When we started Cuna de Piedra, our intention was to reposition the name of Mexico inside and outside the country, demonstrating that what is made here can reach levels of excellence in quality thanks to Mexican cocoa, that ancient food to which we owe much of our gastronomic culture. .

Along the way, we began to understand that the Mexican soil offered much more than just cocoa, we discovered the wealth of other ingredients whose atmosphere and geographical position make it unmatched, such as the dried smoked chili from Veracruz or the hibiscus flower cultivated by the Me’Phaa in Warrior. But more importantly, we learned that the ingredient that really makes the difference is the spirit of the people we work with.

This passion for the flavors and customs of Mexico has led us to explore other industries besides chocolate, such as spirits, cocktails and even object design. Behind each bar and each product there is extensive research and a commitment to sharing the historical and cultural value of each of the ingredients that make it up.

The bean to bar chocolate making process is where the manufacturer is involved in all steps of the process, from harvesting the cocoa to wrapping the bar. This benefits everyone involved, making payments fairer for the people who work the land and assures consumers that what they have in their hands is a healthy product, since we do not use the chemicals or additives that are normally used to speed up manufacturing processes. The bean-to-bar process is a commitment, it ensures that our practices are fair and humane and that our bars only have two ingredients as a base: cocoa and cane sugar.