thank you for an amazing 11 years xxoo, Mackenzie
You can still find me teaching at my chocolate school for creatively~crafted chocolate until June of 2025 (as the saying goes, if you would like to learn from me there’s no time like the now time).
bean to baking chocolate crafted by a bean to bar baker
“For years I’ve been telling people you are the most artistic chocolate maker I know of!”
—Lowe Bibby, creator of the Chocofiles worldwide tasting database
Made with two-hands, made in batches of 100 bars at a time, made in a tiny chocolate kitchen, made using relationally sourced cacao. just not made in a factory with big batch equipment.
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I make batches of 100 bars at a time, which gives me the freedom to pursue flavor quests, run down lingering ideas, and seasonal ingredients.
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Since I’m not standing in the cacao groves where my beans are grown, I rely on relationships built 100% on trust, which in turn, have been built and only exist 100% due to the farmers’ trust in honest dealings and fair pay.
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I love making chocolate, from opening a sack of cocoa beans to tempering the bars, and my creativity gets its juice from unusual pairings and ingredients that make me swoon. Factory-scaled equipment is designed to crank out as many bars as possible: my goal is to make bars for you filled with as much joy as possible.