Eigen

Kevin and Stephen’s lifetime love of food - and sweets - led them to experiment with making bean-to-bar chocolate, leading to the fudgy, aroma-filled chocolate workshop we have today.

Kevin’s background as a polymer chemist and passion for trying to make anything at least once illuminated his path to becoming a chocolate maker. Chocolate-making is very scientific - you must recognize the relationship between roasting temperature vs. flavor development and understand how the ingredients interact with one another. With his technical knowledge and everyday learnings, he dives headfirst into the new flavor creations we conjure up every month.

As a zoologist and avid permaculturist, Stephen’s interest in becoming a chocolate maker grew from understanding the negative impacts commodity agriculture imposes on the planet and communities around the world. We discovered an alternative path to make chocolate, one that benefits Nature and people. Craft chocolate is better for the Earth, is better for the farmers growing it and it not only tastes better, its better for you. There’s a need for more chocolate makers to purchase this regenerative cacao to make it financially stable for producers. These reasons helped Stephen decide this was something worth pursuing.