Cynthia joined us as a chocolate maker in early 2012 , a farmers market salesperson, and then later as a finance and operations manager. Origins she has visited include Maya Mountain in Belize, Camino Verde in Ecuador, Zorzal in the Dominican Republic, and Kokoa Kamili in Tanzania. She’s also been to a handful of exploratory cacao farms in Hawaii, Papua New Guinea, Fiji, Samoa, and Costa Rica. Cynthia teaches all of our classes.
Colette is our Wholesale Account Manager and an Assistant Chocolate Educator and she’s been with us since 2015. She was born and raised in the SF Bay Area, and she’s a graduate of the University of Oregon. Her favorite way to appreciate chocolate is through hot chocolate or cookies. She leads factory tours as well as teaching several of our classes.
Robert began as a café and Retail Associate at the Ferry Building, and then quickly transitioned to our Chocolate Experiences Team as teacher and tour guide. In the past, he worked primarily in coffee and tea, which ultimately inspired him to learn more about chocolate. He leads factory tours and teaches several of our chocolate classes.
Obed began at Dandelion Chocolate in 2014 as a chocolate maker on our Valencia production team. Now our youth and school group liaison, he hosts tours, teaches classes, and explains how we make bean-to-bar chocolate to children and adults alike.
Christine (She/Her) is our Lead Chocolate Educator. She has been with us since 2014, originally working as our Packaging Manager. In 2018 she moved fulltime to the Chocolate Experiences team. She has visited Kokoa Kamili in Tanzania, and she loves to visit other chocolate makers around the country.
Jessica started in 2015 as the manager of our Ferry Building location, and she went on to manage our events and tours programming on Valencia. She oversees the private event programming at our 16th Street Factory, and you may find her leading a tour, tasting, or hosting a class.
Greg first started making liquid nitrogen truffles in college with "borrowed" equipment from the physics lab, and he's been with us since 2013. His background is in electrical engineering and product management, but now he’s a partial owner, our Chocolate Sourcerer, traveling the world to find great cacao to make great chocolate, and he’s co-author of our book, Making Chocolate: From Bean to Bar to S’more. Greg is passionate about directly sourcing cacao and building lasting relationships with a network of cacao producers and chocolate makers around the world.