We make bean-to-bar chocolate, and are in control of each step of the process. From building long-term relationships with the farmers we work with around the world to direct-purchase and direct-trade sourcing practices, all the way to the chocolate making itself. We take raw cacao beans and roast, winnow, and grind them into chocolate all in our production kitchen in Toronto, Ontario.

Since the beginning, we have used volcanic stone wheels instead of industrial steel to grind our cacao into chocolate. This is a more rustic approach, resulting in chocolate that has an unforgettably rich and full tasting experience. This method also means our chocolate retains more of the nutritional benefits of cacao—antioxidants, iron, magnesium, and much more.