If there were a smell I could capture, bottle up, and treasure forever, it would be the toasty and heartening smell of cacao roasting in the morning. Waking up at 5am for those frosty winter dawns was my everyday reality only a short while ago. Dragging myself out of bed, bundling up in thick jumpers, and traipsing through the soggy streets of Saffron Walden were the necessary tasks before entering what, in my humble opinion, could only be described as heaven. There is nothing quite like the sensory adventure you experience in a bean-to-bar chocolate-making room. Bean-to-bar production is, in essence, the process by which cacao beans are turned into that beloved end-of-day pleasure we love so much.
Before Oxford, I spent a year working at Hill St, a prominent bean-to-bar chocolatier, run by brothers Greg and Chris. It quickly became apparent to me whilst there that true bean-to-bar chocolate making was a remarkably rare undertaking in the UK. The process itself is not one for the lazy or impatient. Through the meticulous stages of roasting, winnowing, grinding, refining, conching, and finally tempering, a chocolate bar is born. Each stage of the process is its own tricky, time-consuming, and complicated task. This method forms a luxury made not only with arduous amounts of love, care, and time, but with sustainability, high quality, and uncompromising flavour at its very tasty centre.
Upon returning to Oxford this Michaelmas, I was beyond excited to be reunited with one of my all-time favourite spots, an Oxfordshire staple: The Missing Bean. This coffee establishment has become a second home, a place to catch up on essays and to fuel my brain for the day. A flat white with friends on Turl Street or an early-morning espresso at the Roastery in Cowley were pursuits I was so pleased to regain.
To my delight, upon checking their social media, I caught sight of a brand new launch: The Missing Bean’s first range of bean-to-bar chocolate! I knew I had to get in touch and have a chat with the founders leading this venture. So my impending visit was not only the return to my favourite blend of coffee, but the discovery of a promising world within a business I already loved.
My afternoon was led by the Head of Sourcing and the Head of Chocolate, Silviu Rad. What immediately struck me in our first few minutes was his passion for learning. There was no end to his desire to push the boundaries and create something incredible. Since The Missing Bean’s primary expertise is roasting coffee beans, the transition into roasting cacao was as smooth as the very chocolate I was about to taste. Silviu’s approach carried the same quiet obsession I garnered, and his refusal to produce merely what was necessary, and his determination to instead produce the best, was inspiring.
Standing in the roastery with Silviu as he talked through the refining process, the familiar waves of heated cacao wafted through the air. That familiar mechanical hum, jarring to some, carried such a wistful reverence to me. Having spent hours roasting beans myself and obsessing over getting that perfect taste, I know how incredibly difficult, but rewarding, a process it can be.
Silviu pointed me toward their impact report, which details how building direct relationships, supporting farming communities, and respecting the planet form the pillars of their ethos. He spoke about embarking on their bean-to-bar journey by attending European expos, using their refined palates to explore the world of cacao and, more importantly, allowing them to meet the growers themselves. When chatting about these groups, Silviu lit up as if talking about an old friend. The relationships formed were so much more than business; they were grounded in respect, care, and enthusiasm for the craft. Cutting out the middleman creates a kindred partnership, which not only provides better financial gain and support for those in developing countries, but ensures much higher quality chocolate. This approach also helps growers protect biodiversity and maintain their environments. It was refreshing to see the importance of their sourcing, and to read introductions to the many members of the team that aren’t in Oxford, but remain integral to the process, halfway across the world.
Then came the exciting part: the tasting.
Their single-origin bars, presenting the cacao beans from Costa Rica, Peru, and Brazil, are plain by name, though anything but by nature. As someone who has snapped and tasted many bars over my time, I can honestly say that I was sucked in by the depth and the bright, complex flavours in these chocolates. With this chocolate, every delectable molecule that dissolved on my tongue was not only absolutely delicious, but a further testament to the team’s patient processing and care. Each detail, from the careful sourcing of ingredients to the packaging, which represented the colours of the countries of origin, was carefully considered and did not go unnoticed.
Alongside the core range, the team is set to release three variations with additions: black pepper and lime, sea salt and cacao nibs, and my personal favourite, coffee and walnut. Paying homage to their roots by developing a coffee-infused bar exhibits their dedication to self-sufficiency. In using their own roasted coffee, their creative, slightly nutty flair sets The Missing Bean apart from other bean-to-bar flavours on the market. To taste these products first was – excuse the pun – an absolute treat. This is sure to become my study fuel over the coming year and my pre-9am pick-me-up.
The Missing Bean is set to launch this new enterprise on 17th October, online and in-store. Staying true to their ethos, they are raising money for charity in a sold-out launch event happening on 22nd October, which is sure to be a celebratory night.
This isn’t just another commercial extension for a popular brand; it feels like the organic extension of a family ethos that stretches from Oxford to South America. The Missing Bean’s commitment to sustainable and transparent trade, to supporting local business, and to putting delicious chocolate right on our doorsteps might be the sweetest investment they have made yet. So get your calendars marked to head down and support this fruitful and exciting launch. As it turns out, the only thing missing from this bean was chocolate!
