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. 

Michaela Pomeroy, Apprentice Chocolate Maker 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. Callie leads design, public relations, and marketing, while Will oversees operations and contractual and financial agreements. Together, they handle product development, business strategy, and customer experience.