You found us! We are a bean to bar school & community created by a chocolate maker dedicated to the heart & craft of small batch, slow chocolate.
bean to bar chocolate crafted with a focus on creative spirit and the hands-on techniques that sets slow chocolate apart.
The Next Batch School has been inspiring and guiding makers of every experience level since 2016. Our students are newly aspiring bean-to-bar entrepreneurs, makers knee deep in their craft, specialty food artisans looking to add bean to bar chocolate to their toolbelt, and chefs and pastry professionals in search of a deeper understanding of chocolate.
Only slow food can teach us the things that really matter—care, beauty, concentration, discernment, sensuality, all the best that humans are capable of. ~~Alice Waters
a small batch manifestoDo not apologize for being small. Do not fear the first step, or the next ten thousand; fear not taking a single one. It is fine to say We when the only We is you and the cat at the backdoor, but trust that saying I does not imply you are not capable, skilled, driven, in business like a mofo, or working your tail off. If in doubt look up your favorite maker/musician/artist of any ilk. Read their story. Realize they were once smaller than small and because they are makers/musicians/artists in truth & deed, no matter how big they become they might just hold onto what made us love them in the first place. Big is fine, but Small is the next big thing because we are all always and forever craving real. if you aren’t small that is fine, but please don’t hide behind your hedgefund-financed company and pretend you are. Be who you are best, however small you may be, and leave the BS to someone else. One last thing: don’t tell us what you’re going to do, show us your story.
Love, Mackenzie
join me in~person!
Santa Fe Drinking Chocolate Workshop
I’m thrilled to be co-hosting this workshop with chocolate historian and Gastro Obscura instructor, Sophia Rea of Projet Chocolat.
For details and registration, use the link below.
"Mackenzie is one of the most inspiring, kind, fun and knowledgeable persons I've ever known. This course is like no other and I enjoyed every second of it."
~~Michelle van Schaick, founder Faraway Garden Chocolate, Academy of Chocolate judge
kind words from my students. {thank you for making me blush}
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"Thank you for all your inspiration and amazing creations. You are a staple of the craft chocolate scene."
Fjak Chocolate, Norway
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"The Next Batch class is 100% what kept me going and made me feel better about taking a huge, risky leap forward. This year has taught me so much, and being a part of the Next Batch Community has been a huge part of it all. I learned so much that we just didn't do at _____, thanks to you, and I'm grateful for your time and willingness to help other chocolate makers pave their own way forward in the industry.
Elizabeth Gentry, founder Harvest Chocolate
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"You made an incredible and indelible mark on my work and this community. Thank you for your passion and art, your skills, and generosity."
David Upchurch, chocolatier
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"I would probably not still be making chocolate had it not been for Mackenzie and the Next Batch School. Her words of wisdom, patience, humility and willingness to repeat things she has already said make her a real life Yoda in my world."
Tyler Cagwin, founder Nostalgia Chocolates
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“I have been a chocolatier for over a decade. Making craft chocolate enticed and intimidated me. I never felt ready to try it. Then, one day, I was listening to Lauren's Well Tempered podcast where she chatted with you and I was so touched by your conversation. I felt like I was invited by a kindred spirit to meet chocolate in a new way. A more playful and poetic way. Thank you.”
Christy Farion
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"I am on record saying that just one of the reasons I like her work is her fearless approach to flavor. Her work is just plain fun to eat--and always meticulously crafted."
Clay Gordon, Discover Choc and The Chocolate Life
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"I have dared to take risks and experiment with flavors all because of you. Thank you for sharing your craft and wisdom."
EndeCacao
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"...truly a gamechanger."
Aaron Sylvester, Tri-Island Chocolate, and Grenada Chocolate Co
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"By the end of Day one I knew I’d hit the chocolate jackpot.”
Estelle Tracy, chocolate sommelier, 37 Chocolates
bean to bar livelihood
sourcing cacao
crafting in a small kitchen
easy tempering
PDFs for download
every step of bean to bar
setting up to craft
roasting cacao
plant-based recipes
inclusioncraft
crafting single origin cacao
batchcrafting
sustainable, beautiful packaging
Swirls of white, dark, and milk chocolate marbling on chocolate coffee latte bars
drinking chocolate
flavor pairing
the B(usiness) side of chocolate
the pretty and not so pretty
how to bring your chocolate goals to life
equipment needs
spreads
production planning
unique-to-you products
choosing equipment to fit your space and production needs