About Us
From a Vermont dairy farm to small-batch chocolate.
From Farm to Chocolate
Erlé LaBounty grew up on his grandfather’s dairy farm in Vermont, leaving that life at 16 to pursue his real passion: crafting chocolate. For over two decades, he’s been making old-world chocolate confections right here in Vermont, turning certified organic, fair trade dark chocolate into hand-rolled truffles, burnt butter salted caramels, and six varieties of chocolate bars.
When Eliza La Rocca joined him in 2010—bringing experience from Florence’s specialty food markets and leading food and wine tours through Italy—Farmhouse Chocolates became a true partnership, built on shared values and complementary skills.
How We Make Chocolate
We produce everything ourselves in our Bristol factory, rejecting the industry standard of co-packing. Every truffle is hand-rolled. Every caramel is hand-dipped. Every bar is small-batch.
Our chocolate is certified organic and fair trade. The majority of our ingredients are certified organic; those that aren’t are thoroughly vetted non-GMO, soy-free, and corn syrup-free. We source as locally as possible, always.
Why We Do This
We’re in this because we believe in honest-to-goodness chocolate that makes your day better. We believe in sustainable sourcing, small-batch integrity, and the simple pleasure of really good food.
When you buy from us, you’re supporting a Vermont business that is steadfastly committed to high-quality ingredients and craftsmanship.