The Ferry Building is a lot of things: an iconic bayside tower, a commuter terminal, the beating center of local commerce in San Francisco, and it's our home. We love the Ferry Building, and we've been happy to be a part of the community there for about two years. In...

I love figs. When I was growing up in my mother's house, we had a Black Mission fig tree in the backyard that produced the most delicious, plump little figs in the summertime. I especially love how they pair with chocolate—that syrupy sweetness with a tart...

For the past few weeks, Executive Pastry Chef Lisa Vega and our pastry team have been busy developing three new recipes to coincide with the opening of our Ferry Building brick-and-mortar space. Below, she recounts just how it all came together.  A canelé is a...

Two and a half years ago, Sarah Hartman joined the Dandelion team as an intern in the hopes of starting her own chocolate company. From day one, we could tell that she shared the same passion about chocolate as we do. Sarah was the kind of intern you dream about, no...

See you all next year!

For information about our 12 Nights of Chocolate, including tickets, click here. Since the earliest days of Dandelion, we've always dreamed of having an advent Calendar to count down the days until Christmas. Opening up the small doors and finding a little treat was a...

At Dandelion, we use only two ingredients in our bars, but we spend most of our time talking about just one: cocoa beans. It makes sense, beans give us a lot to talk about: flavor, process, environmental impact, the producers we work with, genetics, history, and more....