bean to bar to bake

β€œI’m especially particular about the chocolate, because it definitely makes a difference: I always try to buy bean-to-bar baking chocolate, whether it’s from makers as ubiquitous as Guittard or as hard-to-come-by as Map, a small-batch craft chocolate company.”
— Megan Giller, food writer, via Food52

our answer to industrial chocolate crafted to transform bakery offerings and home baking

β€œIt is a fundamental fact that no cook, however creative and capable, can produce a dish of a quality any higher than that of its raw ingredients.”

~~Alice Waters