We look at cacao like a winemaker looks at grapes. Our job is to discover and highlight the most interesting and exciting flavors a single origin cacao has to offer. We want the chocolate to be expressive of the terroir, the type of cacao, the weather, even the culture from where it is grown. Single origin chocolates are like character actors. If you get Steve Buscemi in your movie, you want him to bring some Steve Buscemi to the character he is playing. If you have a cocoa bean from Gran Couva, Trinidad, you want some black olive and some mushroom to be present in the flavor profile. 

Madagascar, Sambirano 70%

This chocolate is bright and cheerful, with some surprisingly identifiable dried fruit flavors that make you think we added something other than sugar. We didn’t. 

Peru, Cajamarca 70%

Imagine delicious chocolate. Now imagine it better. These cocoa beans originate from a high, secluded canyon and have developed a very unique bouquet having been undisturbed and allowed to come into its own for hundreds of years. Very special cacao!

Trinidad, Gran Couva 70%

From the birthplace of the Trinitario variety, the chocolate soil of Gran Couva results in a spicy, rich chocolate whose dynamic flavor profile is rivaled only by the complicated and intriguing history of the region.



Our house double origin chocolate is a thoughtful blend of Ecuadorian and Peruvian cacao. This is a case where 1+1=3. The two single origin cacaos bring complimentary flavors that create a new and amazing beast that is better than the sum of the parts. Whereas the single origin chocolates are like character actors, we attempted to make a more balanced flavor profile for our house chocolate. We wanted a chocolate that would pay homage to the chocolate we all grew up eating but with dynamic and concentrated flavors elevated by nuance and subtleties that will open your world up.


Salt & Nibs

Adding nibs to the chocolate gives a slight acidic edge to the chocolate and you get the unique and ever forgiving crunch that from the cocoa butter rich, roasted nibs! Cocoa nibs are such a great option for people with nut allergies!

Dark Milk 60%

This might be the best milk chocolate on earth. This is a gateway chocolate for people who claim to only to like dark chocolate and for those who claim to only like milk chocolate.  Everybody loves this chocolate.  It would require metaphors of metaphors and teams of poets to accurately describe not only the taste but the feeling that this chocolate inspires. We use our Peruvian cacao. 

Toasted Sesame Bar

Inspired by a trip to Japan, we sprinkle some toasted sesame seeds onto our double origin chocolate and we made a combination that tells a story. The sesame and the chocolate are like two best friends, holding hands, walking down a path chatting and laughing until they disappear on the horizon, swallowed up by a beautiful morning.


Holiday Bar

This is our double origin blend showcased in a beautiful, festive holiday wrapper.


The Fleur de Sel opens up the flavor of the double origin chocolate. Recommendation: place chocolate on your tongue salt-side-down.

House Blend

This is our double origin blend showcased in a floral wrapper celebrating the City of Roses! So pretty and so tasty!