5 Up-and-Coming Bay Area Chocolate Companies to Know | Eater SF

"I learned that discovering fine chocolate in Paris at 32 prompted David Upchurch to leave architecture after losing his job in January 2009, study pastry at City College, apprentice at Saratoga Chocolates, spend five years at Recchiuti Confections, and then launch his eponymous business in 2017 focused on fine‑grade chocolate; he now makes inclusion bars and truffles that reflect his point of view (including celebrations of queer pride), has been selling at the Stonestown farmers market (Sundays, 9 a.m.–1 p.m.), and dreams of opening a storefront." - Paolo Bicchieri