Press

WHAT THE PRESS IS SAYING

“Dandelion roasts and grinds beans from a single farm or cooperative at a time. It’s a winemaker’s approach, and each bar is as distinct from the next as a Chianti is from a Barolo.”
— NEW YORK TIMES

“This San Francisco bean-to-bar producer makes artisanal single-origin bars wrapped in beautiful paper.”
— FOOD & WINE

“Each of Dandelion’s single-origin bars is unique to its terroir—the Dominican is nutty and bright, the Liberian earthy and umami-rich—and helps sustain the inhabitants (feathered and not) of the land.”
— VOGUE

“Instead of using additives and strange, unpronounceable ingredients to alter the flavor of his chocolate, [Dandelion Chocolate] relies on the distinct taste of the beans.”
— SAVEUR

“At Dandelion Chocolate’s bean-to-bar factory and café, you’ll find single-source chocolate bars roasted to subtle perfection.”
— CONDÉ NAST TRAVELER

“This is how chocolate should be—complex and alive but balanced, not unhinged.”
— SERIOUS EATS

“Dandelion Chocolate: where they teach small, personalized classes at their Mission District shop in San Francisco.”
— TRAVEL & LEISURE

“If chocolate has terroir, then this one has it in spades. Each time I take a bite I can’t help imagining the ground the beans were grown in.”
— RUTH REICHL

“‘Small batch’ is what’s big at Dandelion Chocolate, a new bean-to-bar factory and cafe in San Francisco’s Mission District. Here, the focus is on quality, not quantity: Made in small amounts (with no batch exactly the same), at any given time nearly all the chocolate is on display, and it sells out almost immediately.”
— USA TODAY

“They’re artisans without being mysterious about it. As a longtime evangelist for the maker community, Dandelion’s love of the process (so deceptively simple!) exemplifies the maker culture that I so dearly love.”
— ADAM SAVAGE

“San Francisco’s Dandelion makes wonderful bars in the right way – informed concern for growers and industry standards, and lively and inclusive customer relations.”
— THE TELEGRAPH

“Dandelion Chocolate has stood out in the new crop of bean-to-bar chocolate makers in America. And while the chocolate bars are exceptional, equally exciting is the way chocolate is used in their café, deliciously crafted into cakes, brownies, and cookies, as well as blended into one of the best cups of hot chocolate I’ve ever had.”
— DAVID LEBOVITZ, AUTHOR, MY PARIS KITCHEN

“Like Franklin Barbecue’s 2015 cookbook and bartender Jim Meehan’s new manual, Making Chocolate is a master class in theory and business that would make a gorgeous coffee table book, and happens to include incredibly well-tested recipes like the one for those Nutella-stuffed cookies.”
— EATER NATIONAL

“Dandelion Chocolate is one of the few bean to bar producers I know that take the craft of chocolate-making with the curiosity, intelligence, seriousness, and frankly, passionate geekery needed to make the extraordinary products they are well known for. Many chocolate makers rely on marketing gimmicks and quirky packaging to sell their chocolate, but Dandelion’s line speaks for itself. That sort of care and attention to detail is something money just can’t buy. Fortunately for us, we can enjoy the fruits of their labor on a regular basis.”
— FRANCISCO MIGOYA, HEAD CHEF, MODERNIST CUISINE

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