Two University of Arkansas alumni, Lauren Blanco and Preston Stewart pulled together their savings in 2014 to buy their first pieces of chocolate making equipment.
Lauren, with a background in cultural anthropology and French, spent 5 years working in grassroots economic development in war torn countries where she saw business as a force of good and encountered her first cacao farm. Driven to make a positive difference in the cacao supply chain, she leads the company's strategy, creative direction, and product development.
Preston's background in chemistry and a passion for food science led him to the technical and scientific approach to chocolate making. After tasting craft chocolate for the first time, he dove headfirst into flavor creation and machine tinkering to figure out the process of making chocolate from scratch.
Today, Lauren leads the company as sole proprietor and CEO.
Our company values are celebration and restoration. We seek to celebrate people and the cocoa bean, and to restore our supply chain and the earth one chocolate bar at a time.
We do this through sustainable practices like a (near)zero waste initiative, compostable and recyclable packaging; through investing in transparency in our supply chain and higher quality cocoa beans.