On most days, sounds of cocoa beans being picked, roasted, pounded, melted and molded ring out from Scott Witherow’s East Nashville Olive & Sinclair chocolate factory. While the noise emanates from its various sources, strangely, the work goes on with quiet efficiency.

Scott has said he always knew he wanted to do “something in food.” In London, after earning a Le Grande Diplome from Le Cordon Bleu and cooking in some big time kitchens there, he began a professional romance with the idea of working with chocolate. He found his way back to Nashville, began to experiment with the process of turning beans into bars, got his ideas together, and formed Olive & Sinclair. In just a few short years, Olive & Sinclair has gained a terrific reputation for producing authentic chocolate in an authentic way

When we were there to shoot this story, the chocolate making process was in full swing. It was amazing to see how (without many words being exchanged) the folks in the shop worked together. We especially loved at the very end, how the finished bars were being perfectly hand-wrapped and numbered with a rubber-stamp. Handmade, indeed.

We want to give Scott and his team (which includes his mom handling local deliveries!) all the props in the world for hewing to the small batch line. Olive & Sinclair and their Southern Artisan Chocolate is another great example of food folks doing great work.

To learn more and to see all of Scott’s delicious products, visit oliveandsinclair.com