Coffee and chocolate, chocolate and coffee: they go together in more than just a mocha. At the new Indi Chocolate location in Seattle’s Pike Place Market, that means sourcing cacao from cooperatives in Peru, Nicaragua, and Ecuador, and pairing them with coffee from Philadelphia’s La Colombe. Let’s check out their new spot in the market (and probably stop for a pork bun at Mee Sum Pastry while we’re there, let’s be real).
As told to Sprudge by Becca Roebber.
For those who aren’t familiar, will you tell us about your company?
We make bean to bar, single origin, dark chocolate in Pike Place Market.
Can you tell us a bit about the new space?
We are building a cafe, factory and gathering space in the Pike Place Market $74 million dollar expansion. We will be serving La Colombe coffee, they are very excited by working with us and will be sending one of their founders for our launch.
What’s your approach to coffee?
We roast our own cacao beans and make chocolate from the bean, just like coffee, we will be serving our 50/50 cold brew cacao coffee as well as have drinks with freshly made chocolate (mochas, drinking chocolate, etc). Sourcing practices are very important to us as well as innovation and customer experience.
Any machines, coffees, special equipment lined up?
We will have a faucet of running dark chocolate built into our bar.
What’s your hopeful target opening date/month?
June 29 is the city wide celebration and opening of the new MarketFront in Pike Place Market.