Two Ways Into the Ritual
What makes our cacao holy
Most chocolate starts by pressing the fat out of the bean. We never do.
Holy Cacao
Whole beans stone-ground into a paste, cacao butter still in it.
Keeps its natural fats, antioxidants and theobromine.
No additives. Nothing taken out.
Cacao powder
Beans pressed to remove the fat, then ground down.
Loses nutrients along with the fat.
Often defatted or alkalized.
Dark chocolate
Heavily processed, far from the original bean.
Most natural compounds lost on the way.
Usually sugar, dairy, emulsifiers, preservatives.
Meet Leah and Blake
Two yoga teachers who found ceremonial cacao years before we ever thought about selling it. What started as one pop-up at the Mar Vista Farmers Market on Valentine's Day, 2023 is now six or seven markets a week — same cacao, same reason we started.
Single-origin Ecuadorian cacao
Six LA farmers markets a week
Tested for heavy metals
Full-fat, never defatted