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We handcraft our single origin chocolate in small batches, starting with the best cacao beans we can find. We carefully sort and roast to bring out the fullest potential of the flavor profile. We grind in stone melangeurs for at least 48 hours before pouring into storage to age for at least a month. We do all this in our tiny factory in Los Angeles, California.
We pay premium prices for our cacao, working with sustainable agroforestry and biodiverse ecosystems so that we can have a brighter future. In many cases, the farms and co-ops we work with are Organic certified. Our unrefined cane sugar is always Organic certified.