Traditional chocolate works something like this: a poor country grows and exports cocoa beans. Ironically, the country that produces the most valuable ingredient benefits the least.

We make our chocolate from scratch (bean to bar) in Madagascar. This means every step of our process happens close to the source and our cocoa beans only spend a month between harvest and manufacturing.

It also means the people of Madagascar profit more (400% more) from their own natural resources.

In addition to working closely with farmers, we equitably source sugar, packaging materials and transportation, all in Madagascar. And skills, market knowledge, profit and ownership are shared with the people of Madagascar.

It isn’t always easy, doing all of this in Madagascar. We work through power shortages, crackling phone lines, offices without computers, a crazy time difference and a strange definition of paved roads… and we work through all of it in 3 different languages. But it’s also fun and means much more revenue for the people of Madagascar, four times more revenue than Fair Trade. And knowing we make a big difference in one of the poorest countries in the world makes it all worthwhile.