FAQ

What types of chocolate does La Flor offer?

We focus on chocolate bars, but we are open-minded and keen to experiment, and we are constantly working on our product range.

 

Where does the cocoa come from?

At the moment we are working with cocoa from Brazil, Venezuela and Ecuador. You might call it single origin, we prefer to call it single farm. Learn more in our stories.

 

Does La Flor work fair and sustainably?

Both are very important to us. That is why we are in close contact with our producers and guarantee that they are paid fair. With organic certification it’s tricky, as this is particularly difficult for small farmers to maintain. However, we get a picture of the farms on site and give great importance to sustainable cultivation and management. Finca Vera Cruz in Brazil is organically certified. We also set high standards for other raw materials. Naturally, we only use organic sugar and organic cacao butter. We do not use any additives or preservatives.

 

Is it possible to watch the production process?

Transparency is very important to us. That’s why we offer workshops and participate in lots of events. We are open and an are looking forward to welcoming you during our opening hours Thursdays and Fridays (except on holidays) between 3 pm and 6 pm

Das Provisorium, Alte Conditorei Buchmann, Uetlibergstrasse 67, 8045 Zürich

What does La Flor offer besides chocolate?

In addition to chocolate, our offer also includes cocoa nibs, cocoa beans, tastings, courses and events. We want you to enjoy chocolate better!

 

Is La Flor a bean-to-bar chocolate?

At La Flor we carry out all the important steps – roasting, grinding, conching, tempering – ourselves. Only the cleaning and peeling of the cocoa beans is done by Felchlin in Schwyz, as we do not yet have the necessary premises and machines.