My path to an organic chocolate factory in Berlin
The spark
The journey to feyn Schokoladen began in Canada. In a small bean-to-bar workshop, I saw for the first time how chocolate is made directly from the cocoa bean. This original, artisanal process fascinated me so much that it never let go of me. Back in Germany, I quickly turned my kitchen into an experimental workshop—equipped with a traditional stone mill, organic cocoa beans, and a generous portion of curiosity.
The founding
The feedback from my friends and numerous testers encouraged me to learn the craft officially. After taking the exam before the Confectioners’ Guild in 2023 and finding the right premises in 2024, production could officially begin.
From algorithms to roast profiles and aromas
I draw on 30 years of experience as a data scientist in a field where the path to success is built on precision and patience. Digging deep, recognizing patterns, and refining things until everything is right—today I bring this strong sense of precision to life in my chocolate factory. I keep fine-tuning the roast profiles until the natural character of each bean is captured perfectly.
Quality through care
At feyn Schokoladen, the focus is on detail, not volume. What sets feyn Schokoladen apart:
- Honest craftsmanship: I personally make every bar with calm and precision.
- Single origin & organic: I use only organic beans from clearly defined regions of origin to preserve the region’s flavor identity.
- Aesthetics & enjoyment: Good chocolate should bring joy from the moment you unwrap it. A premium look meets unadulterated flavor—perfect as a gift or for enjoying yourself.
My name is Timo, and day after day I make chocolate in which you can taste the care in every piece—the result of the finest ingredients and artisanal precision.
