Purity in chocolate
Founded by Jacqui and Josh Bahen, whose former lives as vignerons shaped their understanding of provenance and simplicity, the brand is built on the belief that achieving purity in chocolate is far more challenging than creating complexity. Their philosophy is to honour flavour, respect the source and allow the true character of the cacao to shine.
The chocolate is crafted using vintage equipment restored to working life, including a 1930s Barth Sirocco Ball Roaster and a circa 1910 Guitard Melangeur. These machines operate slow and cool, preserving the delicate flavours of distant regions and capturing the essence of each cacao origin. This gentle process allows Bahen and Co to create chocolate that is rich, nuanced and deeply connected to the places from which the cacao is grown.
Authentic Product
The company is continually searching for fine flavoured cacao, building long term relationships with farmers based on fairness, transparency and mutual respect. By paying farmers directly and removing the middleman, Bahen and Co exceeds Fair Trade benchmarks and ensures growers are paid prices that genuinely honour their work.
The chocolate factory operates from the family farm in Margaret River, Western Australia, a region known for its raw natural beauty and strong community spirit. This environment supports the brand’s dedication to craftsmanship and its commitment to producing chocolate that reflects integrity, origin and the quiet wisdom of traditional methods.
Bahen and Co continues to champion a thoughtful, ethical and flavour driven approach to chocolate, creating bars that celebrate both the craft of making and the people who grow the cacao.