Vincent Mourou left behind a thriving advertising career in San Francisco for Vietnam in search of himself, only to stumble upon Samuel Maruta, a former banker recovering in Saigon with his family. Their fateful encounter during a jungle adventure trip in 2010 sparked a decision to break away from the ordinary.
A Google search for "cacao plantation" led Sam and Vincent to a farm in Ba Ria Province, an addressless adventure that set the foundation for Marou Faiseurs de Chocolat. On the ferry ride back to Saigon, they made a solemn vow to bring life to this chocolate-making journey, starting with just a blender, an oven, and cake tins in Sam's kitchen.
“Samuel and Vincent continue to rely on a tight network of small farmers from whom they buy the best beans, one bag at a time, for a premium price.”
Marou Faiseurs de Chocolat stands as one of the pioneering "bean-to-bar" enterprises in Asia and one of the few worldwide crafting chocolate at its source. What began as the dream of two adventurous Frenchmen has evolved into a brand of pure dark chocolate, entirely crafted from the finest ingredients Vietnam has to offer.