A former life as a winemaker has seeded in Josh Bahen an attention to detail and understanding that achieving simplicity in chocolate making is harder than complex. Bahen & Co makes stone ground chocolate from bean to bar. A traditional approach to chocolate making that returns to a slower pace of a previous time.
Restored from a vintage age and lead by a 1930’s Barth Sirocco Ball Roaster and circa 1910 Guitard Melangeur, the chocolate machines operate slow and cool with the wisdom needed to preserve the taste of distant places.
Building long-term relationships with farmers based on solid principles of mutual benefit, transparent and fair is incredibly important to the Bahen team. By paying direct and cutting out the middleman, they exceed Fair Trade and pay prices that respect the farmer's efforts.
The chocolate factory operates from the family farm in Margaret River - Western Australia. A region with a raw natural beauty and strong community that supports the efforts of its small producers.
Find out more about Bahen & Co here.