We first started making chocolate in 2017, buying beans from other chocolate makers at first, and then buying through an importer who works with cooperatives in many cacao growing regions along the equator. The more we learn the more we are focused on forming lasting relationships with our cacao producers directly to produce delicious chocolate that celebrates producers and farmers.
In early March of 2020 we visited the Rayan Cooperative in Soconusco, Chiapas, Mexico. We also visited Malaquias and Carlos, a single grower and fermentor team in Tabasco, Mexico. It was very exciting to meet the farmers and fermentors and buy beans from the birthplace of chocolate. In the near future we will be sourcing our beans exclusively from these farms in Mexico.
Because of these connections we are also incorporating ingredients like maple sugar and syrup into our chocolate and fillings, produced by Giizhigat and Wabanaki Maple; two Indigenous owned maple companies. In celebrating small producers of maple sugar and cacao, we also want to celebrate the connection between the North and South of this continent. As our relationships continue to grow, the cacao comes north with the Monarch butterfly, which shows up after maple sugaring time with the help of the milkweed plant.
Seasonally you will find local fruits and herbs gracing our bars!
Chocolate making is an adventure and a tasty one at that!