Kekao Featured Our Mocha Bar and Interviewed David!
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Read the article here: https://kekao.co/blogs/chocolate-purveyors/chocolate-purveyors-18-david-menkes    

The Hollywood Reporter Featured Us for Valentine’s Day!
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            https://www.hollywoodreporter.com/news/best-chocolate-gifts-los-angeles-shops-valentines-day-1279015

Wally’s came to visit!
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We’ve been working with Wally’s since we started in 2014. The Cheese Box was where we first purchased bean to bar chocolate back in 2011. And now they’ve come to us to check out our factory!

The Wall Street Journal features our Bachelor’s Hall 85% Bar!
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A very nice writeup by Simran Sethi! Read the A to Z article here!

We made the cover of Life&Thyme Magazine!
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Life&Thyme did a story on us and our work with Ucayali River Cacao. Letterpress Chocolate Finds Gold in Ucayali, Peru  

Bartren Chocolate Subscription Boxes Features us in their Podcast!
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Bartren is a chocolate bar subscription service based out of Las Vegas, Nevada. They featured us in their most recent subscription box with our Maya Mountain Cacao chocolate! They interviewed David about this award-winning bar. https://bartren.com/blogs/news/chocolate-podcast-meet-letterpress-co-founder You can listen below:

We made the LA Times’ list of best ice cream spots in the city!
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https://www.latimes.com/projects/best-ice-cream-los-angeles/   Husband-and-wife team David and Corey Menkes founded their chocolate company in 2014 in their two-bedroom Cheviot Hills apartment, eventually moving the small-batch bean-to-bar operation to a nearby storefront. For years they’d approached ice cream companies about using their … Read More

The LA Times Counts our Beans!
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2,959,560 million: The number of cacao beans the LetterPress Chocolate company roasted last year. That’s right, LetterPress Chocolate co-owner David Menkes counts the beans that go into his chocolate bars, which are mostly 70% cocoa. This isn’t as crazy as it sounds, … Read More

Chocolate Conching
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LetterPress Chocolate begins conching for flavor development What is chocolate conching? And why haven’t we ever done it before? In the most basic terms, conching is heat + aeration. But let’s back up a moment and talk about the bigger … Read More

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