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Birdsnake was established late in 2018 by Fred Lullfitz, Bridget Amor and Mark Dundon. For the past 15 years Bridget & Mark have worked alongside coffee producers - purchasing, exporting and importing in Latin America, gaining a wealth of knowledge and experience. Fred also started in coffee (over ten years ago) and has spent time living in Ecuador and Colombia, where his appreciation for high quality Cacao began.

 
 
 
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We are a bean to bar company, based in Fairfield, Melbourne. Bean to bar is a small but growing market in Australia. This means that we roast cacao seeds, and then process them into chocolate in house as opposed to sourcing pre made liquor from overseas.

 
 
 
Bean to Bar
Bean to Bar
 
 
 

Because of this, we can have more control over the flavour of the bars we produce, and know where the beans came from, who produced them, the process during the production and most importantly, how much the producer was paid.

 
 
 
 
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 There are serious problems with the Cacao industry. At Birdsnake Chocolate, our goal is to assist by sourcing cacao from producers we have direct communication with, and paying them a much more motivating price that is not related to the commodity market.

 
 
 
Birdsnake Drinking Chocolate
Birdsnake Chocolate Tanzania
 
 
 

Our aim is to grow and eventually be able to work with more and more producers, and offer a delicious alternative to cheap, non-ethically sourced chocolate.

We use 3 ingredients in our Dark Chocolate. Cocoa mass, Sugar and Cocoa Butter. Occasionally we produce a bar with inclusions.