French Broad Chocolates
French Broad Chocolate didn't start in a factory — it started on a cacao plantation in Costa Rica. Founders Dan Rattigan and Jael Skeffington left graduate school, drove a vegetable-oil school bus to Puerto Viejo de Limón, and spent years farming cacao before eventually bringing their craft to Asheville, North Carolina. Today, their 14,000-square-foot bean-to-bar factory produces nearly 50 tons of chocolate a year — without losing the philosophy that started it all.
French Broad defines terroir as more than soil and climate. It's the culture, the relationships, and the community that shape every bar: direct-trade cacao, local Appalachian ingredients, and a commitment to composting, sourcing, and sharing that runs through every step of production.
We carry French Broad because they treat chocolate as a craft with a conscience — one that honors the land, the farmers, and the communities at every point in the chain.
