Coming soon
Pricing pure chocolate without underselling your craft
A simple framework I use with my students to price bars that honour both the bean and the maker.
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Journal
Blogs.
Slow notes on craft, business, and the quiet work of building something real.
Coming soon
From your kitchen to a real brand
The first five systems every home-based chocolatier should set up before they sell their tenth bar.
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Coming soon
Why Indian-origin chocolate belongs on the world stage
Our terroir, our stories, our flavour. A note on what it means to build globally from here.
Read soon →