STORY

Deeply driven by community, passion and excellence, I grew up in a culture centered around family and food. Learning to cook from a young age, I’ve always obsessed about crafting dishes from scratch and being meticulous about each step in the process to attain excellence. In the summer of 2019, my wife & I took a trip to Peru and stumbled upon bean to bar chocolate for the very first time. The moment I saw the chocolate making process and tasted the chocolate, I was extremely intrigued by the intricacies and methodical nature of chocolate production. I immediately knew that this was what I wanted to do. After arriving home, I purchased a few pounds of cacao beans, a small chocolate refiner and immediately started my chocolate journey.

Since 2019, we’ve been crafting delicious small batch bean to bar chocolate with an emphasis on sourcing the highest quality cacao, while compensating our farmers premiums for their work and achieving fine flavor in our chocolate. The ethical, transparency and sustainability components of how we source our cacao is of upmost importance to us and vital to our existence. Through continuing this culinary journey centered around passion and excellence, we decided to embark on a new challenge, croissant making. After a few years of testing different recipes, sourcing the highest quality ingredients, and perfecting the difficult croissant making technique, we decided to launch our croissants in our cafe. Each and every products we craft in our cafe is made with the utmost care, love, and attention to detail. Time in and time out, we pride ourselves in consistently delivering excellence both with our products and our service. We hope you enjoy!

Founder, Haris Car