Q: Where are you located? Is there a storefront?
A: We make our chocolates in San Francisco out of a shared kitchen and sell them online. While there’s no physical shop, we do local bike delivery to most SF neighborhoods and ship if the weather is OK.
Bike delivery range: Bernal Heights, Mission, Downtown, Soma, Financial District, Western Addition, Nopa, Haight Ashbury, Lower Haight and Inner Richmond. Feel free to check in with us on possible delivery fees beyond these places.
Q: Do you sell your chocolates anywhere else?
A: Sometimes at the De Young Museum. We also started collaborating with Dandelion Chocolate in 2017 on their advent calendar and look forward to it every year. Honestly, we love bike delivering around San Francisco and can probably bring them right to your door if you’re local.
Q: The online shop says “sold out”—when will you restock?
A: Hopefully soon! We generally put a notice up for around when we’ll be restocked and announce new batches on social media. Sometimes we close for private events or to give the team a break, so we set the shop to “sold out.” We (and the chocolates) will be back, promise.
Q: Do you ever offer deals, discounts or free shipping?
A: Shipping is free on orders of $60 or more. Please use promo code 60SHIPS at checkout.
Q: How fast can I get chocolates? Can I get them the same day I order?
A: We typically need at least two days from ordering to out the door, whether that’s for bike delivery or dropping them at the post office. Custom orders require at least one month notice and full payment in advance—email us at firstname.lastname@example.org to talk.
Q: Where do you ship?
A: SF neighborhoods outside of our bike delivery range, the lower 48 states and Alaska, weather permitting. During warm weather, we will only ship to places where USPS Priority Shipping will arrive the next day.
Q: When do you ship and how long does it take for them to arrive?
A: We typically ship Monday—Wednesday so they arrive by Saturday at the latest with USPS priority shipping. We’ll check the weather and time it for the safest weather in transit. It usually takes us a couple days to assemble your order and you’ll receive tracking info when the shipping label is made.
Q: Can I place an order in advance?
A: Absolutely! Order through the website and note when you’d like them. If we’re sold out, email us at email@example.com to make arrangements.
Q: How do I get custom chocolates?
A: Give us plenty of notice (at least a month) and reach out using our contact form. Custom work requires a deposit to hold your date and payment in full four weeks prior to delivery.
Q: How do you make them?
A: With a lot of patience and care. We wrote a blog post about our chocolate making process.
Q: Do you offer vegan or plant-based chocolates?
A: Yes! Actually most of our flavors are dairy-free.
Q: Do you accommodate dietary restrictions and allergies?
A: We try our best, but we do work in a shared kitchen so it’s possible that ingredients you’re trying to avoid are present in trace amounts. If dining out would generally be problematic, our chocolates might not be the right fit.
Q: Do you donate chocolates or sponsor events?
A: Yes! Our sponsorship and profit sharing is dedicated to nonprofits, NGOs, and organizations that align with our values of lifting up underserved communities, caring our community, and equality. Please email firstname.lastname@example.org if this sounds like you. Outside of that, we love people that value our work and are happy to discuss paid business opportunities.
Q: I can get you really great exposure, how do you feel about collaborating?
A: Exposure in trade for goods or services is an offer that generally makes artists feel undervalued and their financial situations worse for it. Please respect our time and skills by offering us proper compensation.
Q: Do you offer classes?
A: We used to, but it turns out we’re much happier spending our days making chocolate for you. Feel free to email us at email@example.com with questions, we love novice chocolatiers. We’ve heard really great things about classes with Rachel Dunn and intensive classes with Melissa Coppel.
Q. Where did you learn how to make chocolates?
A. Chocolatier Melissa trained in fine dining restaurants in Singapore and the Bay Area. She loved learning from her mentors Andres Lara while at Iggy’s and Joshua Meiseman while at Commis.
Q: Are you hiring?
A: We’re a small business and are not looking to expand the team at this time.