About Us
Our story
began when our founder, Mark Wallace, returned from years of working overseas with cocoa farmers in the West African jungle. Transitioning his deep knowledge of cacao into making fine specialty chocolate, while maintaining his passion for supporting farmers and their communities, he is driven in creating the highest quality chocolate without compromising social and environmental values.
Our cocoa
is ethically sourced and transformed into chocolate in Victoria BC, Canada. Our cacao is meticulously curated for the highest quality, and traded with 100% transparency. We pay our farmers fairly.
Our ingredients
are simple and top-quality. Our single origin dark chocolate has only two ingredients: Cacao beans and organic cane sugar. Our top-quality beans are organic, heirloom, or chemical input-free. Our confections and specialty bars use ingredients sourced from local producers, as much as possible. We use compostable and recyclable packaging.
Our products
are crafted using only our own craft chocolate. Most chocolatiers use industrially-produced chocolate - not us. We use our very own high quality stone-ground and transparently traded cocoa in all our products: Our bars and all of our confections. This means that we can ensure it’s not only of the highest quality, but also that our cocoa is traded ethically and that our cocoa farmers are paid so that they can live with dignity.
Our award-winning bars
are relatively thin and smooth. They melt quickly and evenly on your tongue, enhancing the tasting experience and bringing out the most possible flavour from the natural essence of the cocoa beans. Not all chocolate is the same - beans from different origins have unique tastes and subtle differences based on a plethora of factors (from agricultural practices to cocoa tree genetics to terroir), and we want our customers to be able to fully engage with and enjoy all of these intriguing and delectable nuances.