What is Bean to Bar? Bean to bar is the process of making chocolate from raw cacao bean to finished chocolate bar. We are so proud to be one of very few UK producers who craft from bean to bar.
Bare Bones Chocolate ™ is a micro-batch, bean to bar chocolate company based in Glasgow created by us, Cameron and Lara. As chocolate and speciality food enthusiasts, we wanted to create our own brand that was built on incredible chocolate with impeccable detail through every process. Cameron is a Design Engineer previously working for a premium automotive manufacturer. With a passion for coffee and bicycles, Cam is behind the precision and focus that goes into being a chocolate maker. Lara is a food photographer and chef, previously working in London alongside some incredible chefs, photographers and makers. Obsessed with food, good design and coffee culture, Lara works on every step from roasting to social media.
We make our chocolate in a tiny workshop in the South Side of Glasgow in micro-batches of around 8kg at a time. We roast our cacao on a modified Giesen coffee roaster and have engineered most of our equipment from scratch, to get the best possible quality for our batch sizes. We want to highlight the importance of good chocolate – free from emulsifiers and additives.
We designed the branding ourselves in a simplistic and minimalist style that compliments the quality of the chocolate inside. We wanted to create packaging that mother nature would be proud of – focusing on reducing our impact on the planet rather than increasing profit margins! All of our packaging is sourced from inside the UK and Europe. We only use packaging that is from recycled sources and which can be recycled or composted after eating. Our beautiful boxes are made using recycled paper coffee cups and our wrappers are from Vegware - no foil, no plastic.
We want to build a sustainable brand that can make a difference in the chocolate and food scene. We want to share our fascination for cacao with our customers and demonstrate how incredible it can taste – without soya lecithin, vegetable fats, additives or E-numbers. Chocolate should be pure, delicious and ethical. Honouring the farmers, the cacao and the maker.
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