A TRIBUTE TO MEXICAN CACAO
When we started Cuna de Piedra, our intention was to reposition Mexico's name both inside and outside the country, demonstrating that what is made here can achieve levels of excellence in quality thanks to Mexican cacao, that ancient food to which we owe a great part of our gastronomic culture.
Along the way, we came to understand that Mexican soil offered much more than just cocoa; we discovered the richness of other ingredients whose atmosphere and geographical location make them unique, such as smoked dried chili from Veracruz or hibiscus flowers grown by the Me'Phaa people in Guerrero. More importantly, we learned that the ingredient that truly makes a difference is the spirit of the people we work with.
This passion for Mexico's flavors and customs has led us to explore industries beyond chocolate, such as spirits, mixology, and even object design.
Behind every bar and every product is extensive research and a commitment to sharing the historical and cultural value of each of its ingredients.
WE ARE PART OF THE BEAN TO BAR MOVEMENT
Bean-to-bar refers to the chocolate-making process where the manufacturer is involved in every step, from harvesting the cocoa to wrapping the bar. This benefits everyone involved, as it reduces the number of intermediaries, ensuring fairer payments for those who work the land, and it assures consumers that they have a healthy product in their hands, since we do not use the chemicals or additives normally employed to speed up manufacturing processes.
The bean-to-bar process is a commitment, ensuring that our practices are fair and humane and that our bars only have two base ingredients: cocoa and cane sugar.
WHAT DOES CUNA DE PIEDRA TASTE LIKE? WE WANT ITS HISTORY AND ORIGINS TO TELL YOU.
SÍGUENOS EN REDES
