Life charts a different course on a Maine Island. Here on Isle Au Haut, the pull of tides and scent of sea salt upon the breeze reminds us of the things it’s easy to forget on the mainland. Like the pines and the people—the circle of flora, fauna and friends that sustain us through every kind of season.
At Black Dinah, our confectionery exploration of flavor, texture and aroma are inspired by the community that blooms within our shores. We invite you to celebrate it with us, too:
Close your eyes, take a bite, & share a taste that’s sweet as Maine.
Here on a remote Maine island, nestled into the long shadows of Black Dinah Mountain, we craft beautiful chocolates completely by hand. Inspired by fresh, local ingredients and our love of flavors from the tiny corners of the world, our imagination explores the seven seas, right here in our kitchen.
At Black Dinah, we make our truffles and caramels using fresh cream; organic herbs, flowers, fruits, coffees, teas and whole spices; and the very best Venezuelan, Belgian and rare Peruvian chocolate. Because the best chocolates deserve the freshest, tastiest ingredients, we buy from local farmers and producers whenever we can.
Because we believe in sustainable agriculture and feel strongly that farmers to the best cacao in the world should get an above-market price for their products, we use organic, fairly-traded chocolate, like other small artisan food makers in Maine and around the world, our goal is to contribute towards an invigorated, sustainable and rich community.
Two decades in kitchens from California to Maine has taught Kate lots about food and farms and the power of locally supported agriculture and small business. Mostly it’s taught her that things just taste better when they’re fresher. And Steve has learned that he’s happiest working and thinking in and for small communities.
The idea of making gourmet truffles on a wind-swept island off the coast of Maine was just random enough to appeal to us in 2007 when Kate started studying chocolate. The idea of opening a funky, slightly urbane café in which to sell them at the edge of a quiet island forest was even more random—and therefore even more appealing. With Steve’s talent at business and creative problem solving and Kate’s gift with food and presentation, it sounded like just the business for us.