Built around the bean.
Every bar we ship starts at a fermentation box in a cacao village. Here is how we work — and who we work with.
From bean to bar, in our own kitchen.
We started in a converted bakery with one stone grinder, a few sacks of good beans and a temperer borrowed from a pastry chef. Today, we still control every step: fermentation, drying, roasting, winnowing, conching, tempering, moulding and foiling.
We buy our beans directly from the small farms we work with, on terms we're proud of. We don't outsource. And we'll always print the origin on the back of every bar.
— The Chocolate Makers
Craft over volume.
Origin
Every bar tells you where its beans were grown. No anonymous cocoa mass.
Slow craft
We stone-grind slowly and temper by hand. No rushed tempers, no compound shortcuts.
Direct trade
We buy beans directly from the farms and co-ops we work with, on terms that let good farming pay.
Taste what we mean.
Order a tasting flight of our origins, or write to us about corporate gifting at scale.