Cacao from Bean to Bonbon

Join us for an evening of connection and creation as we journey with cacao— from bean to bonbon.

We are excited to have Amanda Myers back from Ecuador to share her love of cacao. Together, we’ll work with freshly harvested fino de aroma cacao grown by Amanda on her small organic farm in Ecuador. We’ll toast, peel, and grind the beans by hand, transforming them into a luscious paste before crafting both pure 100% cacao bonbons and naturally sweetened versions with raw sugar.

This hands-on experience is part ceremony, part artistry—an invitation to slow down, engage the senses, and honor the people, plants, and traditions behind this sacred medicine. Each participant will take home 100 grams of handcrafted organic cacao bonbons and a deeper connection to the heart of cacao.

If you have been in the shop, you might have noticed a few specialty offerings Amanda brings for us—from cacao bars to Palo Santo. We're looking forward to restocking the floor with these treasures!

About Amanda: Amanda is a sound healer, yogi, farmer and artist. She is also the steward of a small well loved cacao orchard in Ecuador where she mindfully cares to its growth, harvest, fermentation and drying. @Casa Colibrí

About Make & Mary~Casa de Ritual: Located in the Alberta Arts District we are a community gathering and apothacary hosting monthly events focused on self care. We also create our own natural & vegan line of wellness offerings in-house.