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We welcome inquiries about our products, process, and sourcing. Click here for our media kit. |
WHAT THE PRESS IS SAYING
“Dandelion roasts and grinds beans from a single farm or cooperative at a time. It’s a winemaker’s approach, and each bar is as distinct from the next as a Chianti is from a Barolo.” “This San Francisco bean-to-bar producer makes artisanal single-origin bars wrapped in beautiful paper.” “At Dandelion Chocolate’s bean-to-bar factory and café, you’ll find single-source chocolate bars roasted to subtle perfection.” “This is how chocolate should be—complex and alive but balanced, not unhinged.” “Dandelion Chocolate: where they teach small, personalized classes at their Mission District shop in San Francisco.” “If chocolate has terroir, then this one has it in spades. Each time I take a bite I can’t help imagining the ground the beans were grown in.” “‘Small batch’ is what’s big at Dandelion Chocolate, a new bean-to-bar factory and cafe in San Francisco’s Mission District. Here, the focus is on quality, not quantity: Made in small amounts (with no batch exactly the same), at any given time nearly all the chocolate is on display, and it sells out almost immediately.” “They’re artisans without being mysterious about it. As a longtime evangelist for the maker community, Dandelion’s love of the process (so deceptively simple!) exemplifies the maker culture that I so dearly love.” |
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