Bar au Chocolat arises from a simple, yet all-consuming desire: to make delicious chocolate. What began as a passion has become a study of agriculture, chemistry, history, politics, culture, art, and the physiology of taste.

It is within both the natural environment and the people who cultivate cacao that the artistry of our chocolate begins. Our production is driven by a deep reverence for farmers who work the land in a sustainable manner, through traditional harvesting, fermentation, and drying techniques. Once we source and import quality region-specific cacao, we strive to capture its evocative flavors and sensations.

As a boutique chocolatemaker, we produce small quantities of single origin or estate darks. Our exploration of cacao has influenced us to take a minimalist approach to chocolatemaking, where the inherent bitterness of cacao is brought into beautiful balance with the sweetness of sugar. For us, stripping chocolate down to two ingredients presents an irresistible challenge—and a call to be a little bit daring.

We want our chocolate to feed people, to nourish them wholly, so their music will flow . . .

Nicole Trutanich