beans and completing every step of the process in-house, right through to the finished bar. No shortcuts, no pre-made pastes, no outsourced processing.
It sounds like the obvious way to make chocolate. It isn't. Most chocolate in the world isn't made this way.