Chocolate kept on a short leash.
We buy from four farms, roast in ten kilo batches, and write down every one. The ledger is public; the pods are not. Sixteen bonbons a season, then we start again.
This season's sixteen
Four shells, four fillings, four pairs of hands. Every piece is finished the day it ships.
Burnt honey
Set honey cooked until it turns, folded through a 70% shell. Bitter first, then long.
Quince & bay
Membrillo from the tree behind the workshop, one bay leaf steeped in the cream.
Barley malt
Roasted barley infused overnight into milk ganache. Tastes like the end of a loaf.
Sea salt caramel
Caramel taken to the edge, salt from Maldon, nothing else in it.
Four farms, named on the wrapper.
We pay above the reference price and publish what we paid. Beans arrive in sacks of sixty kilos, get sorted by hand on the bench in the back, and are roasted the week they land — never held over a season.
From sack to box in a week
Sort
Sacks are emptied onto the bench and picked over by hand. Flat beans, twins and stones come out.
Roast
Ten kilos at a time, profiled per farm. Nothing is roasted to a house curve.
Conche
Thirty-six hours with cane sugar and nothing else. No lecithin, no added butter.
Fill
Shells cast in the morning, filled at noon, capped and boxed before five.
Three ways to take it
Postage included within the UK. Boxes leave on Tuesdays.
Four farms, a bench, and a roaster the size of a washing machine. The barley malt is the best thing I ate this year.