In 2014, David and Corey Menkes began making chocolate in their LA apartment before the landlord asked them to move the budding business elsewhere. They took their small-batch equipment to a shared commercial kitchen and used the additional space to begin working with beans from more origins around the world. With each batch, they work to express the unique flavors of that particular place and harvest, favoring an extended grind and aging their chocolate for at least a month before tempering and making bars.
1651 North Wells St | Chicago, IL 60614
Located in Old Town between North and Eugenie
Monday-Thursday from 7:30am - 3pm
Friday-Sunday from 7:30am - 6pm
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