Meet the maker
Table
About Table
Founded in late 2021 as Liverpool’s first bean-to-bar chocolate maker, Table Chocolate is the brainchild of two extraordinary people – graphic designer (turned pastry chef) Remy Kuijken, and marketing magician Andrea Porto. Table Chocolate pride themselves on putting traceability at the forefront of their chocolate-making mission – the name ‘Table’ was inspired by their desire to lay their entire chocolate making process on the table, as the average bar of chocolate has no story, an invisible supply chain, and no traceability.
And in addition to bringing traceability to the ‘table’, Table Chocolate want to help change minds through taste, vision and knowledge – especially the minds of pastry chefs who are stuck to contracts with chocolate industry giants worldwide. Their mission is to inform and teach, as well as to provide outstanding end-products. Their chocolate only uses unrefined cane sugar from Native in Sao Paulo, adding an enormous amount of micronutrients that aren’t usually found in sugar. Table are also aiming to be waste free by 2025 – they’ve put out a couple of amazing stouts on the market using their by-products, and are currently working with Liverpool Hope University to find a beverage-like solution for their excess husks.
How they became makers…
Remy and Andrea were living in Argentina – where Andrea is from – when they made the decision to move to London. After the COVID-19 lockdown, the pair went to work at their friends’ specialty coffee shop and wine room making all things pastry and bonbons. It was then that the idea of making their own ethical craft chocolate began – having previously worked with chocolate as a pastry chef, Remy decided he wanted to control the whole chocolate making process from start to finish, and only use ethical chocolate in his bakes. With only 12m² of workspace and a convection oven, Table Chocolate was born.
Table’s sourcing
Traceable and ethically sourced cocoa beans are at the very forefront of Table’s chocolate-making mission. The pair use Crafting Markets as their bean supplier, and their beans are sourced from co-operatives, including PISA and Sambirano, which are fully traceable and pay their farmers well above a living wage.
An interview with Table Chocolate
Watch Spencer’s chat with Remy, where they discuss how he started making chocolate, the best wines to enjoy with their bars, and the role of coffee shops in the chocolate revolution.
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