CAL.

We make chocolate, chocolate spread, and panettone using traditional methods and minimal ingredients.

Working bean-to-bar means we have full control of the final product. We source organic cocoa beans from small farms that focus on regenerative practices – building soil health, biodiversity, and working with the land, not against it.

Each batch of chocolate is roasted low and slow, adapting our process to bring out the true character of the beans. From roasting temperature to conching time, these small differences shape the flavour of every bar we make.

Our panettone is made using the traditional Milan method – two doughs over three days with naturally leavened starter. We candy apples from forgotten Cornish orchards, make our own buckwheat praline, and use butter specially made for us to preserve the fermentation process.