Jeff Fairhall and Joe Whinney.
“Theo’s model is based on a core idea – chocolate can be made in a way that allows everyone in the bean to bar process to thrive.”
Some specialties: cherry almond, black rice quinoa crunch, double chocolate peanut butter cups.
3400 Phinney Ave. North
Seattle, WA, 98103
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Chocolatiers with the following notations sell at least some products of this type, according to our research. To be 100% certain about a specific product, you may wish to contact the chocolate maker directly.
= Bean to Bar
= Gluten Free
= Fair Trade
= Sugar Free
Please note: Brief quotations above are from chocolatier websites to help provide insight into their processes.