Bean to bar in Arizona, since 2012

Our story

Kasey and Steven started Stone Grindz in 2012. Today our tiny team makes every bar from the bean, in small batches, right here in Arizona.

Since 2012

From one market to two World Golds

2012

Kasey and Steven start Stone Grindz
Chocolate made from the bean, in Arizona.
November2012

Our first farmers market
Around November 2012 we set up at our first market. Today you’ll find us at three, on Saturdays.
Find us on Saturdays
2017

Our first medals
Two bronzes at the International Chocolate Awards, judged blind: our Wild Bolivia 70% and our Ecuador 70%. The first of many.
Florence2019

Two World Golds
At the World Final, our Ucayali 70% won the Chocolate Tasters’ Gold and our Suntory Whiskey & Asian Pear Caramels took Gold.
Today

A tiny team, a new release every Thursday
Still small batches, still from the bean. Every order ships cold, with ice packs.

How every bar is made

We could rush it. We don’t. Three slow days between the stones is where the chocolate gets its silky finish.

Roast
We roast the beans ourselves, a small batch at a time.
Crack and winnow
The roasted beans are cracked open and the papery shells lifted away. What’s left are the nibs.
Grind for three days
The nibs turn between the stones until they’re smooth enough to call chocolate.
Mold and wrap
Then it’s tempered, molded and wrapped, and it ships cold, with ice packs.

What goes into every bar

We pay $7.70 to more than $10 a pound for our cacao — more than four times the Fairtrade minimum.
Heirloom beans

Heirloom varietals, non‑GMO, organically farmed cacao from Peru, Ecuador and Madagascar.
Lab-tested

Our distributor lab‑tested the cacao beans we use, and they came back extremely low in heavy metals.