Inspired by Indigenous Peoples’ Day last week, I thought I’d take the occasion to start the first installment of a three-part series on the history and development of chocolate from the New World to Modern Day. Maya populations still produce some of...
About six months ago, we started making chocolate out of a cacao from a farm and fermentary in Ecuador called Camino Verde. Internally, it’s become a bit of a favorite, but our café manager Jenna had an experience that prompted a deeper dive into the...
Earlier this year, Maya Granit made the move from our wholesale jungle to the real jungle of Belize to work as the Managing Director of Maya Mountain Cacao. Here, she recounts what it’s like working on the other side of the chocolate supply chain. My...
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