2017: the original oat milk white chocolate. Not content to make “just” white chocolate, as an ode to my favorite cookie, I crafted an oat milk white with tahini, and added salted chocolate chunks to the back.
looking for my snail mail club?
a chocolate school where I teach creatively~crafted chocolate
“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.