Cocoa is made of more than 600 aromatic compounds. The philosophy of «Garçoa» is to reduce the ingredients of the fabrication of chocolate to their minimum to experience the diversity of cocoa to its maximum.
Besides this minimalist receipt, the chocolate bars created by «Garçoa» feature different textures and surfaces, extending the consumption to an aesthetic experience.
«Garçoa» is Andreas Saxer, Michael Hübner, Tina Braun, Andreas Brechbühl and Franziska Akert. Brechbühl & Akert have developed their passion for cocoa while working as agronomists in Peru and Ghana. They started experimenting in their kitchen in 2013 before deciding to found «Garçoa» in December 2015 with the aim of a professional bean to bar chocolate factory. Product developer Andreas Saxer and graphic designers Tina Braun und Michael Hübner came on board as part of the creative team. In 2016, they launched their first chocolate collection to great success. Since then, the production volume has augmented substantially, making them a unique player in a country where the concurrence in the chocolate market is notably tough.