Will Dixon, Founder   Will is a mechanical engineer by training, one whose love of good, honest food was nurtured by his father, a gentleman farmer in the lush rolling hills of rural Maryland, just north of Baltimore. His accompanying love of botany was born in the mid-Atlantic hardwood forests and on the shores of the Chesapeake Bay. Before founding Bellflower, Will spent the bulk of his career in the energy management and technology sectors, holding an MBA in Technology Management from the University of Washington. 

Will Dixon, Founder

Will is a mechanical engineer by training, one whose love of good, honest food was nurtured by his father, a gentleman farmer in the lush rolling hills of rural Maryland, just north of Baltimore. His accompanying love of botany was born in the mid-Atlantic hardwood forests and on the shores of the Chesapeake Bay. Before founding Bellflower, Will spent the bulk of his career in the energy management and technology sectors, holding an MBA in Technology Management from the University of Washington. 

  Callie Neylan, Founder   Callie is a classically trained designer, having spent her career straddled between academia and the tech sector, designing for NPR, Gensler, Teague, and Microsoft and teaching at MICA (Maryland Institute College of Art), the University of Maryland, and the University of Washington. Chocolate making provides an analog counter to her digital life, allowing her to indulge her passion for good food. A Colorado native, she holds an MFA in Design from the University of Washington. 

Callie Neylan, Founder

Callie is a classically trained designer, having spent her career straddled between academia and the tech sector, designing for NPR, Gensler, Teague, and Microsoft and teaching at MICA (Maryland Institute College of Art), the University of Maryland, and the University of Washington. Chocolate making provides an analog counter to her digital life, allowing her to indulge her passion for good food. A Colorado native, she holds an MFA in Design from the University of Washington. 

  Lucas Rickerson, Chocolate Maker   Lucas is a midwestern bred coffee professional, using his coffee experience as a lens for craft chocolate making. His work in the world of caffeine is a decade-long journey with TeeGschwendner, Intelligentsia, Soho House and La Marzocco, to name a few. Through his love of travel and meeting other chocolate makers, his goal is to be a transparent connection between cacao and consumer, working to increase the positive impact on the lives of everyone involved in craft chocolate by helping people make educated decisions when buying high-quality, ethically-sourced chocolate. 

Lucas Rickerson, Chocolate Maker

Lucas is a midwestern bred coffee professional, using his coffee experience as a lens for craft chocolate making. His work in the world of caffeine is a decade-long journey with TeeGschwendner, Intelligentsia, Soho House and La Marzocco, to name a few. Through his love of travel and meeting other chocolate makers, his goal is to be a transparent connection between cacao and consumer, working to increase the positive impact on the lives of everyone involved in craft chocolate by helping people make educated decisions when buying high-quality, ethically-sourced chocolate. 

 
  Michaela Pomeroy, General Assistant   Michaela was practically born in a bakery. She spent much of her childhood watching her entrepreneurial father wrestle pounds of dough, yeast, and water into delicious baked goods. Since then, she's garnered a decade of experience in the retail food industry, slinging coffee at Starbucks all over Seattle; artisanal gelato at  Pitango  in Baltimore's historic Fell’s Point; and burgers at Red Robin.  At Bellflower, Michaela shares her depth of knowledge about the food industry on both the production and logistics sides. Her attention-to-detail, thoroughness and pragmatism help ensure quality and consistency for Bellflower's entire product line. 

Michaela Pomeroy, General Assistant

Michaela was practically born in a bakery. She spent much of her childhood watching her entrepreneurial father wrestle pounds of dough, yeast, and water into delicious baked goods. Since then, she's garnered a decade of experience in the retail food industry, slinging coffee at Starbucks all over Seattle; artisanal gelato at Pitango in Baltimore's historic Fell’s Point; and burgers at Red Robin.

At Bellflower, Michaela shares her depth of knowledge about the food industry on both the production and logistics sides. Her attention-to-detail, thoroughness and pragmatism help ensure quality and consistency for Bellflower's entire product line. 

  Demian Johnston, Letterpress Printer   Demian Johnston is the Designer and Pressman at Annie's Art & Press, a letterpress shop in Seattle's Ballard neighborhood. Working closely with Callie to implement the Bellflower brand, he is the one responsible for the beautiful letterpress printed wrappers found on our limited edition bars. His design and illustration work has appeared in The Stranger, Seattle Weekly, City Arts, and Beer Advocate. He is also the founder of the art and music label  Dead Accents .

Demian Johnston, Letterpress Printer

Demian Johnston is the Designer and Pressman at Annie's Art & Press, a letterpress shop in Seattle's Ballard neighborhood. Working closely with Callie to implement the Bellflower brand, he is the one responsible for the beautiful letterpress printed wrappers found on our limited edition bars. His design and illustration work has appeared in The Stranger, Seattle Weekly, City Arts, and Beer Advocate. He is also the founder of the art and music label Dead Accents.

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