We’ve won our first Good Food Award!

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Our Costa Esmeraldas, Ecuador 70% Dark bar has earned us our first Good Food Award for 2017! We are the first chocolate company in Los Angeles to ever win one – a huge honor!



We got a sample last year from Dan and immediately fell in love with it. We found our roast quickly and developed the bar in a way that preserves the natural nutty and floral notes, and we’ve loved seeing everyone’s reaction to tasting it.


We worked directly with the Salazar Family and Dan O’Doherty of Cacao Services to bring you some of the best cacao in the world, and a prestigious Good Food Award!

Here we all are (from left to right) – Dan O’Doherty, fermentation. David Menkes, chocolate maker. Freddy Salazar, farm manager. Corey Menkes, chocolate maker.

Thank you to everyone who has supported our tiny factory since we started in 2014!

–David and Corey Menkes
LetterPress Chocolate

Moving production

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A lot of people are asking us if we’re still operating out of our home kitchen. Our landlord asked us to move all the processing out, so we moved our tempering operation into a shared kitchen. While this allows us to mold our bars and roast and proof our beans, we still have to winnow and grind – tasks that don’t lend themselves to a shared kitchen space. We’re looking at options for where to continue grinding, and will announce when that aspect of our production is back up and running.

In short, as we are now in a certified kitchen with a wholesale health permit, we are no longer a Cottage Food Operation.