Wexford chocolate business partners with award-winning Netherlands company

A North Wexford based chocolate business has partnered with an award-winning Netherlands company…

Based in North Wexford, Bean and Goose is an Irish chocolate company founded by sisters Karen and Natalie Keane.

Now in its eleventh year, the business is known for crafting luxury, pure chocolate with a strong commitment to sustainability, storytelling, and ethical sourcing.

Bean and Goose, the Wexford-based chocolate makers known for bold flavour pairings, thoughtful gifting and ethical craft, are reshaping how chocolate is served in Ireland’s leading kitchens, guest bedrooms, and beverage menus.

Through their exclusive partnership with award-winning bean-to-bar pioneers Original Beans, Bean and Goose now offers chefs, bakers, event and hospitality businesses a curated range of single-origin chocolates that taste as good as the story it tells.

“Beautiful chocolate isn’t a luxury. It’s a responsibility,” say Karen and Natalie Keane, sisters and founders of Bean and Goose. “By choosing our chocolate, bakers, chefs and hospitality venues are not only offering their customers a delicious experience but are also participating in a movement for a sustainable future.”

Based in the Netherlands, Original Beans is globally recognised for its sustainability practices and on-the-ground conservation efforts, including reforestation projects as well as training farmers in organic agroforestry, food gardening, beekeeping, leadership and even literacy.

The company has earned the Good Egg Award in both 2023 and 2024 and is recognised by the Chocolate Scorecard in 2025 chocolatescorecard.com/scorecards for leading the industry in sustainability practices. Through this partnership, Bean and Goose not only deliver high-quality chocolate but also contribute to the preservation of ecosystems, the development of a climate-friendly supply chain, the empowerment of cacao farmers, and the promotion of ethical, transparent practices in chocolate production.

“Chocolate is becoming more expensive, and that’s a good thing!” says Sofie Troost-Kommeren, Original Beans’ Commercial Director. “The rising cost of chocolate reflects more than just the impact of climate change. While extreme weather affects cacao crops, the bigger issue lies in decades of underinvestment by large corporations in cocoa-growing communities. Original Beans was created to flip that script. By working directly with farmers and investing in regenerative farming, in partnership with Bean and Goose we can offer chocolate that supports farmers and forests, not just profits. We both share a joint passion and commitment to sustainability, storytelling and ethical sourcing.”

Original Beans goes beyond simply supplying cacao. By working directly with smallholder farmers in Colombia, Ecuador, and other remote cacao-growing regions, they foster long-term relationships that prioritise sustainability, regenerative farming, and fair pay for farmers. As part of their partnership with Original Beans, Karen and Natalietravelled in January 2025 to the Sierra Nevada de Santa Marta rainforest in Colombia to witness firsthand the farming practices employed by the Arhuaco community, the indigenous people who care for the forest and cacao plantations.

“These field visits grounded us in the responsibility of the chocolate we make,” says Karen and Natalie. “We came to listen, to learn, and to understand what it truly means to grow cacao in harmony with nature and culture. It changed how we think about our chocolate and our impact on the world.”

From kitchens to guest experiences, Bean and Goose is committed to providing a luxury chocolate experience that meets the growing demand from today’s discerning hospitality businesses. Their range, made from 100% pure ingredients (no soya lecithin, no palm oil, no artificial flavourings), includes everything from single-origin couverture for chefs and bakers to hot chocolate shavings, seasonal bars and turndown chocolates.

Each product is crafted with respect for both the environment and the communities that produce the cacao.

The range includes:

· Hot Chocolate Shavings with seasonal flavours, perfect for cafés, hotel coffee bars, cold and hot beverage menus.

· Dark, Milk, and White Single-Origin Couverture Chocolate Drops are perfect for chefs and bakers, sourced from Ecuador, Colombia, and other ethical origins.

· Bake-Stable Chocolate Batons for viennoiserie, cookies, and molten centres.

· In-Room Islands are ideal for turndown service, afternoon tea, or a refined post-meal treat.

· The Seascape Collection, which is a tribute to the wild Irish coast through its shape and sound. A perfect match for in-room menus, luxury suites and gift shops.

· Café Bars are available in five distinct flavours for a refined coffee and tea moment.

· Seasonal Bars showcasing seasonal Irish ingredients, perfect for memorable after-dinner table moments, gift shops or mini-bar experiences.

· Sharing Slabs with their signature wooden hammer is ideal for family gatherings, corporate events, wedding menus, and dessert stations.