The POMM started when co-founders Damaris Graves and Katelyn Fox decided they wanted to make bean-to-bar chocolate. Unlike most chocolate, which is usually a mixture of different cacao beans that are over-roasted to hide poor treatment and make every single bar taste exactly the same, we wanted to create chocolate that was unique, and highlighted the complexity and differences in every cacao bean. We also wanted to make our own couverture chocolate for truffles and other gourmet chocolate products. After spending many months developing recipes, fine-tuning our method, and creating an image for our chocolate, we are finally up and running. Check out the "Chocolate" page above for full descriptions of our process and the products we are selling.
Katelyn Fox developed an interest in culinary arts shortly after receiving her Bachelor’s in Psychology from Humboldt State University in 2009. After graduating, she moved from her native state, California, to Denver, Colorado. At one of the local farmer’s markets, Katelyn introduced herself to Ashley Walsh –the owner of Sweet Nothings Chocolate Company. It wasn’t long after their introduction that Katelyn began working as a chocolatier for Mrs. Walsh. During her time spent at Sweet Nothings, Katelyn gained a vast amount of knowledge on the process of chocolatiering. Both Katelyn and Damaris shared a mutual interest in the bean-to-bar process, and decided to start up a company of their own. Passionate about creating fine quality chocolates, Katelyn and Damaris have been working hard to launch their products. They appreciate your interest and look forward to your business!
Damaris Graves has spent the last 3 years in the food industry. After graduating from Tufts University with a Bachelor of Science in Astrophysics and Cognitive & Brain Science, Damaris decided to pursue her interest in cooking by working at Rocca Kitchen & Bar in Boston, MA, under chef Tiffani Faison. After a year and a half, Damaris relocated to her hometown of Denver, CO where she continued to work in the restaurant industry as a line cook at Fruition Restaurant and Row 14 Bistro & Wine Bar. Most recently she was the pastry chef at Apres Dessert Bar. Her love for good quality chocolate along with her extensive background in cooking led Damaris to co-found The POMM Chocolatiering Company. She hopes to one day combine her love for cooking and chocolatiering by opening a restaurant of her own.