Meet the Maker

Videri Chocolate Factory

The founders of Videri fell backward into chocolate. Sam and Starr didn’t sit around as kids dreaming of becoming chocolate makers. They didn’t tell their teachers they wanted to be cacao-auteurs on career day. They didn’t major in confectionary science at college. They did what a lot of people do: worked a bunch of different jobs until they found one they loved.

And then they did what a lot of lucky people are fortunate enough to do: start their own business.  A chocolate business. Which sounds like an oxymoron, but somehow isn’t, to this very day.  Behold: Videri.

Esse Quam Videri

To be rather than to seem

At Videri, we’re living up to our name. We’re doubling down on the tenets of realness-ism. We’re making handcrafted bean-to-bar chocolate. We’re staffed by undeniably good people. And we’re supporting cacao farmers who are committed to the highest quality beans and sustainable farming practices.  We don’t know if we’re the only ones doing what we do, but we do know that no one does it with more honesty or gratitude.

What’s so special about our bean-to-bar chocolate?  We don’t use fillers such as soy lecithin, xanthan gum, emulsifiers, or artificial flavorings; only the finest cocoa beans, cocoa butter, and organic cane sugar make it into our bars. All our ingredients are thoughtfully procured, using sustainable purchasing standards.

Videri’s facility is allergy-friendly; our chocolates are free from all known tree nuts, and many common legumes, as well as soy, gluten, and egg products.  We also offer many vegan options.  In summary, we are NUT FREE, GLUTEN FREE, SOY FREE, EGG FREE, and source organic and fair trade ingredients!

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