June 29th – 7 PM
Josiah Mayo and Katie Reed, owners of Chequessett Chocolate, spent a month early this spring visiting Guatemala and the Dominican Republic, where they met with rural cacao farmers as part of their mission to maintain a complete “bean to bar” process in manufacturing their product. Establishing personal relationships with their suppliers is essential to ensuring a top-quality craft chocolate bar. And that’s not so easy in the dense tropics of Central America. The terrain is rough and travel is painfully slow.
Come to the Highland House Museum and hear the full story of the adventure and successes of Chequessett Chocolate. For more information about the Chequessett Chocolate Company, visit www.chequessettchocolate.com