Dandelion Chocolate was founded by Todd Masonis and Cameron Ring in 2010. In the beginning, they were roasting in a garage: building machines, sourcing beans, and trying to make fantastic craft chocolate. Today, they run a bean-to-bar chocolate factory in the Mission district of San Francisco, where they make chocolate out of only two ingredients: sustainably-sourced single origin cocoa beans and organic cane sugar. Dandelion sources their cocoa directly, and travels straight to the origin of the cocoa as often as possible to build strong relationships with their partners. Each chocolate bar is crafted to preserve the characteristics and nuanced flavors of its single origin.