In 2017, after completing my higher education and gaining my first professional experiences abroad, I decided to return to my home island of Mo’orea. Always eager to explore the world of entrepreneurship, I embarked on an innovative project aligned with my vision for sustainable development on the island: cultivating cocoa and transforming it into locally made chocolate. This marked the beginning of a family adventure that, after several years, led to the creation of our cacao plantation and the first artisanal chocolate workshop on the island.

Justin MONIER 

A chemical engineer by training, Justin discovered a passion for cacao during his professional experience in Asia. Upon returning to his native island of Mo’orea, he decided to revive the cultivation and processing of cacao into locally produced chocolate.

Pascale MONIER

A retired midwife, Pascale has become our specialist in pruning cacao trees and harvesting ripe pods. When she’s not working with cacao, she patiently and meticulously harvests our coffee.

Christian MONIER 

A marine biologist specialized in lagoon conservation, Christian left the ocean to work the land. He is in charge of the post-harvest process — pod breaking, fermentation, and drying — before the beans are brought to our workshop to be transformed into chocolate.