Our co-founders, Liang Wang and Mark Huetsch, embarked on this sweet adventure to weave together their favorite Asian flavors with bean-to-bar chocolate.

KESSHŌ — a name that translates to “Crystal” in Japanese — has dual significance for us. On one hand, it pays homage to the splendid crystalline structure of chocolate. But on a deeper level, “KESSHŌ” signifies the rewards that spring from laboring over what you love, embodying our painstakingly precise bean-to-bar process.

Born and raised in Beijing, Liang honed her skills in pastry and chocolate-making in Tokyo, while Mark grew up in the Midwestern US, nurturing a passion for computer science and Chinese studies at Stanford. In 2009, we united our shared love for pastry and a mission to spread joy through sweet experiences by founding a bakery in Beijing, “Pantry’s Best”. We’ve spent the past decade having a blast transforming Asian ingredients into unique Western-style desserts. It was during this delightful journey that we fell head over heels for the intricate world of bean-to-bar chocolate.

In 2018, we began crafting our own bean-to-bar chocolate, using superb cacao beans with fully transparent trading. Our chocolate bars, bonbons, and nama chocolates have garnered several ICA and AOC awards from 2019 to 2022, encouraging us to continue sourcing exquisite Asian ingredients to create an orchestra of flavors with single-origin cacaos.

Every flavor we design has a unique story we can’t wait to share. We hope our chocolate serves as a portal to the various cultures behind these ingredients, continues to uplift cacao farmers in African and Central American countries, and celebrates the myriad cultures and identities linked to this delightful indulgence. So, come join us on this tasty journey. Happy chocolate eating!