The Story
Burnt Outside. Raw Within.
Walk into any good steakhouse and order a steak Pittsburgh Style — charred and aggressive on the outside, tender and raw inside. It's more a chef's term than a hometown one, though — and the name hides a real mystery. The story behind "Pittsburgh Style" →
We do the same thing with cacao. Every bar is a blend of dark and light roasts — deep char meeting raw tenderness, full-spectrum flavor in a single bite. The how is a proprietary process.
Made by hand in Pittsburgh by the founder — a combat veteran and CMU-trained engineer who roasts the beans in-house, blends, and tempers every batch himself.
