Bisou Chocolate | CUESA

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Bisou Chocolate


Eli Curtis and Tracey Britton


Eli Curtis and Tracey Britton met in San Francisco while working as bike messengers, and bonded over their shared love of cooking. Experimenting in the kitchen, they discovered a passion for chocolate, but they were frustrated by domestic chocolate available at the time. Inspired by the artisanal chocolate they tasted in Europe, they started making dark chocolate from scratch, learning through trial and error. After years of experimenting and eating lots of chocolate, they formed their Berkeley-based chocolate manufactory, Bisou Chocolate, to make and package their bars and truffles. Eli and Tracey are dedicated to coaxing intriguing flavors from high-quality cocoa beans to make flavorful chocolate, while paying a high premium to cocoa farmers for their hard work and superior product.


Bisou directly sources its beans from farmers in countries around the world, including Guatemala, Ecuador, Nicaragua, and Venezuela. Bisou prioritizes sourcing from farmers who have fair labor practices.

Fun Fact

Bisou won a bronze award from Academy of Chocolate Awards in London for their Guava Rose truffle.


Oakland, California


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »