We make chocolate from just two ingredients, cocoa beans and cane sugar. Yet behind those two ingredients there's a team of sourcers, makers, bakers, creators, and educators working side-by-side to build good, trusting relationships with cocoa producers, to coax nuanced flavors from each bean, to design cacao-themed tasting sets and products, to host educational chocolate classes with our online guests, to bake pastries and serve hot chocolate beverages for our community, all while highlighting what makes each cacao origin truly special.
Since we started making chocolate from a garage in 2010, our machines have evolved though our day-to-day remains the same: learning, creating, measuring, and testing to refine our craft and develop flavor profiles that showcase the good genetics and field practices from our cocoa producers. We pay a premium — favor above the world market price — for ethically-sourced beans with good flavor. Our goal is simple: to make chocolate that continues to improve each year.