Our story

The chocolate you remember, made the way it should be.

We don’t buy our chocolate. We make it from the bean, right here on the Woodstock Square. It takes weeks. It is worth every day.

24Hours of grinding

60Hours of conching

30+Days of aging

0Additives or preservatives

We do things because they are hard.

We love food. We love creating it. We love eating it. And we love rolling up our sleeves to make everything from scratch.

Our methods aren’t the fastest or the cheapest. We do things the hard way because no one else wants to, and because you can taste the difference in every bar, cup and truffle.

We take chocolate back to a time when people had the time to savor life, when food itself was an experience.

We started with a small amount of our own savings and built this into something we love, and love to share.

Sara & Michael

How we make it

Six steps from bean to bar.

1
Find the bean.
Great chocolate starts on the farm. We buy organic cacao from producers we trust, who treat and pay their farmers fairly.
2
Sort it by hand.
Every sack is opened and inspected, bean by bean. The big factories skip this step. We never do.
3
Roast for flavor.
Each origin and each harvest gets its own roast. Short for fruit and nut notes, long for deep, dark chocolate.
4
Crack it open.
The husk comes off and the nib stays. The nib is pure chocolate, and a clean one means better flavor.
5
Grind for a day. Then keep going.
Twenty-four hours under stone until it is silky, sixty more to round out the flavor. The whole shop smells of chocolate.
6
Give it snap and shine.
Tempering is what makes chocolate break clean and melt on your tongue. Then it is poured, filled and dipped by hand.