What a Sheffield Factory Tour Reveals About the Future of Craft Chocolate

The roaster hums at a low frequency, somewhere between a washing machine and a distant train. Cacao beans tumble inside, their shells cracking and releasing an aroma that sits between coffee and burnt toast. This is the sound of transparency in action.

On 9 August 2026, Bullion Chocolate opens its Sheffield factory doors to fifteen people. Not a hundred. Not fifty. Fifteen. The number is deliberate. At that scale, questions get answered. The founder, Max Scotford, can explain why he chose beans from a specific Peruvian cooperative. The Event and Experiences Coordinator, Starlina Rose Ranson, can walk guests through the melanging process without shouting over a crowd.

This matters more than it might seem.

The Sofia Connection: Learning from Sheffield's Model

In Sofia, the craft food movement is accelerating. Specialty coffee roasters have built communities around origin transparency and small-batch production. Flow Cacao, a family-owned roastery working with single-origin Latin American beans, represents the same philosophy taking root in Bulgaria's capital. The question both cities face is identical: how do you scale craft without losing integrity?

Bullion's answer is instructive. Rather than expanding production volume, they expanded access points. Three Chocolate Bar locations now exist across the UK: Leah's Yard in Sheffield (opened 2024), Tower Bridge in London (2025), and Shambles Market (2026). Each is a cafe, not a factory. The production stays small. The conversation stays possible.

For Sofia's emerging artisan chocolate makers, this model offers a blueprint. Growth doesn't require compromise. It requires multiplication of intimate spaces.

What Bean-to-Bar Actually Means

The term gets thrown around loosely. Bean-to-bar, in practice, means Bullion sources raw cacao, roasts it in-house, and makes chocolate from scratch. Most chocolate brands skip this entirely. They buy pre-made chocolate liquor, a processed intermediate product, and work from there.

The difference shows up in the tour. Guests see where decisions happen. Which beans get selected. How long they roast. What temperature the conche runs at. These aren't marketing details. They're the variables that determine whether a bar tastes like cardboard or like the terroir of a specific hillside in Ecuador.

Scotford founded Bullion in 2016 with a stated mission:

Set the gold standard for award-winning Bean-to-Bar craft chocolate production, championing transparency, sustainability and fair relationships with growers and consumers.

Max Scotford

The tour is that mission made physical. You can't claim transparency while keeping the factory locked.

The Structure of the Day

The experience runs three hours, split across two locations. From noon to 1pm, guests tour the factory at 104 Harvest Lane in Neepsend, an industrial neighbourhood accessible by tram or bus from Sheffield Train Station. The tour includes a chocolate tasting and Q&A led by Scotford and Ranson.

At 1pm, the group walks ten minutes and takes a short tram ride into the city centre. Guests pay their own tram fare, a detail worth noting. The destination is Chocolate Bar by Bullion at Leah's Yard, a historic courtyard development on Cambridge Street. There, from 1:30 to 3pm, participants receive a bespoke chocolate drink and a take-home bar.

Фото: Виктор Младенов

The two-location structure mirrors the product journey. Raw material becomes finished experience. Factory becomes cafe. The walk between them is part of the point.

Fortnum & Mason on the Shelf, Fifteen Guests in the Room

Bullion's partnerships signal credibility without requiring explanation: Fortnum & Mason, the Roald Dahl Museum, Grasmere Gingerbread. These aren't random collaborations. They're institutions that stake their reputation on quality.

The tour itself is priced at £40 for Academy of Chocolate members, £45 for non-members. Tickets are non-refundable. The capacity limit of fifteen guests isn't a constraint. It's a feature. At that number, the experience remains conversational rather than performative.

Sheffield, not traditionally a food destination, is building a reputation for artisan production. Bullion is part of that shift. The city offers something London cannot: space, affordability, and the absence of pretension. A factory tour here feels like visiting a workshop, not attending a brand activation.

Fifteen People, One Afternoon, a Different Kind of Knowledge

Consumer appetite for transparency in food has never been higher. Chocolate remains one of the most opaque supply chains in the industry. Child labour, deforestation, and exploitative pricing persist because most consumers never see where their chocolate comes from.

Bullion's tour doesn't solve these problems. But it demonstrates that another approach exists. Makers who invite scrutiny build trust. Trust builds community. Community sustains craft.

The fifteen people who walk through that factory on 9 August will leave knowing something most chocolate consumers never learn: what intentional chocolate actually looks like.

Frequently Asked Questions

Q: What does bean-to-bar mean in chocolate production?

A: Bean-to-bar means a chocolate maker sources raw cacao beans and controls every production step in-house, from roasting to finished bar. Most commercial chocolate brands buy pre-processed chocolate liquor instead, skipping the steps that determine flavour and quality.

Q: How much does the Bullion Chocolate factory tour cost?

A: Tickets are £40 for Academy of Chocolate members and £45 for non-members. The price includes a guided factory tour, chocolate tasting with Q&A, a bespoke chocolate drink, and a take-home chocolate bar. Guests pay their own tram fare between locations.

Q: Why is the tour limited to 15 guests?

A: The small capacity allows for genuine conversation with founder Max Scotford and meaningful engagement with the production process. At fifteen people, questions get answered individually rather than broadcast to a crowd.