Our chocolate factory, cacao and vanilla orchid germination room, and boutique retail shop are all located under the same roof at 428 E. Haley Street in downtown Santa Barbara. The building was historically a dry cleaner, and we provide tours of our ambitious process as well as tasting experiences. When Mike first started roasting cocoa and building out his own equipment for small-scale chocolate making in 2010, he was one of the first in the country doing what has now been firmly established as the bean-to-bar niche of chocolate making. This means we do everything from sourcing raw, unroasted, high-quality cocoa beans from growers in several different countries – like Madagascar, Dominican Republic, Tanzania, and Bolivia – developing roast profiles to accentuate the subtle, and often delicate, flavor characteristics inherent in beans from each origin, cracking and winnowing, refining, tempering, and molding chocolate as well as producing our own flavors in an on-site lab. Our chocolate, made in Santa Barbara, California, is always prepared in small batches with no emulsifiers or additives.