Why We Stand Against Palm Oil: Health and Taste Benefits

No Hydrogenated Fats

Many commercial bakeries use palm oil or hydrogenated fats to lower costs and extend shelf-life. However, palm oil leaves a waxy coating on the palate and degrades the flavor. We strictly formulate our recipes using grass-fed dairy butter and cold-pressed organic oils.

This is not only better for health and the environment, but it ensures that every bite melts naturally at body temperature, releasing pure chocolate and caramel flavors.