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 in 2018, with one stone grinder, four sacks of Ghanaian beans and a temperer borrowed from a pastry chef. Six years on, we still control every step: fermentation, drying, roasting, winnowing, conching, tempering, moulding and foiling.
We pay the farmers we buy from twice the commodity price. We don't outsource. And we'll always print the origin and harvest year on the back of every bar.
— The Chocolate Makers
Craft over volume.
Origin
Every bar tells you the country, the co-op and the harvest year. No anonymous cocoa mass.
Slow craft
We stone-grind for 72 hours and temper by hand. No rushed tempers, no compound shortcuts.
Direct trade
We buy beans directly from farmer co-ops, paying upwards of 2× the commodity price for the harvest.
Taste what we mean.
Order a tasting flight of all four origins, or write to us about corporate gifting at scale.