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It starts by buying premium beans at above market prices from small farms and cooperatives from around the world. The beans are then sorted and assessed
The beans are then roasted with a profile that best suits their flavours - sometime long and low heat, sometimes a higher heat for shorter periods
We then have to crack the beans in a special machine with rotating steel jaws. After that they are winnowed to separate the cocoa nibs from the husk
The beans are then ground into liquid over many hours in a rotating melanger with large granite wheels. Other ingredients are also added at this stage such as sugar, milk powder, or cocoa butter
Finally we have chocolate as you would know it. After waiting a couple of weeks the chocolate can finally be tempered in a special machine, then moulded and wrapped
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Stable Workshop. Newton St Loe, Bath            BA2 9BR

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