Utah Is the Forefront of America's Bean-to-Bar Chocolate Movement - AFAR
"Cofounded by Anna Sear after discovering bean-to-bar chocolate, this award-winning maker moved to Heber City in 2015 and focuses on single-origin, small-batch production that highlights the cacao bean’s natural fruitiness and nuttiness. While the team enjoys experimenting with unconventional inclusions—examples include juniper and lavender, raspberries and champagne, and pine nuts—the core goal remains to showcase the nuanced flavors that careful roasting and in-house processing can bring out of high-quality beans." - Mae Hamilton
