How We Got Here

Chris and I had known for awhile we'd wanted to start a business together, but it was on a Rainy Day in early January of 2016 that we were making chocolate truffles together and were inspired to make chocolate and confections here in Sonoma County.  We've curated a beautiful blend of Belgian milk and dark chocolates that we used in our chocolate truffles for the first year, and then expanded into additional confections including toffee, dipped marshmallows, and other treats. 

A couple of weeks later we traveled to our first chocolate factory, Dandelion Chocolate of San Francisco and fell in love with chocolate making itself and since early 2019 we've been grinding and making our own nib-to-bar Belize Single Origin Chocolate Bars which now come in 69%, 85%, and 69% Sugarless options.