made inbrooklyn · shippingcontinental US · opentue–sat 11–6
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chocolate factory tour
Saturdays · 11am + 2pm · 90 minutes · 12 seats

The bean-to-bar tour. Every Saturday.

A 90-minute walk through the entire process — from raw bean to wrapped bar — at our Bond Street factory. Ten production stations, three tastings, one bar to take home. Limited to 12 people. Hosted by one of our makers, never by a third party.

Book a Saturday ↓ Or a tasting class →
— Standard tour
$28/ person · 90 min
Book a tour →
— May 2026 · upcoming Saturdays

Pick your Saturday.

Tours run every Saturday at 11am and 2pm year-round. Twelve seats per tour, never more — we want everyone to actually see the conching wheel, not the back of someone's head. Tickets are non-refundable but freely transferable.

— May 03 · sat
May 3
11:00 — 12:30
3 / 12 booked$28
— May 03 · sat
May 3
14:00 — 15:30
12 / 12 booked$28
— May 10 · sat
May 10
11:00 — 12:30
7 / 12 booked$28
— May 10 · sat
May 10
14:00 — 15:30
2 / 12 booked$28
— May 17 · sat
May 17
11:00 — 12:30
5 / 12 booked$28
— May 17 · sat
May 17
14:00 — 15:30
9 / 12 booked$28
— May 24 · sat
May 24
11:00 — 12:30
1 / 12 booked$28
— May 24 · sat
May 24
14:00 — 15:30
4 / 12 booked$28
— Anatomy of the 90 minutes

What happens, minute by minute.

A factory tour at most chocolate makers is a quick lap and a sample. Ours is structured around production: you see the bean as it moves, you taste at three points along the way, and you leave with one of the bars you watched come out of the tempering machine.

00 — 10 min

Welcome + bean

Coffee, raw cacao bean tasting, and a quick chat about the five origins we work with.

10 — 25 min

Roast + winnow

The Diedrich roaster, the air-table winnower, and how we separate husk from nib at 80°C.

25 — 50 min

Refine + conch

The custom-built ball-mill — the heart of the operation. Live conching demo, plus 60% nib tasting.

50 — 65 min

Temper + mold

Watch tempered chocolate pour into bar molds. Vibration, cooling tunnel, demolding live.

65 — 80 min

Wrap + stamp

Hand-wrapping station, foil-stamping the batch number, the rest-shelf where bars age six weeks.

80 — 90 min

Tasting flight

Three-bar guided tasting (60/75/90%), Q&A, and your take-home bar from today's batch.

— What's included in the $28

Everything you'll taste, take, and learn.

— Tasting 01

Three guided tastings

A flight of three bars (60% milk, 75% Madagascar, 90% Sambirano) eaten in order with a maker walking you through what each percentage tells you.

— Take-home 01

One bar from today's batch

A 70g bar from the actual production run that day — wrapped in your name, hand-stamped, and sent home in a kraft pouch.

— Discount 01

10% off the same-day shop

Pick up bars to take home or ship — and get 10% off, valid for 24 hours after your tour. Stacks with member pricing if you subscribe later.

— Or join a Sunday tasting class

The tasting class. Every other Sunday.

A 2-hour seated tasting led by our head maker. Eight bars across three origins and four percentages, paired with single-origin coffee and an aged spirit (rum or whiskey, your pick). Includes a 5-bar gift box to take home. Limited to 8 people, with snacks.

length2 hours
seats8 only
price$78
Book a Sunday class Or private group →
— Logistics + access

Things to know before you arrive.

— Address

132 Bond St · Brooklyn, NY 11217

Three blocks from Bergen St (2/3) and Atlantic-Barclays (B/D/N/Q/R/W). Street parking available.
— Accessibility

Wheelchair accessible

Single-floor production space, no stairs. Restroom is ADA-compliant. Service dogs welcome; production-floor allergens marked.
— Allergens

Tree nuts + dairy

Our facility processes both. Mark allergies at booking and we'll route your tasting flight around them. Cross-contamination is unavoidable.
— Refund policy

Non-refundable, transferable

Tickets aren't refundable but you can transfer them to a friend up to 24 hours before the tour. Cancel due to weather and we reschedule for free.