westword.com S u m m e r G u i de 2 0 2 6 W E S T W O R D 63 There is chocolate that satisfi es a sweet tooth, and then there is chocolate that tells a story spanning thousands of miles, crossing oceans, and ulti- mately redefi ning what it means to be a sustainable food business. Walk into Edgewater Public Market on any given afternoon, and the rich, intoxicating aroma of roasting cacao will lead you straight to the doorstep of Bibamba Artisan Chocolate, recently crowned Westword’s 2026 Best Chocolatier in Denver. What makes this local chocolate factory so revolutionary isn’t just the velvety texture of its truffl es or the perfect snap of its bark; it’s the fact that Bibamba is one of the only chocolate companies in the United States that actually owns and operates its own cacao farm. The roots of the business trace back to 2015, when husband-and-wife team Mara and Patrick Tcheunou set out to build a business that bridged Patrick’s childhood home in Cameroon with their life in Colorado. Rather than buying bulk beans from anonymous middle- men brokers, they took the ultimate leap in supply-chain transparency: they planted their own roots in Cameroon’s fertile soil. Every single harvest is nurtured on their family farm, ethically harvested under fair practices, and shipped directly to Colorado. It is the ultimate expression of farm-to-table culinary art. “At a time when many large manufacturers are changing ingredients and cutting cor- ners, we’re focused on doing the opposite—staying close to the source and honoring the integrity of cacao,” says Patrick Tcheunou, co-founder and CEO. “Our 2026 West- word award reinforces that people care about where their chocolate comes from and how it’s made.” That dedication to transparency is pre- cisely why Bibamba has evolved into a true visitor destination. Late last year, the company doubled the footprint of its Edgewater production facility to meet a massive spike in local demand. The ex- pansion allowed them to pull back the curtain for the community, transforming the space into an educational and ex- periential hub where guests can sign up for hands-on chocolate-making classes, behind-the-scenes factory tours, and private tasting workshops. Visitors can pull up a stool to sample their staple peanut butter cups and bonbons, or explore cutting-edge, in-store exclusives like their viral Dubai chocolate and decadent chocolate cheesecake. True to their commitment to the planet, the team also recently launched a line of zero-waste treats, featuring premium pis- tachios and peanuts coated in chocolate scraps directly from the kitchen line. It’s a clever, de- licious nod to an eco-conscious philosophy that has earned them a Slow Food Denver Snail of Approval and recognition from Slave Free Chocolate. As local roots sprout into na- tional acclaim—complete with features on CNBC’s Cities of Success and three consecutive Good Food Awards—the Tcheunous remain focused on the heartbeat of their mission: creating an ecosystem where everyone wins. “We see real opportunity to inspire change through our partnerships, work- shops, and community events,” explains co-owner Mara Tcheunou. “When people see the care and effort that goes into chocolate-making, it transforms how they experience it and supports a more ethical, sustainable industry.” This summer, skip the mass-produced candy aisle and treat yourself to choco- late that truly works for everybody. Drop by the factory, taste the difference of true single-origin craftsmanship, and learn how a taste of Cameroon found its perfect home in Colorado. EXPERIENCE BIBAMBA THIS SUMMER •Visit the Factory: Find us inside the Edgewater Public Market (5505 W. 20th Ave., Suite 132). Bring friends, grab an espresso, and sample the new- est seasonal releases. •Book a Class: Ready to get your hands dirty? Sign up for an upcoming interactive chocolate-making workshop or private event at bibamba.com/ classes. •Shop Online: Can’t make it to Edgewater? Build a custom gift collec- tion online at bibamba.com and enjoy free shipping on all orders over $75. -ADVERTORIAL- BIBAMBA ARTISAN CHOCOLATE Edgewater Public Market — 5505 W. 20th Ave., Suite 132, Edgewater | bibamba.com Hours: Sunday–Thursday 11 a.m.–7 p.m.; Friday–Saturday 11 a.m.–8 p.m. From bean to bite: Bibamba transforms premium Cameroon cacao into award-win- ning confections right here in Denver. Farm workers remove cacao beans from freshly harvested pods on Bibamba’s cacao farm in Cameroon.
