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New limited release dropping today! This white chocolate is made with Peruvian cacao butter and a ceremonial grade Japanese matcha from Yame, Fukuoka, curated by Jude from Cultivate Tea. It is a first harvest matcha, the leaves of which are hand picked and grown at high altitudes, where the air is moist and foggy and…
We have a new origin! Chuncho, meaning “from the jungle” is an ancient and genetically isolated cacao variety grown in the Urubamba Valley of Peru. The Incas once used this valley as a major trade route when travelling from the Andes Mountains to the jungle. The cacao beans grown here come from very old trees,…
The Forest and Sea is back, dropping at the shop and online this weekend! We first created this chocolate as wedding favours for Laura and Stefan’s wedding, the theme of which was Forest and Sea, an homage to their roots – Laura having grown up on the coast, and Stefan hailing from deep in the…
Last winter we collaborated with Layunin, a Vancouver-based pop up restaurant and trailblazers in the local Filipino Food Movement scene, to create a Filipino-inspired chocolate bar to raise funds for Typhoon Ulysses victims in the northern Philippine province of Cagayan. In cooperation with relief volunteers from the municipality of Tuao and the Provincial Health Office,…
Introducing Kasama Pops or KPops for short, just in time for the summer! These frozen treats consist of a custard ice cream made in house, dipped in our bean-to-bar chocolate. This weekend we have 2 flavours of KPops for you to try, Chocolate Mousse and Raspberry Brûlée. The Chocolate Mousse features a custard dark chocolate…
Just in time for the heat wave hitting us this weekend we have a fun collaboration to continue to celebrate Philippine Heritage Month. We have teamed up with Mark Tagulao, co-founder and director of La Glace Ice Cream. La Glace has won many awards and accolades, most notably they were named Metro Vancouver’s Best Ice Cream by the Vancouver Sun. We…