Our story
2011 — SaigonTwo Frenchmen,
marou began in a small saigon workshop with a bold idea: make world-class chocolate right here in vietnam, from vietnamese cacao beans.
2011
samuel maruta & vincent mourou founded marou
6
southern provinces growing cacao
70%
tiền giang — world's best chocolate bar 2016
4.6★
google reviews
From roasted cacao bean to ground, conched and moulded bar — every step happens in sight of the tables, behind the glass of the workshop at the calmette flagship.
“Vietnam's first bean-to-bar chocolate house.”
Each growing region gives a bar its own character: tiền giang, bến tre, bà rịa, đồng nai, lâm đồng, đắk lắk — all lined up on the café's retail wall.
The calmette flagship keeps the full parisian corner-shop spirit: the red awning, mint frames with the gold “sô cô la” lettering, gold marou letters on the glass, the marble pastry counter and navy columns.