Joan MacIsaac and Irene Costello began their partnership with their first company, Ruby Chard Cooking Classes. Whether teaching classes or creating wholesale crackers, crisps and biscuits, we have always believed that great flavors come from quality ingredients, simply prepared.
The inspiration for our company comes from Joan’s mom, Effie MacLellan, and her recipe for Oatcakes. Effie grew up on a rural farm in Cape Breton, Nova Scotia. Like many traditional farmhouse recipes we realized the uniqueness of Oatcakes is in its honest and simple flavors. All of our products are based upon this premise as we rekindle old-fashioned and forgotten recipes.
Introducing MILKBOY Chocolate. A line of exceptional Swiss chocolates.
The Swiss alpine meadows produces some of the best-quality milk available, milk for which Switzerland is rightly famed. This, combined with finest-quality cocoa beans from some of the world's best and sustainable sources, is what makes MilkBoy chocolate so exceptional.
Sacred Chocolate® is the future of chocolate. We are the first chocolate manufacturer in human history to create a raw (low-temperature processed), organic, finely tempered chocolate bar. With no trans fatty acids, and lots of polyphenol antioxidants, Sacred Chocolate® is a SUPER FOOD containing all the health benefits of raw chocolate without refined cane sugar. The alchemy of this chocolate, made with love & gratitude, and for your health, has manifested on mother earth at this time to help bring about a planetary shift in consciousness towards love and oneness.
Dandelion Chocolate is a bean-to-bar chocolate factory in the Mission District of San Francisco. Currently, in our factory in the Mission district of San Francisco, we roast, crack, sort, winnow, grind, conch, and temper small batches of beans and then mold and package each bar by hand. By sourcing high quality beans and carefully crafting tiny batches, we try to bring out the individual flavors and nuances of each bean. We’re excited to bring small-batch, bean-to-bar chocolate back to the Bay Area. We hope and aspire to take over where others have left off and bring quality, local chocolate back to the area.
The Cocoa Exchange, a Mars Incorporated company operates on a direct to consumer platform offering Tasting Experiences with exclusive selections of premium Chocolate and Cocoa products including indulgent martinis, delectable desserts and a gourmet line of savory products.
Decadence Caramels (3D Candies) specializes in pairing caramels with wine. No, not just port with chocolate. We have created a line of caramels that truly can be paired with anything from Chardonnay to Syrahs and Sangioveses. Our savory line was launched for just this purpose, but our traditional flavors are versatile as well. Caramels with wine? Who does that?! Decadence Caramels does it, and we do it very, very well. Pairing up with wineries throughout the California Valleys, we have brought you caramels that are fantastic on their own, or paired with your favorite grape.
Denise Castronovo, creator of Castronovo Chocolate, set up shop in Stuart, Florida in 2013 to make her chocolate, and her journey has been filled with praise and accolades. She is in fact the only U.S. female chocolate maker to have ever been honored at the International Chocolate Awards, taking home awards in 2014, 2015 and 2016. ~ The Huffington Post
The ChocoVision Corporation is an American company dedicated to the manufacturing and marketing of innovative chocolate processing equipment. We have positioned ourselves as trendsetters in the chocolate industry with the use of modern microprocessor technology in our Revolation series of chocolate tempering machines.
In 1992, our mother started Farm Fresh To You, our Community Supported Agriculture (CSA) Farm Box program. Realizing that support for organic agriculture would only grow if this “specialty” produce was more readily available, she expanded the traditional CSA model and added the innovation and convenience of home delivery. Our new organic produce delivery service started with a handful of customers and boxes being delivered in our grandparent’s Buick.
Today, our farm is able to create lasting change in our community by joining forces with organizations focused on healthy eating and sustainable agriculture. This year alone, we donated over 100,000 lbs of organic produce to local food banks and with your help, provided over 10,000 Farm Fresh To You boxes to individuals and families facing hunger. We are proud to support numerous farm-to-school programs and health organizations.
In 1979, Gayle's Chocolates was one saucepan on one stove in Huntington Woods, Michigan, a suburb of Metro Detroit. It all started when Gayle wanted to find an intensely rich piece of chocolate. She couldn't find what she was looking for in any store and decided to make them herself. She wasn't planning on starting a business but the rest is history.
Still made by hand in small batches today, Gayle has taken her talents to her shop in Royal Oak, Michigan. With over 4,000 designs, if you can think of it, we can make it. It all started with a truffle...
Michael’s Chocolates was started by chocolatier Michael Benner and his husband Curtis Wallis in San Francisco in 2015. Chef Michael is a graduate of the California Culinary Academy and Ecole Chocolat. He has studied with master chocolatiers in Canada and the U.S. and loves making truffles, bonbons, bars and confections. Curtis focuses on sales and marketing and offers a helping hand in the kitchen when possible. In January 2018, Michael's Chocolates was awarded the prestigious Good Food Award for their Lemon Burst Bonbon. Michael and Curtis live and create their award winning products in San Francisco.
