Five years ago, Patrick and Mara Tcheunou set up a simple market booth with one flavor of chocolate and a big dream. Today, Bibamba has grown into a community of customers, employees, partners, and friends who share our love for chocolate that tastes amazing and makes a positive impact. 

As we celebrate our five-year anniversary, we’re looking back at the milestones, challenges, and sweet surprises that got us here—and we couldn’t be more grateful to everyone who’s been part of the journey.

A Lookback at 5 Years

2020: Bibamba is Born!

On August 20, 2020, Bibamba made its debut at the Cherry Creek Farmers Market with just one flavor: Jungle Crunch, a bold dark chocolate bark with plantain crisps.

Launching in the middle of the COVID-19 pandemic meant minimal foot traffic and restrictions on tastings—a big challenge for a brand-new company. But the Bibamba story resonated, and our chocolate quickly found its first loyal fans.

Launching our product in the middle of a pandemic was a big gamble. But we’d gotten feedback from experts saying our chocolate was good and different, which gave us confidence—even if we were still learning the ropes with every other part of the business.

—Mara Tcheunou, co-founder

DID YOU KNOW: The name Bibamba (bee-bom-bah) comes from Lingala, a Bantu language spoken in Central Africa, and literally means “patch.” Over time, it became slang for a “snack” to hold you over between meals—just like our chocolate, made from cacao grown on Patrick and Mara’s family farm in Cameroon.

2020–2021: Early Growth

Through grassroots efforts, Patrick and Mara built relationships with local shops, coffeehouses, and boutiques. By year’s end, Bibamba had added two new flavors—Mocha Crunch and Palms & Paradise—along with exciting press features on Channel 7 News and in Westword.

In March 2021, after overcoming customs hurdles, Bibamba received eight tons of cacao from its second harvest. Patrick immediately got to work turning the cacao into delicious chocolate, exploring innovative new recipes to expand the company’s offerings.

That year brought two new creations—classic chocolate chunks and a rich hot chocolate—plus a fourth bark flavor: Orange Spark, inspired by the traditional Mexican spiced drink Café de Olla.

Bibamba also earned a coveted spot at the Boulder Farmers Market, known for showcasing Colorado’s best local makers, and began pairing tastings with Colorado favorites like Stranahan’s Whiskey and Great Divide brewery.

DID YOU KNOW: Orange Spark was born from a cafe collab! In early 2021, Ben Susnick—the owner of Hoja, a café on Denver’s South Pearl Street—had a bright idea: what if Café de Olla could be reimagined as chocolate? He teamed up with Patrick, who spent the summer perfecting the recipe. The result was Orange Spark: a crispy, citrusy bark with just the right touch of spice.

2022: Spreading the Love

The launch of Pâte au Chocolat—our hazelnut-almond chocolate spread made without palm oil—was a turning point. It quickly became our best-selling product and helped Bibamba expand into California and Oregon while strengthening our presence across Colorado.

By then, Bibamba offered six unique dark chocolate flavors, shipped chocolate nationwide, and built a reputation for chocolate that works for everyone—our employees, our customers, our community, and the environment.

As we grew, we continued to improve our practices in Cameroon, hoping to extend the impact to other parts of Africa. Our goal was always to make a positive impact in the community and raise the standards of the chocolate industry.

—Patrick Tcheunou

2023: Awards Season

Recognition followed. Bibamba was named Disruptor of the Year by the African Chamber of Commerce Colorado and received two Good Food Awards for Noir Classic and Pâte au Chocolat.

Mara was honored as a Women in Manufacturing Leader, celebrating her role as one of 11 female trailblazers in the industry.

Meanwhile, Bibamba earned a spot on the Food Empowerment Project's Recommended Chocolate List, highlighting our commitment to ethical labor, environmental stewardship, and sustainable farming.

And on the culinary stage, Bibamba appeared on the dessert menu at The Wolf’s Tailor, which earned a Michelin Star in 2023.

The year ended with a milestone announcement: Bibamba would open its first retail and production space at Edgewater Public Market.

2024: A New Home

In early 2024, we proudly opened our chocolate factory and retail shop at Edgewater Public Market. The popular food hall and retail destination introduced thousands of new customers to Bibamba through tastings, tours, and hands-on chocolate-making classes. 

With our growing team and new kitchen, we expanded to over 30 handcrafted creations—from truffles and bonbons to sea salt caramels, peanut butter cups, and pecan toffee. Michelin-star chefs praised our quality, while CNBC and Denver7 celebrated our story.

2025: Taking Flight

This year began with the unveiling of our DIA kiosk, introducing travelers from around the world to Bibamba’s farm-to-table chocolate.

We expanded our education programs, hosting Juneteenth chocolate-making classes and raising awareness about labor issues in the cocoa industry.

Product innovation also continues with special limited releases like chocolate hummus, and recognition keeps coming. Earlier this year, Bibamba was awarded the Slow Food Denver "Snail of Approval," honoring our commitment to sustainability and ethical sourcing.

We didn’t stick to our original business plan, but we’ve always stuck to our values. We treat our farm team and employees well, farm sustainably without chemicals, and innovate with new recipes while staying true to our mission.

— Mara Tcheunou

What’s Next?

From one farmers market table to over 60 retail shops, nationwide shipping, a Denver chocolate factory, a DIA kiosk, and an award-winning reputation, Bibamba has come a long way in five years. 

Looking ahead, fans can expect more growth and product innovation, including exciting new treats unlike anything Bibamba has released before.

We wouldn’t be here today without the support of our incredible employees, family, friends, and fans. We’re truly grateful for every purchase, review, and referral. Your support fuels our passion. Together, we're creating meaningful change in the chocolate industry.

— Patrick Tcheunou

Thank you for being part of our journey. Here’s to the next five years of chocolate that not only tastes good—but also does good!