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

"I learned that Kimberly Yang turned an “expensive hobby” into Formosa after moving from Oklahoma to the Bay in 2014 and leaving psychiatry to pursue chocolate; praised by the Michelin Guide, Bon Appétit, and KTVU for her punchy bonbons in flavors like honey cinnamon and banana caramel, she launched Formosa in 2018, introduced her first bars in June 2022, works in a warm East Bay facility so production is limited to nighttime hours, stages elegant pop-ups with tango friends serving on silver platters, and sells at events around the area and online." - Paolo Bicchieri