Sprinkle pool at the Museum of Ice Cream.

Sprinkle pool at the Museum of Ice Cream.

ca·dence choc·o·lates (ˈkā-dən(t)s ˈCHäk(ə)ləts)

  1. n.  Bonbons handcrafted in San Francisco.
  2. v.  To find your rhythm and savor the moment.

We want to make fresh chocolates you love and deliver them as soon as possible.

We do not have a storefront, but bike delivery is complimentary to most neighborhoods in San Francisco and Oakland. Delivery by 1-3 day mail is available within the contiguous 48 states.

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Our Chocolates

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Cadence Chocolates was awarded five times in their first SF International Chocolate Salon, including Gold in Milk Chocolate. See all their accolades from SFICS here.

We take great pride in our vegan offerings and strive to make chocolates that are as memorable as they are delicious. Fact: 50% of our custom wedding chocolate requests are vegan.

Everything is done by hand, from polishing and painting the molds to finishing packages with a bow of twine. We take great pride in meticulous work that you can taste and see. Please see our menu for available flavors and more information on our ingredients.

We do our best to incorporate locally sourced and produced ingredients. Fresh lavender and rosemary are locally foraged and seasonal fruits are carefully selected at San Francisco farmers markets.

The equipment and facility used to make our chocolates is also used for products containing milk, eggs, peanuts, tree nuts, soy, and wheat. We employ best practices in food handling to avoid cross contamination with these common allergens.

Read what other people are saying about our chocolates here and here.

Our Story

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Cadence Chocolates is an artisanal chocolate company handcrafting delicious, beautiful bonbons. Our chocolatier learned the craft during long hours in fine dining restaurants and left it behind to bring you that same level of chocolate outside the prix fixe menu.

The mindset "savor promptly" drives our small batch sizes. We don't have a storefront or warehouse full of chocolates waiting on shelves to be bought while their flavors fade; we make chocolates to order so you get the freshest, most flavorful chocolates possible. On the rare occasion that we offer boxed flavor sets, the chocolates are produced in small batches for a limited sale, and we always sell out.

In a commitment to the environment and the two-wheeled culture of this city, we deliver by bike whenever possible in San Francisco.

 

 

Our Chocolatier

Chocolatier Melissa Santos making ganache to fill chocolates.

Chocolatier Melissa Santos making ganache to fill chocolates.

Cadence Chocolates was in the back of Melissa Santos' mind before it ever had a name. Our chocolatier grew up in western Washington and started baking at the age of ten, making lemon bars and brownies out of a box with her mom for piano recitals. She studied biology at the University of Puget Sound and modeled in southeast Asia before anyone suggested doing what she liked to do for her career.

Her love of baking kickstarted a pastry career in fine dining kitchens in Singapore. After a year at Iggy’s, she returned to the west coast and worked in the Bay Area restaurants Coi, Plum, and Commis. Four years of fine dining and woeful paychecks later, she decided she would rather start a business doing the thing she loved most. She spent a year working in production kitchens to feel it out and during that time, Cadence Chocolates was born.

When she's not working up a storm at Cadence, she enjoys biking, cooking, and singing along to whatever is on. She laments being a long distance aunt and doing less yoga. When no one else is in the kitchen, the podcasts Call Your Girlfriend, Reply All, and My Favorite Murder keep her company.

photo by Kate Romano

Thank You

Many people have shared their stories, experience, and knowledge with us. This list is anything but exhaustive, but we are ever grateful to:

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Albaro at Your Printer, for his patience and making our very first printed materials for packaging look good

Alexandra at Gâté Comme des Filles

Andres Lara, for teaching us how to make it dance

Ann Marie at Crumb, for helping us think through plenty, source ingredients, and a lot of laughing

Casey and Talia for smiling through the heat and too many rooftop chocolates to give a human touch to our photos

Cole at Black Sands

I-Li at Vice Chocolates

Ivan O’Neill, for his support, resident taste testing, and evangelism

Issac at Cacao

Jesikah Stolaroff, for being the best friend ever

Joshua Meiseman, for being an incredible mentor and giving us tiny work for big hands

Kate Romano, for wondrous food photography

Katie Wallace, for creating our logo and font for packaging

Lazy Bear

Maralyn at Have Your Cake

Michel Bistro

Mindy at Jade Chocolates

Praz at City Copy & Print, for being quick, responsive, and turning out excellent printed materials when I'm (persistently) in a pinch

Ruby Guerra, for painting and packaging chocolates with attention to detail

Simon Sebastian, for asking Melissa what she wanted to do and telling her to go do that

Steve at The Chocolate Makers Studio