Every year on March 14th, people celebrate Pi Day.
It’s named after the mathematical constant π (3.14), and the tradition is pretty simple: bake a pie and eat it.
We like that kind of holiday.
Chocolate making has a lot in common with science. Temperatures matter. Timing matters. Even small changes can affect the final flavor and texture of a chocolate bar.
When we roast cacao beans on our San Franciscan roaster, crack them until we get nibs, and slowly stone-grind them into liquid chocolate, heat and movement transform them into something smooth and rich.
Our bean-to-bar chocolate-making process is part science, part hands-on craft, and a balance between formula, taste and feeling. Maybe that’s why Pi Day feels like our kind of holiday.
Emily shared a few thoughts while baking pie this morning about why Pi Day captures that balance so well.
Whether you’re celebrating with pie, chocolate, or both, happy Pi Day!