From the first moment he helped his mother bake a cake as a child in a village in southwest France, Maxime knew he wanted to be a pastry chef. What kid wouldn’t want to spend all day making delicious desserts? More importantly, Maxime knew nothing puts a smile on a person’s face faster than a sweet treat, and he made it his mission in life to ensure everyone left the dinner table grinning ear to ear. After years of working and training with exceptional chefs throughout Europe, Maxime brought his pastry prowess to the San Francisco Bay Area. By founding Petit Pot he gets to share a little taste of his French home and spread a few more smiles in America.
Karla McNeil-Rueda was born and raised in Honduras which is known as one of the birthplaces of Chocolate. It is in the farm lands of Honduras where the pre-hispanic tradition of chocolate is still alive and is the source of Karla's passion for chocolate... not just for the exquisite flavors but for its enchanting mythology and significance in her culture. Her passion and convictions lead her to pursue a degree in Engineering and an advanced degree in Sustainability. Karla now lives in the Sacramento area of California where she founded Cru Chocolate, a hand crafted bean to bar company that sources fine Cacao from Central America to use in their chocolate and other cacao based creations.
DOUGHP (think..."That's dope.") takes cookie dough to the next level. We made cookie dough that is both safe and ridiculously fun to eat. We ditch the eggs and heat-treat the flour so your spoon (or face) can dive right into this cookie dough. And, by using flaxseed instead of eggs, you can bake it, too! Now that's DOUGHP. We've got a shop on PIER 39 and do our fair share of private events, corporate catering, and wherever we might "pop up" around SF. Follow us on social to get the low down on where we'll be!
FOR SOME PEOPLE, IT’S SUNLIGHT. FOR OTHERS, COFFEE. BUT FOR FIVE GENERATIONS OF GUITTARDS, IT’S CHOCOLATE THAT GETS US OUT OF BED EVERY MORNING. It’s chocolate that steals our hearts and consumes our thoughts. For 150 years we’ve been dedicated to creating the world’s best chocolate. Obsessed with flavor and faithful to craft, we hand select the finest cacao, pass down time-honored recipes, and tirelessly innovate our techniques. It’s a devotion you can taste in every ounce. After all, 150 years isn’t a mark of our longevity. It’s a testament to our passion.
Kobrand imports and markets a distinguished portfolio of hand selected brands representing virtually every major wine region of the world and its most iconic specialty spirits. Family owned since its founding in 1944, Kobrand attributes its success to a single guiding principle that describes the people, products and relationships behind it: quality.
At DAGOBA, we’ve always believed that chocolate has a deeper purpose. Founded 16 years ago and manufactured in Ashland, Oregon from globally sourced ingredients, the DAGOBA chocolate brand was one of the very first organic chocolate makers in the U.S.
Today we continue to honor the richness and complexity of great cacao through thoughtful sourcing of our beans and the careful crafting of our organic chocolate. As we have since the very beginning, we continue to use innovative organic flavor infusions to complement our chocolate in surprising and delightful ways.
One Light Tribe is a healing collective based in the San Francisco Bay Area, California. Our work is based on the use of ceremonial plant medicines for personal and collective healing. We hold regular cacao ceremonies and retreats locally, and also organize groups to travel to South America and the Amazon rainforest to work with medicinal plants under the guidance of shamans and medicine people.We welcome you to join us.
Brasstown Craft Chocolate was established by chocolatiers Rom Still and Barbara Price in Winston-Salem to manufacture and sell fine artisan chocolate. Our love of chocolate art and the discovery of the vast number of flavors attainable by fair trade cacao bean selection and roasting have brought us to where we are today. We are involved in the entire chocolate making process, from bean to bar, from roasting to wrapping. Our mission is to share our enthusiasm for high quality, craft chocolate with as many people as possible. Chocolate is sophisticated and indulgent, but we feel that fun and frivolous should be added to the list. After all, it’s chocolate!
Norwex offers environmentally friendly personal care and household cleaning products that allow you to eliminate toxic chemicals from your home and improve your family's quality of life. From using our superior microfiber cleaning cloths to clean your surfaces with just water, to pampering your skin with our Makeup Removal Cloths and Body Cloths, Norwex does it all! I'm happy to share with you the benefits of using Norwex, or solve that cleaning problem that just won't go away. Norwex is effective, easy, and saves you money!
Pacari works in small batches using carefully selected ingredients to bring you an unforgettable chocolate experience. The word Pacari means "nature" in Quechua, an indigenous language of the Andean region. The name was chosen to evoke all that our chocolate is about: the best products from the earth, all natural and 100% Ecuadorian. Pacari continues to seek out innovative ways to bring out the best in the fine flavor Ecuadorian (Arriba Nacional) cacao, from our Raw chocolate line, to our latest range of dark chocolate with flavors from across the Andes.
