From bean to bar
Everything happens
under one roof.
Bean-to-bar means the cacao is transformed start to finish in-house — sourcing the beans, then roasting, grinding, refining and moulding each batch on site. The exact origins, recipes and process steps shown here are generic placeholders for the real shop to confirm.
01
Sourcing
Cacao beans selected for flavour. Origins to be confirmed by the shop.
02
Roasting
Beans roasted in small batches to develop their character.
03
Grinding
Nibs ground into a smooth liquor — the base of every bar.
04
Refining
Conched and refined over time for texture and depth.
05
Moulding
Tempered, poured and set into finished bars by hand.