Small-Batch · Single-Origin · Stone Workshop

Come taste
where it begins.

Single-origin beans. Copper drum roasting. Marble tempering. Every bar made by hand in our stone workshop — and you can watch it all happen.

340+ tastings hosted in 2025 · Saturdays, 2–5 PM

Origin

Ecuador · Nacional

Tempered

Marble slab · By hand

Finished

Letterpress wrapped

Cacao

a gallery walk

The Journey from Bean to Bar

Scroll slowly. Each frame is a moment in the making — hover to hear the story behind it.

Fresh cacao pods split open revealing white pulp and raw beans on a wooden table

"This Ecuadorian Nacional was fermented for six days under banana leaves."

Ecuador · Nacional

"Each sack arrives with a fermentation log signed by the farmer."

Origin Farm

Someone is very interested in what's in that burlap sack.

"Roasted at 138°C for 22 minutes. The barn fills with a smell like toasted bread and dark fruit."

Copper Drum Roast

138°C

Peak roast temperature

Every origin roasts differently. Madagascar needs 4 more minutes than Peru.

Dark chocolate being spread across a cold marble slab for hand tempering

"Tempering on marble. The chocolate needs to drop to 27°C before rising to 31°C — that's the snap."

Marble Temper

Close-up of a chocolate bar being broken to reveal glossy snap and interior texture

"The snap test. If it's right, you hear it across the room."

The Snap

After a long afternoon of tasting, a small rest is earned.

Finished chocolate bars wrapped in cream letterpress paper on a wooden table

"Wrapped in letterpress. The paper is from a printer in Vermont who uses the same press since 1962."

Letterpress Wrapped

6 origins

Currently in rotation

Ecuador, Peru, Madagascar, São Tomé, Vietnam, and a small Dominican plot.

Bonbon collection with gold leaf and dusted cocoa powder on slate

"The bonbon collection changes with the season. Right now: cardamom, blood orange, and smoked sea salt."

Seasonal Bonbons

Tasting room with wooden table, broken chocolate bars, and small tasting spoons in afternoon light

"Saturdays, 2 PM. Wooden table, eight seats, and nowhere else you need to be."

The Tasting Room

The little spoon never lies.

Cacao nibs in a ceramic bowl alongside a broken dark chocolate bar

"Nibs before grinding. Crunchy, nutty, nothing like the finished bar — yet."

Raw Nibs

three ways in

Choose Your Experience

Whether you're curious, hands-on, or planning something special — there's a seat at our table.

Discovery Tasting

$48 per person

90 min · Up to 12 guests

Six origins, six bars, one small wooden spoon. We trace the flavour from the farm to the snap — and you get to decide which bean wins.

6 single-origin tastings
Tasting notes included
Farmer Q&A cards
One bar to take home

Hands tempering dark chocolate on a marble slab with a scraper in warm workshop light

Make your own bar. Take it home.

Bean-to-Bar Workshop

$120 per person

3 hours · Up to 8 guests

Roast, winnow, grind, and temper. You'll leave with two bars you made yourself and an understanding of why chocolate costs what it does.

Full roasting session
Marble tempering lesson
Two custom bars to take home
Recipe card & sourcing guide

The workshop is yours for the evening

Private Event

From $1,200

Custom · Up to 20 guests

Wedding amenities, corporate gifting, hotel concierge sourcing, or a dinner party that ends in molten chocolate. Tell us what you're imagining.

Exclusive use of the workshop
Custom packaging & labels
Paired wine or spirits available
Dedicated host throughout

Not ready to pick a date?

Purchase a voucher — recipient books their own date

"The snap test. The pour test. The melt-on-your-tongue test. We run all three before a bar ever leaves this room."

— The Workshop, every Saturday morning

22 min

Average roast time

31°C

Temper finish temp

6 days