Armed with no experience running a business and no experience in the food industry, Jikka Peltola decided he was born to be a chocolatier. An athlete, Pelota avoided chocolate until he learned of the nutritional properties of cacao, seeing it as an opposition to his fitness goals as opposed to a potential treat packed with antioxidants and other nutrients. 

He began formulating chocolate in 2011 with the intention of creating a bar that showcased instead of destroying cacao’s natural benefits. After taking the time to find the right suppliers, machinery, and investors, he was able to begin producing in 2013, with Goodio launching in 2015.

From certified organic ingredients to close partnerships that promote fair working conditions and wages to sourcing from lands that haven’t been deforested, and even detailing carbon emissions from their production. 

A decade later, this bean-to-bar chocolate company still makes their decadent chocolate bars by stone grinding their cacao at low temperatures.

This form of minimalistic processing helps to shape and use the cacao without losing any of its health benefits. After grinding and tempering, the bars are then sweetened with coconut sugar, and infused with an eclectic array of flavors using interesting ingredients like sea buckthorn and spruce sprout powder.