Flavored chocolates

Just as cocoa from different regions boasts a multitude of subtle aftertastes and aromas, so too are the flavours of our Baltic region an inexhaustible source for experimentation. These flavours merge with memories, fragments of celebrations, or experiences reminiscent of childhood – all that is important and native to us.

We won't tell you more about mangoes than Indians can, but we can talk about apples. We know the varieties that have grown in our region since ancient times, we can recognise a ripe, juicy apple fruit on a branch, our grandparents will advise us which ones are best for juicing, which ones for drying, and which ones for making apple cheese. Therefore, we choose to create from what grows around us and what our parents passed down to us as essential gastronomic rituals.

To the core, we are a nation of gatherers. The forest for us is not only a space for aesthetic sensations but also a school. We start picking berries before we even learn to speak. From an early age, information is passed down through generations about which berries or mushrooms we can eat and which ones are best not to touch. Which forest delicacies are better suited for meat, and which for fish. Berries and mushrooms saved Lithuanians from starvation in our region and in Siberia; these same berries and mushrooms were on both daily and festive tables.

And we know from our parents and grandparents that these natural treasures, laid out on tables, are not just a label, but an identity that connects generations. A distinctive, extraordinary world full of memories and sensations that we want to share with others.

Photo: Beaningful