Deeply rooted in a background of woodworking and boat building, Adam Dick and Dustin Taylor have always loved working with their hands. After hearing about what was going on in the young and growing American craft chocolate movement, they were drawn to the common threads they saw in working with wood and crafting chocolate from the bean. In 2010, they bought some small-scale equipment and began making chocolate. The most hands-on approach they could take was to start with the raw cacao. They source the finest, fairly traded, organic cacao and organic sugar, and perform all the steps in-house to turn the raw ingredients into delicious chocolate. They forego the use of vanilla, additional cocoa butter or other emulsifiers to highlight the subtle flavor nuances in the cacao sourced from around the world.