Charming chocolatiers Robert Stout and Anna Davies decided to try their hand at the whole “bean-to-bar” thing back in 2010 and have been going strong ever since. They make their own single-origin chocolate (in flavors like Fleur de Sel and a Mid-Mountain blend) using just two ingredients: carefully selected cacao and cane sugar. They’re primarily focused on working with purveyors who practice sustainable farming and ensuring fair wages are paid to the farmers. The bars (which include sweet pairing notes on the inside of the wrapper) are made, hand-wrapped, packed, and stamped out of their Park City storefront. The café serves a killer s’more hot chocolate, too.

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