Established simply from a love of chocolate, Mark Merritt began experimenting with how to make chocolate in 2013. His hobby led him to explore the origin of the cacao bean and how flavors develop to culminate in a bar  of chocolate. In a day when less is more, Mark discovered the essence of bean to bar is ultimately in the process, a proper balance of both chemistry and physics. With limited ingredients- Cacao beans, Cocoa Butter, Cane Sugar- each aspect of the process, enhances the unique character of a cacao bean. 

Mark named his chocolate passion after another passion, his best friend and wife, Maribea (pronounced Merry bee).

Maribea chocolate

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