Alan returns from a year in France, where the French chocolate tradition, including Valrhona and Bernachon, among others, made a substantial impact on him, leading to the beginning of serious study and experimentation with chocolate and chocolate making
March: Patric formed
June-December: Alan makes cocoa sourcing trips to Mexico, Belize and Venezuela as he works on custom chocolate-making machines
October: Work begins on Patric’s custom chocolate-making facility.
January: Patric opens its doors.
July: After months of careful development, including a flavor-enhancing aging process, Alan releases the first bar in the Patric product line, a micro-batch 70% Madagascar bar, made only with aromatic single-estate cacao and pure cane sugar is released.
May: Gourmet Magazine takes note of Patric.
July: The LA Times finds Patric bars to be “handcrafted standouts.”
August: Patric is honored with an invitation to showcase our chocolate at the first annual Slow Food Nation festival in San Francisco, as one of only five chocolate makers invited to do so.
August-September: Patric becomes one of five founding members of the Craft Chocolate Makers of America (CCMA).
November: The New Yorker Online notes the refinement of Patric’s flavorful and surprising bars.
November: Several new additions to the Patric line are released, including a 75% Madagascar bar, as well as gift sets including all of the aforementioned products.
February: Food and Wine Magazine notes that Patric is “creating exceptional small-batch bars.”
June: Alan “Patric” McClure is elected as the first chairperson of the Craft Chocolate Makers of America (CCMA) board.
July: The first new bar since November 2008–the 74% In-NIB-itable bar–is released. This is the first chocolate bar with “inclusions”–the cocoa nibs–that Patric has ever released.
October: Patric’s first non-Madagascar bar, the 70% Rio Caribe Superior, is released.
Spring: Food and Wine Magazine calls Patric “Best New American Chocolate.”
July: Alan travels to Peru to look into sourcing a new origin. The Piura cacao discovered during this trip will lead to an International Chocolate Award in 2013.
October: Three new bars make their debut: Patric’s 70% Signature Blend, Dark MILK Chocolate, and the PBJ OMG.
January: Patric Chocolate wins a national 2011 Good Food Award for our In-NIB-itable bar.
May: Patric Chocolate releases our Mocha OMG made with craft-roasted, award-winning Kaldi’s espresso 700 blend.
September: Patric Chocolate releases our Mint CRUNCH made with cool essential peppermint oil.
October: Forbes calls us one of “10 Truly Artisanal Foods to Try Now.”
November Part 1: Patric Chocolate celebrates the re-release of our popular PBJ OMG.
November Part 2: Patric Chocolate releases the Cappuccino OMG bar, a craft-produced, almost savory white chocolate with Kaldi’s espresso 700 blended right in.
November Part 3: Two of our bars, the PBJ OMG and the 70% Signature Blend, are announced as Good Food Award Finalists for 2012.
January: Patric Chocolate wins its second consecutive national Good Food Award for the Signature 70% Blend.
March: Patric Chocolate releases our first limited-edition bar, the Salty Signature Seventy, with a micro-production of only 1000 bars.
January: Patric Chocolate wins three Good Food Awards for all three of our entries, the 67% and 75% Madagascar bars and our In-NIB-itable bar.
June: Patric Chocolate became a finalist in the the 2013 International Chocolate Awards American Semi-Finals in two separate categories. Awards are announced in October 2013.
August: The first permanent addition to our chocolate bar line in well over a year is released: Holy Mole! is a blend of smooth dark chocolate, cinnamon, chiles, smoked Spanish paprika, and vanilla sea salt.
September part 1: This is a big month for Patric, with a brand-new website, newly re-designed environmentally friendly packaging, and another new addition to our permanent line! Red Coconut Curry is a bar of smooth dark chocolate with chiles, ginger, sea salt and lime and lemongrass essence. This bar is then topped with crunchy, toasted, sweet-salty coconut that is unlike anything we’ve ever tasted.
September part 2: Patric Chocolate wins two of the seven chocolate awards at the NW Chocolate Festival, a Gold in the inclusion category for our In-NIB-itable bar, and a Silver in the plain chocolate category for our 67% Madagascar bar.
October part 1: Patric Chocolate is proud to win two Gold Medals & Four Silver Medals in the Americas arm of the International Chocolate Awards for our 67% Madagascar, 67% Piura (a Chocolate Garage Exclusive), and the Mocha OMG. Now, on to the World Finals!
October part 2: Patric Chocolate is proud to win two Silver Medals in the 2013 World Finals of the International Chocolate Awards for our 67% Madagascar and 67% Piura (a Chocolate Garage Exclusive)! Patric Chocolate is the only US company to receive medals in the dark chocolate bar category.
January: Patric Chocolate wins three Good Food Awards for 70% Signature Blend, Mocha OMG, and Mint CRUNCH! PBJ OMG, our most popular bar, scores its second finalist nod.