Bean to bar · Toronto
Slow chocolate.
Opened slowly.
Cacao, cane sugar, cocoa butter.
Nothing to hide.
One farm co-op. One harvest at a time.
Every 72% bar starts with beans from a cooperative of family growers on Colombia's Pacific coast. We buy direct, pay above the fair trade floor, and publish the price per kilo on every batch card tucked inside the wrapper.
The cacao arrives in Toronto in jute sacks, gets sorted by hand at our Junction workshop, and becomes chocolate within six weeks.
Eleven days from bean to bar.
Roast
Small drum roasts, 22 minutes at low heat, profiled for each harvest so the fruit survives.
Crack & winnow
Shells are cracked and blown away, leaving pure nibs. The shells go to a Toronto brewer for stout.
Refine & conche
Stone-ground for 72 hours until perfectly smooth, then rested for a week to let flavour settle.
Temper & wrap
Tempered by hand on marble, moulded, and wrapped in recycled cotton paper printed in Ontario.
Short lists, on purpose.
No soy lecithin, no vanilla flavour, no palm oil. Our dark bars carry three ingredients. Inclusion bars add only what you can read on the front: Ontario maple, Maldon-style flake salt, Quebec rye, Niagara sour cherries.
Made in a facility that handles milk, oats and tree nuts.
For the people who notice.
The Quartet
Four signature bars in a linen-wrapped box with a tasting card. Ships flat, opens like a book.
The Cabinet
A full year of our range in a wooden drawer box, with a handwritten note in your words.
Corporate
Custom sleeve with your logo, card inserts and delivery to every address on your list.
Find us in the city.
Workshop shop
Dundas Street West, the Junction
Thu–Sun 11–6. Tastings every Saturday at 2.
Independent grocers
Leslieville, Roncesvalles, Kensington Market and Midtown. Ask for the batch card.
Shipping
Canada-wide in insulated sleeves. Ships Monday to Wednesday so nothing sits in a warm depot over a weekend.