In San Francisco, a “booming Bay Area confection ring” is developing.. Julia Street, a former food tech industry exec, is the latest entrant. She is now a self-taught chocolatier running J Street Chocolate.
Street began pursuing chocolate “to follow her obsession with all things fermented.” The experimental chocolates “only a scientist could dream up” are made using upcycled ingredients from other fermenters in the city. For example, she uses spent grains from Laughing Monk Brewing in her Piv Snack Bars. She tells Eater that the ethics behind the chocolate are important to her, too. Her 68% cacao bar is sourced from the Dominican Republic, and sales support a Northern Dominican agroforestry project.
Other Bay Area chocolate shops that have cropped up in recent years include Dandelion Chocolate, Topogato and Kokak Chocolates.
Read more (Eater)