“Bean-to-bar” means starting with dry, fermented cacao beans—the raw form where chocolate begins. From roasting and grinding to tempering and molding, our chocolate makers handle the entire process in-house with attention to detail at every step. We use only the top 10% of cacao beans available worldwide, sourced through ethical partnerships that prioritize quality and fair pay for farmers. Every decision in this process is intentional—from the origin of the beans to the roast profile—ensuring that each bar delivers both character and integrity.