As former coffee and tea merchant, the Barry family set the standard in 1842 by travelling to Africa to seek out and harvest a selection of cocoa beans to transform them into the most refined and delicate cocoa and chocolate products. Bought by the enterprising La carré family in 1923, the company was catapulted into the international arena, while further investing in cocoa plantations, factories and communities in both Africa and South America.
We’re constantly thinking about how to serve chefs by challenging them, supporting them with the right tools and products, and by giving them a stage on which to shine. Everything we do has a simple purpose: we aim to elevate chefs’ creativity by unlocking the sensorial richness of cacao.
Concretely, it means that we’re explorers for chefs to be the creators.
To be explorers means we elevate their creativity, increase their visibility, reinforce our bonds, and grow their business. This is the red thread in all we do.