At Raaka, we make chocolate from scratch with an uncompromising commitment to quality - from bean to bar. We ethically and directly source the most delicious single origin cacao beans, whole food ingredients, and spices. Our Coconut Milk bar is full-bodied and velvety, with a fruity, tropical note on the finish. Let all your memories of traditional chocolate melt away...
Meet your new favorite socks! Food, animals, puns, art… Socksmith strives to bring the world to your feet. Based in Santa Cruz, California, Socksmith is a family of sock enthusiasts that values creativity, independent spirit, and community. Our motto: No Boring Socks means a commitment to comedy and a passion for top-notch design. Designed with love by in-house artists, our socks feature playful, creative graphics for just about every taste and lifestyle. Come check out the world of "No Boring Socks!"
Culinary Collective is an import and distribution company that fosters small-scale production of flavorful, wholesome, heritage food by making a direct and inspiring connection between the producers of these foods and the North American food connoisseur. We work solely with small producers that are rooted in and integral to the health of their communities, using strict sourcing criteria to ensure that products are all natural and fairly sourced.
Our Burger Truck is just what the San Francisco Bay Area has needed. We are the 1st and ONLY Stuffed Steamed Burger Truck in the World. Our Steamed Cheeseburgers are “a healthier, tastier alternative” to regular burgers because they’re cooked with STEAM. There is no oil or grease added during cooking. Most of the grease/fat from the meat is drained out after cooking. You won't feel like you’ve eaten a greasy burger afterwards. Our burgers are served with Black Angus ground beef or ground turkey covered with steamed sharp cheddar cheese on a fresh Brioche bun.
Basel B Inc is a Chocolate & Confection Company Focus on High end Products from Concept to Final Product, Featuring Le Darkness Line Made with 85% Colombian Dark Chocolate and 10 Different Fillings Made from Real organic Ingredients, all gluten free, Dairy Free except for Caramel, and featuring 7 Vegan Options, also will be featuring Candied Orange & Lemon Peel Dipped in Chocolate made from fresh organic, all of our Products are less sweet and taste great.
Chocolate brings joy & sensuality into your life. It opens your heart, while nourishing your body. Our delicious products are 100% organic, vegan, fair trade, paleo-friendly, soy & gluten free, raw & sweetened with low-glycemic coconut sugar. We love our planet & practice sustainability from our sourcing all the way to our packaging. InJoy!
Cordon Bleu-Paris trained chef, Ricardo Castano teamed up with restauranteur Raul Leiva to create truly artisanal Argentinean empanadas. Time spent in world class kitchens in San Francisco, Miami, Las Vegas, Buenos Aires and Medellin, Colombia led to this great partnership. Cocina Milonga, whose name salutes the typical tango clubs or “Milongas” are inspired by using the finest seasonal ingredients available.
Blanxart Chocolates, located in Barcelona Spain, produces over 100 types of pralines and chocolates, each with its own personality and flavor, using traditional recipes and hand-made processes. Blanxart selects their own cocoa beans from Ecuador, Brazil, Cameroon, The Ivory Coast and Guinea, and then roasts them to ensure the right blend, aroma and texture. The finished products are 100% natural and 100% delicious!
Founder Silvia Leiva Brown grew up surrounded by sugar and cinnamon in Mendoza, Argentina. Her great-grandparents, grandparents and parents all owned bakeries specializing in “Alfajores" a luscious shortbread cookie filled with dulce de leche and often covered in chocolate. Silvia honors her mom, Lolita, by continuing the tradition with freshly made palmiers, medialunas , tea cakes and tarts. Her products can be found at fine grocers and specialty stores.
Our beans from the Tanzania Cooperative are certified organic as is our pure cane sugar making all our bars Vegan friendly. We are a micro-batch manufacturer of single origin, bean to bar chocolate, sourcing direct trade cacao from around the world.
We make our chocolate with uncompromising attention to detail, in order to create the very best chocolate experience. Using only organic cane sugar and, on occasion, fresh spices or flavourings, our chocolate is pure unadulterated flavour.
Fruition is a small batch bean to bar chocolate workshop located in the Catskill Mountains of New York. With meticulous attention to detail, we slowly roast and stone grind carefully selected cocoa beans to accentuate their inherent flavor.
It is our pleasure to present Goufrais in the United States! This silky smooth German "KaKao-Konfekt" is available for purchase today and is temperature controlled when shipped to your location. Goufrais makes a perfect gift for all occasions: corporate meetings, holidays, office parties, birthdays or just to enjoy yourself with a glass of red wine or cup of coffee.
