Will Dixon, Founder 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. Will has 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 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. Her interest in chocolate making comes from a desire to counter her digital life with an analog one that allows her to indulge her passion for good food. A Colorado native, she holds an MFA in Design from the University of Washington.
Lucas Rickerson, Apprentice Chocolate Maker, is a midwestern bred coffee professional adjusting to the world of craft chocolate. His work in the world of caffeine is a decade long journey with TeeGschwendner, Intelligentsia, Soho House and La Marzocco, to name a few. Using the specialty coffee industry as a lens, he finds his focus on social, environmental, and culinary implications of craft chocolate quite the delectable adventure. Outside of his professional life, he has a hands-on approach to fostering good food as an avid gardener and baker. In this new movement of craft chocolate, Lucas challenges himself through travel and meeting other chocolate makers, with the goal of becoming a transparent connection between the cacao supply chain and the consumer. As this connection, he hopes to increase the positive impact consumers can have on the lives of everyone involved in bean-to-bar chocolate making by enabling them to make educated decisions when buying high-quality, ethically-sourced chocolate.
Michaela Pomeroy, General Assistant, 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 most recently, 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. Lucas applies his midwestern charm, vast coffee expertise, and love of scientific precision to our chocolate making process, while Callie leads design, public relations, and marketing, and Will oversees overall chocolate-making, operations and contractual and financial agreements. As a team, they collectively handle product development, business strategy, and customer experience.