This Austin based craft chocolatier fuses Asian flavors with western recipes. Founders Liang Wang, originally from Beijing, and midwesterner Mark Huetsch blend their backgrounds in science, culinary training and entrepreneurship. Liang studied biology in China, and later refined her pastry and chocolate-making skills at Le Cordon Bleu. Mark studied computer science and Chinese studies at Stanford, and shared his entrepreneurial and culinary path with Liang. Initially they opened a bakery in Beijing focused on western‑style pastries with Asian flavors. Over time they moved into bean‑to‑bar chocolate making, eventually relocating to Texas, where they continue their craft.
