Drew and I have always savoured chocolate, but we come to making it in a roundabout way.

From Afghanistan to Zimbabwe, we’ve spent our careers working with farmers in developing countries which was just about the best job in the world.

Along the way, Drew came across cacao farmers in Haiti at about the same time I was learning about the new wave of small bean to bar chocolate producers in North America. We ordered this specialty chocolate from wherever we could find it, and enjoyed exploring the unique flavors offered in fine quality, single origin chocolate bars. Combining the two passions just clicked.

We started out casually, making chocolate just for us. Soon enough, friends wanted our bars and we experimented more.
From there, chocolate became a passion, and now it's a mission - we're utterly obsessed finding and sharing the incredible tastes of cacao.

There's so much to learn in chocolate; get the right beans - do the right thing - and the flavours unlocked are incredible.
Rush it, and it can be a disaster!

We love what we do and reckon it's worth the time to do it right.

Erica Gilmour