ARTISAN CHOCOLATES & CONFECTIONS HAND-CRAFTED IN SAN FRANCISCO
Poco Dolce Confections was started by Kathy Wiley in 2003 as a small San Francisco baking company specializing in regional Italian pastries. Within a year, she discovered a passion for creating hand-made chocolates with unique and exciting flavors. Having a predilection for more savory foods, Kathy experimented by finishing a piece of bittersweet chocolate with a sprinkling of Grey Sea Salt (also known as Sel Gris). Poco Dolce's Bittersweet Chocolate Tiles were born.
The name - Poco Dolce - literally translates from Italian as "not too sweet" or "just a little sweet." Applying this idea to their products, Poco Dolce's ongoing mission is to stay on the "savory side of sweet."
SIMPLE, FRESH, ALL-NATURAL INGREDIENTS
Run by a ten person team for most of the year, the utmost attention and care is put into crafting each and every product. Created in small batches in their San Francisco kitchen, Poco Dolce's gourmet chocolates and confections feature only the finest, all-natural ingredients - from local almonds and pumpkin seeds to grey sea salt harvested from the coast of Brittany. Poco Dolce's signature Sea Salt Toffee has just three ingredients - sugar, California butter, and sea salt. The completely dairy-free line of Bittersweet Chocolate Bars continues to feature quality ingredients by using inclusions like peanut butter and California olive oil. As of Dec, 2013, Poco Dolce no longer uses corn syrup in any products. 95% of Poco Dolce's products are GMO-Free and gluten-free. (The exceptions are the St Paddy's Day Box, Whiskey Box, and Trento Box, which all contain some gluten.)
ENVIRONMENTALLY AND SOCIALLY CONSCIOUS CHOCOLATE
Poco Dolce always uses blends of GMO-Free chocolate from Guittard Chocolate Company. Located just 15 miles south of San Francisco in Burlingame, California, Guittard makes it a point to work directly with their farmers, cutting out the "middle men," and using cacao beans that are Rainforest Alliance certified and Fair Trade certified. They also pay a premium well over market value for the beans in order to support the farmers they work with, and are a member of the World Cocoa Foundation which, among many other causes, supports the Cocoa Livelihoods Program which works towards ensuring quality of life for workers through sustainable cacao growing.