Award-winning Hummingbird Chocolate taps into growing bean-to-bar trend
The surging demand for bean-to-bar chocolate in the US is now starting to grow in Europe and Asia where Hummingbird Chocolate is ready to meet “acute demand” with the help of local partners, said founder Erica Gilmour. She started the company with partner Drew Gilmour after working with farmers overseas and learning how carefully sourced and crafted single origin chocolate from cacao in Central and South America could help area producers make a sustainable livelihood. The line of organic, ethically-traded bars includes eight flavors that include maple sugar, sea salt, peanut butter and Mayan spices. The company has won numerous awards, including the Golden Bean, Gilmour noted.
