The work behind the wrapper
From a bean
to a beautiful snap.
Every bar takes a few turns through the shop. Here is what happens between opening the cocoa sack and closing the wrapper.
Made in our shop
Sort & roast
We sort the beans, then roast each origin in small batches. Time and temperature shape the flavors we want to bring forward.
Crack & winnow
The roasted beans are cracked and their shells separated. The cocoa nibs are what go into the grinder.
Grind & refine
Nibs, cane sugar and cocoa butter turn slowly into smooth chocolate. We taste as the texture and flavor develop.
Temper & mold
We warm and cool the chocolate, pour the bars, then let them set. This is where the shine and snap take shape.
Saturday · 2pm · 30 minutes
A seat at the tasting table.
Three origin bars, tasted side by side. We begin with Madagascar 70%, move to Ecuador 75%, and finish with Peru 85%. Ask about roasting, percentages, or the bar you would take home.
$18 per person · Six seats
Request at least two open days ahead. We confirm the date and places before a tasting is booked. Tastings take place in the shop; there is no separate event room.
The shop
28 Ribbon Lane
Maple Crossing
Browse the bars and filled-chocolate case, or collect a gift box at the counter.
Opening hours
Tuesday–Saturday · 11am–6pm
Sunday · Noon–4pm
Monday · Closed
Holiday hours: November 26 closed; December 24, 11am–3pm; December 25 closed.
Something worth opening slowly.
Choose a gift box, or make time to taste the bars side by side.