“At age 58, I chanced on a television story about chocolate making in Madagascar. Having retired from a long and illustrious corporate career, this ignited the passion, quest for knowledge and commitment that eventually created our brand, @bioko_treats.
We owe our name to the island of Bioko, formerly known as ‘Fernando Po’, from where Tetteh Quarshie, a Ghanaian agriculturalist brought, in 1876, the first cocoa beans with which he introduced commercial-scale, cocoa farming into Ghana”.
Fuelled by her dedication and passion to bring the best out of Ghana cocoa to the world, Jeanne is not only a mentor but an inspiration to her staff.
Abena is a trained chef from the National Vocational Training Institute (NVTI). She has worked for our founder, Jeanne, for 10 years and is the first employee of Bioko Treats! Abena is our Senior Chocolatier and Jeanne’s assistant in the kitchen.
Abena is a proud mother of her 3 year old son. Bioko Treats is assisting Abena’s father with financial and training assistance for his cocoa farm.
We also source cocoa pods and beans from this same farm. The home grown lemons on their farm are also used in some of our ganache and marmalade!
Our colourist extraordinaire!
Frank has a knack for developing colours that links to the flavours encased in Bioko’s delectable bonbons.
After successful completion of Senior High School, Frank trained professionally as a waiter. He joined Bioko Treats in February 2017.
He is Jeanne’s go-to person for where to find anything in our warehouse from ribbons to chocolate moulds. He also assists our part-time accountant to keep a keen eye on inventory.
David joined Bioko less then a year ago and has already proved himself indispensable.
He’s in charge of Bioko’s budding internship program and ensures the interns learn all they can from a professional chocolate kitchen.
In charge of delivering orders, David has done so in a professional manner with some of our customers commenting on his professionalism.
With his excellent eye for detail, Bioko’s kitchen can only be closed at the end of each working day after David’s beady eyes have done a thorough checkup on equipment, thermometers and more before closing.
If you’ve received a beautifully ribboned box of our chocolates, it’s likely David’s artistic flair you see. Our founder, Jeanne, calls him her “man Friday”!