ABOUT THE FOUNDER

Ryan developed a deep passion for cacao and chocolate while living in Ecuador, beginning in late 2011.  From his first taste of the fresh cacao fruit in Ecuador's Amazon to learning of the different aromatic qualities intrinsic in cacao - accentuated through many steps leading up to and including chocolate making - he was hooked.  

Amazon rainforest near Tena, Ecuador

 
 

Ryan’s first fresh cacao, near Tena, Ecuador, in late 2011.

During the latter period of his time in Ecuador, he spent three months engaged in a bean-to-bar chocolate volunteer exchange at El Quetzal in the cloud forest of Mindo. At El Quetzal, he made chocolate and gave tours of the bean-to-bar process.

Upon returning to California in 2013, he worked as a chocolatier for OCHO Candy in West Oakland where he furthered his chocolate knowledge and was mentored by the former production manager of world-renowned Recchiuti Chocolates.

Subsequently, he worked at Dandelion Chocolate in San Francisco where, through his inherent curiosity, he honed his understanding of bean-to-bar craft chocolate. He left in late 2021 as a Senior Chocolate Maker. 

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