TABLE

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OUR PHILOSOPHY

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We believe using quality cocoa beans and minimal ingredients will reveal the true taste of chocolate. We work in micro batches to develop deep flavours and a rich smooth texture. 

Our model is based on quality, traceability and sustainability as this is not just the best but the only way to achieve a healthy and long-term relationship with the producers, the customers and the environment.

And this is how TABLE’s bean to bar chocolate was born.

Remy and Tian’s friendship began in the basement kitchens of The Delaunay Restaurant, London, 2013.  During COVID lockdown their friendship reignited with phone calls back and forth from Buenos Aires to Liverpool and the idea of making ethical chocolate began. 

In November 2020 when Argentina’s border reopened for travel, Remy relocated his family Andrea and baby Olivia to start Liverpool’s first bean to bar chocolate. 

Within a year of trial and development TABLE was launched in November 2021.

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THE TEAM

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REMY

Remy is a Dutch graphic designer who worked his way up from pot washer to head pastry chef of a 5-star hotel. His experience within the Michelin-star environment and fine dining in different countries has allowed him to see many aspects of gastronomy through an array of languages and cultures. Having worked professionally with what he considered high quality chocolate for over 10 years, he has now discovered that we only know the tip of the iceberg of cacao varieties.

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ANDREA

Andrea is an Argentinian living in Liverpool. After graduating as a Translator and Copy Editor, she worked in magazines and the media and digital sectors, without knowing that a trip to Indonesia would lead her to her future husband, much loved daughter and a whole new lifestyle moving abroad. By living in several countries she developed a passion for high quality food, coffee, and now chocolate, which she combines with her love for language and motherhood.

TIAN

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Tian is a 1st generation British born Chinese from Liverpool who started his career working in London as a baker for Corbin & King group, at The Wolseley, The Delauney and The Beaumont Hotel. During his time in London, he discovered his great passion for food, which later on led him to open Ropes & Twines on Bold Street, Liverpool, specialising in coffee and wine.

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