About the Maple Sugar

This maple sugar is sourced locally from the Severance Family Farm in Northfield, Massachusetts.  Milt and Robin Severance tap the trees and run the operation, and they are one of the only small maple producers in the state that can granulate their own maple sugar.  The maple sugar we’ve used in this bar is the same that we use to craft our award-winning Asochivite with Maple Sugar Dark Chocolate.

About the Brown Butter

Award-winning High Lawn Farm is located just west of us in the Berkshires and is home to 220 Jersey Cows that make the most delicious, nutrient-dense, naturally sweet, 100% natural milk and slow churned butter.  Highlawn’s Jersey girls graze on fresh grass in the summer months, have waterbeds to sleep on in heated barns in the winter, are never given RBST, and almost all of their winter feed comes straight from their own corn and hayfields.  To go full circle 100% of the cow manure is used as fertilizer for Highlawn’s corn and forage crops as needed and in balance with the soil.  We carefully brown High Lawn’s Berkshire Fresh butter and add it to this bar to enhance the rich flavor experience.

About the Cardamom

The Cloud Forest Cardamom for this bar is sourced directly by Burlap & Barrel from a single estate, biodynamic and regenerative farm in the high-altitude cloud forest of Guatemala.  This yellow cardamom has a soft and sweet flavor that complements the ingredients in our Winter bar so well.

Burlap & Barrel is a Public Benefit Corporation building new international food supply chains that are equitable, transparent and traceable. Their unique and personally sourced spices can be found in the kitchens of Michelin star chefs. And for good reason – the flavors are extraordinary. We encourage you to check out their website to learn more about the great work they’re doing, and also discover their unmatched selection of spices.

About our Boyaca Cacao

We are proud to be one of the first chocolate makers to work with Impulsa Bacao and use their Colombian Boyaca beans to make our chocolate.  In addition to the beans’ comforting and delicious flavor profile, we were truly impressed but the desire and commitment of the community to consistently grow and produce high quality cacao.

Years ago smallholder farmers from San Pablo de Borbur, Colombia were some of the first to voluntarily depart from the divisive and violent coca-production lifestyle.  They chose a healthier, safer and more enjoyable path, which includes working together to produce the cacao we rely on to craft this Winter bar as well as our award-winning Boyaca 73% dark chocolate.  To learn more about this origin, check out our Boyaca page.