Bahen & Co uses a traditional approach to chocolate making, operating from a family farm in Margaret River - Western Australia, a region abundant with raw natural beauty and a strong community that supports small producers.

Their stone ground Chocolate is made from bean to bar with restored old world machines lead by a 1930s Barth Sirocco Ball Roaster and circa 1910 Guitars Melangeur, operating slow and cool to preserve and respect the flavours from their original sours. 

As former vignerons, Jacqui and Josh Bahen are on a continual search for fine flavoured cocoa and build long-term relationships with farmers based on mutual benefits, paying direct to cut out the middle man and exceeding Fair Trade prices to respect their long earned efforts and expertise.