Bellflower Chocolate Company makes small-batch, honest, simple chocolate with a focus on love, quality, and craftsmanship.
Love for the earth and its provisions. Love for the people we work with. Quality of the ingredients we source. Care and craftsmanship bestowed upon each product we make.
We love science, technology, engineering, good design, and good food. Bellflower Chocolate Company is the company we created to indulge in all of those things. The Pacific Northwest is our home, the Olympic Mountains, our muse. We are inspired by plants that provide us with chocolate, first and foremost, and so many other delicious things.
Returning to Seattle in 2012 after five years on the East Coast, in part because we missed Pacific Northwest food, we founded Bellflower. Will had long dreamed of starting his own business. So, combining our design and engineering backgrounds, we used design methodologies to consider how we might innovate on something that hadn't been re-imagined. We took a few of our favorite things: bean-to-bar chocolate and Seattle's own Rachel's Ginger Beer and Dry Soda, combining all three concepts to develop our unique line of bean-to-bottle™, botanical chocolate milk on tap. Our bean-to-bar™ chocolate, developed shortly thereafter, was a natural extension of our flagship chocolate milk product.
We called ourselves “Bellflower”, after Campanula piperi or “Piper's bellflower”, an alpine flower unique to the Olympic Peninsula and named after Charles Piper, father of Pacific Northwest botany. And we identified our company with the midge, i.e., the micro pollinating fly without which cacao would not exist.
And that, my friends, is the gist of our story. Bon appétit!
Will Dixon + Callie Neylan / Chocolate Makers + Lovers of Good Food
Books and films that fundamentally shaped our philosophy around food:
Books that fundamentally shaped our philosophy around business:
Marketing materials that communicate our vision: