The first bean to bar chocolate company in LA

Letterpress Chocolate is all about the beans! Based in LA, they handcraft every chocolate bar in their tiny factory. They were the first bean to bar chocolate company in LA. They take pride in sourcing the best cacao beans, sort and roast them by hand, and work with them in small batches to preserve the origin. They grind the beans in traditional stone melangeurs for at least 48 hours, and allow them to age for at least a month. They don’t use soy, wheat, or dairy in their products, allowing the pure cacao flavor to shine.

They partner with many foundations and investors to continue their education, ensuring the highest quality and most pristine cacao. Their site contains information on the chocolate production process, from the bean to the bar. They strive to educate the public on the importance of this process, the supreme quality and taste that it ensures, as well as the sustainable nature.

They have multiple varieties of chocolate, all specific to region, harvest, and date. They treat their chocolate like wine. Their packaging resembles old school stamps. They utilize different colors to highlight the multiple varieties, and special nature of each chocolate. Silver and gold accents elude to a fancier crowd.

Check them out here

Callie Cavanaugh is an IXDMA graduate student at CU Boulder and lead designer at Radici Design, a design studio that builds artisan brands.

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