Meet the maker
SPAGnVOLA
Unfortunately, we have no short-term likelihood of restocking SPAGnVOLA.
We are proud to introduce SPAGnVOLA to our chocolate library. Since 2009, CEO Eric Reid and head chocolatier Crisoire Reid, have been producing premium chocolate from the finest beans grown in their estate in Hato Mayor del Rey – on the eastern side of the Dominican Republic. Eric and Crisoire have built their company on long term sights and goals, and always have in the back of their mind ‘What will our grandchildren think?’.
They believe that this location and the environmental conditions, everything from the organic soil found on the mountain sides, to the amount of rainfall the area gets, are all contributing factors to the quality of the beans produced, and in turn, the exquisite chocolate produced by them.
SPAGnVOLA prides itself on only handpicking and selecting the most perfectly ripened and highest quality cocoa pods once they arrive to their factory located downstairs from their shop in Washington DC, where the beans selected are roasted and refined to bring out the maximum amount of flavour in the premium chocolate produced.
We have been lucky enough to steal them for a chat and find out further about their chocolate journey…
1. What’s your background? Why and how did you get into chocolate?
Our Head Chocolatier grew up with an agriculture background in the Dominican Republic which evolved into complete vertical integration from her Cacao growth into chocolate shortly after her co-location to living in the United States with her husband (CEO Eric Reid). After making a shared commitment to producing the very best chocolate from their farm in Hato Mayor, SPAGnVOLA was born.
2. What mission have you set for making crafting chocolate?
We believe that the finest chocolates in the world can only be produced by cacao growers, such as SPAGnVOLA, and from their respective geographical locations. It is with this commitment that we have established a meticulous quality assurance through which SPAGnVOLA chocolate is processed. In addition, we set forth a mission to work with other cocoa producing sectors ( Dominica, Nigeria, Barbados ) to begin chocolate manufacturing in-country to increase farmer and producer share…
3. When did you start your company — and with whom? How many are there of you?
SPAGnVOLA was officially born in 2009, however its beginnings in the farming sector started years prior. SPAGnVOLA is vertically intergrated family business; From our leadership on our Farm to our Factory and boutiques in the United States we are a growing team of 20 dedicated team members
4. Where do you want to go next? New bars? New beans? New markets?
SPAGnVOLA continues to expand its offerings, especially with our teamed efforts overseas. In coming months more bars will be introduced from those exciting projects.
5. How did you source your beans?
While working on new shared value projects, in other countries, all SPAGnVOLA Dominican products all derive from our farm in Hato Mayor, Dominican Republic. Any new product available is strictly defined from the single source/estate.
6. What is your favourite food? Wine? Other chocolate makers?
Our favourite chocolate maker is Kallari. Not only is their product fantastic, but also the transparency and commitment to their shared value initiatives. Our favourite wine is Caymus Vineyards 40th Anniversary Cab, particularly paired with our 80% Bar. Our favourite Food is an easy choice…. Traditional Dominican Chicken Beans and Rice!
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