Farm to Table Chocolate

This is Tim Hammerich of the Ag Information Network with your Farm of the Future Report.

Finding a niche market to sell a premium product is one way to add value to your business. For Mara and Patrick Tcheunou, they found it in producing premium, artisan chocolate, grown in Cameroon to which they’ve branded, Bibamba.

Mara… “We started with just one product at that Cherry Creek Farmer’s Market and the initial response was really overwhelming and people loved it - it was unique and crunchy and they were purchasing it. So, that gave us a lot of confidence to keep exploring with different flavor combinations. It’s really been a really nice response to see what people are enjoying and what’s become kind of the favorites overtime.”

Patrick says their success is thanks to their outside-of-the-box flavors and authentic story that can’t be replicated.

Patrick… “So far we haven’t created any product based on what we thought people would like. I think each product has some sort of strange story of how we ended up creating the product. And what will happen is we take it to farmer’s markets and see people’s response and then people say “Oh, why don’t you sell this in the store, or why don’t you sell this in this place,” and then you say “Oh, maybe this is where we should take this product to.” And yeah, that’s how we grow and like Mara was saying, we are a little outside of Colorado now and into other states and we also grow on our online store.”

Learn more about Bibamba Artisan Chocolate at bibamba.com.