SINGLE‑ORIGIN

CHOCOLATE

MADE IN SAN FRANCISCO

“Dandelion roasts and grinds beans from a single farm or cooperative at a time. It’s a winemaker’s approach, and each bar is as distinct from the next as a Chianti is from a Barolo.”

— NEW YORK TIMES

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70%
WAMPU
HONDURAS

2019 HARVEST

tasting notes:

hot fudge, hazelnut, and brown sugar

The beans for this bar begin their journey from the remote La Mosquitia region of Honduras in a dugout boat. Although the climate is challenging for fermentation, cacao has been cultivated locally for centuries.

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85%
MAYA MOUNTAIN
BELIZE

2018 HARVEST

tasting notes:

pineapple, Greek yogurt, and toasted sourdough bread

The beans for this bar come from Maya Mountain Cacao, Ltd., a social enterprise that buys freshly harvested, unfermented cacao from indigenous Mayan smallholder farmers in southern Belize.

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70%
CAHABON
GUATEMALA

2019 HARVEST

tasting notes:

chocolate pudding, Amarena cherry, and espresso

A few things make this region especially important to us. We were one of the first craft chocolate makers to start using beans from Guatemala, and we are excited that this region is now on the map for specialty cocoa.

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HOURS & LOCATIONS

Our Valencia Street, Ferry Building, and Las Vegas locations are open for to-go service. If you are visiting our Valencia Street café, order from your phone to skip the line.

If you live in SF or the East Bay, we also offer local pickup and delivery. Look for these options at check-out or give us a call for in-person support: 415.349.0942.

We miss your faces and can’t wait to share a hot chocolate with you again soon. Stay healthy.