Christophe Morel, artisan chocolate maker of international reputation, his devouring passion for the chocolate, its fingering for harmonies of flavors and breathtaking creativity propels him fast to the front lines. He wins in turns prestigious award: Canadian Trophy of Chocolate Maker, 1st prize Chocolate at the Pastry World Cup in Lyon and 4th place worldwide at the World Chocolate Masters of Paris. He will also be a finalist in the prestigious title of Meilleur Ouvrier de France (MOF), awarded to artisans who have achieved the top of their art. Owner of his own chocolate factory since 2005, and teacher of is art in various different country, he affirms itself as one of the most passionate ambassadors of the chocolate planet and the specialist in monumental sculpture around the world.
We are Repurposed Pod, bringing to market the first and only 100% Cacao Juice in the world. Cacao Juice has disrupted the cocoa industry by modifying the 3,000 year old post-harvest process for cacao in order to better the fermentation of beans for chocolate, simultaneously capturing cacao’s previously unused sweet fruit. Our mission as a company is to advance cacao agriculture through cacao innovation and good agricultural practices, ultimately leading to improved livelihoods for cacao farmers and ensuring cacao is an economically viable crop for future generations of farmers. Bringing to life the unused sweet fruit supports the cocoa supply chain, encourages a more sufficient crop utilization, fights food crop waste and increases the livelihoods of cacao farmers through higher incomes. Cacao Juice is a new fruit juice, and a new innovation to the juice/mixer market which caters to our evolving, adventurous palates and our need for the new, the unique and the sustainable. We press our cacao fruit right on the farm in Ecuador and add absolutely nothing to it, no water, no sugar, no preservatives. It was important to us that the world experiences this fruit for the first time as nature intended.
WE ARE OBSESSED WITH QUALITY & MANUFACTURING THE FINEST CHOCOLATE IN THE WORLD.
FINE & RAW was started in a notorious Williamsburg, Brooklyn artist loft by Daniel Sklaar. Daniel launched into making small chocolate batches and sharing them with friends...he then started delivering them on his bicycle to fine local purveyors. it was apparent that the chocolate was borderline addictive and then some scientists told him that raw chocolate is good for you...so he kept making the chocolate and going deeper down the rabbit hole of what craftsmanship and dedication to the mastery of this tasty art is.
Chocotenango was born in Antigua, Guatemala in 2005 and means “The Place of Chocolate” and a sense of place and culture can be tasted in each chocolate creation. Chef Ismael derives his inspiration from the unique ingredients that make up local cuisines from around the world.
Kakosi was developed as a company that focuses on providing high quality, fairly traded, tasty cacao ingredients, snacks, and cacao products. We have worked hard to bring you the healthiest products that could be developed without over-sweetening, and focusing on the natural flavors. Our product are simple and as close as it gets from the cacao plantation to our customers. We love to eat chocolate, and we love to share it!
Cococlectic is a chocolate-of-the-month subscription club featuring US bean-to-bar chocolate makers. The chocolates we feature do not contain any GMO ingredients (non-GMO), use only all-natural, vegan, fair trade products, and are soy free, gluten free, dairy free and tree-nut free. The chocolate makers use 5 ingredients or less to make their bars; namely cocoa beans, cocoa butter and sugar.
We combine Fairtrade Ghanaian cocoa beans with natural, healthier sweeteners to make ground-breakingly delicious chocolate that is easy on the conscience and pays homage to the mystical, humble cocoa bean.
We roast, nib, winnow, refine & temper here in our garden HQ, continually experimenting with tastes & textures. We work in small batches, wrap by hand and are on a first name basis with all our stockists.
Our main mission when we set up Clonakilty Chocolate was to help people connect with chocolate on a new level and delve deeply into honest, ethical business. And this is still what inspires us today.
All Stars Dips contains all natural herbs & spices with no preservatives, MSG, or gluten. Simply mix one package of All Stars Dips with 1 cup sour cream and 1 cup mayonnaise to make a dangerously delicious party dip that will leave your guests begging for more!
Cocoa Belle's handcrafted artisan products are inspired by Southern desserts for a nostalgic taste. Whether you want something for yourself or looking for the perfect gift, we welcome you to enjoy Cocoa Belle Chocolates today. We offer a wide variety of services, including direct ordering, subscription services, business to business sales, events and more.
The reincarnation of a family business, Lula’s Chocolates was opened in November of 2006 by Scott Lund and Aaron Davidson, former MBA classmates. Once known as Mrs. Lund’s Personality Chocolates, Lula’s Chocolates is named for the grandmother whose fresh, handmade “personality chocolates” charmed the residents of Salt Lake City, Utah, beginning in the 1940’s. Grandson and master chocolatier Scott Lund has reinvented his grandmother’s enterprise utilizing family traditions and recipes to make the ultra-fresh, small-batch confections that have the peninsula abuzz. Specializing in truffles and caramels, Lund makes these preservative-free treats with only premium natural ingredients.