Our shop at our workshop in Wexford is open with our full Christmas range.
Monday to Friday 9am - 5pm
We are also open EVERY Saturday until Christmas & will be serving hot chocolate while you shop.
Saturday 10am -4pm
Gorey, Wexford Y25C1W2
We are busy making your favourite festive sharing slabs. Stock up on our Winters Nights and Frosty Walks. 500g and 1.5kg slabs of the finest sustainably sourced chocolate smothered in nuts and fruit baked in our delicious Christmas spice flavours.
Our festive bundles are ready for seasonal gifting.
Packed full of our sharing slabs, chocolate bar collections, hot chocolate and our newly launched seascape.
From Merry Mornings to Let it Snow we have the perfect bundle to celebrate Christmas.
We have everything you need to enjoy the perfect hot chocolate. Pouches of freshly made & grated Classic Dark Hot Chocolate, ‘Mocha’ Hot Chocolate & ‘Winter Spice’ Hot Chocolate. Marshmallows for topping, hot chocolate bundles for gifting & the ultimate hot chocolate making machine.
The ideal gift to send far and wide, with letterbox friendly delivery. Receive a golden ticket in your inbox for instance Christmas gifting. Chocolate creations arrive monthly from January 2023.
Give the gift that gives and gives with a golden ticket membership to our Tasting Club. Two 70g bars of deliciousness dispatched each month, a one off creation of the month and a bar from our core range.
Check out our Christmas selection.
No need to get your tinsel in a tangle; we have your favourite gift boxes, sharing slabs, chocolate bundles and stocking stuffers ready to go.
Make sure you leave the most thoughtful gift under their tree this year and secure their favourite Bean and Goose chocolate.
Our chocolate is sustainable and ethically sourced. Our packaging is either recyclable or compostable. We proudly operate the one bar one tree policy.
Nature inspires our creations so we make sure we take care of it. All our packaging is recyclable and sustainable.
We are Karen and Natalie Keane, sisters and founders of Bean and Goose.
We began making chocolate using the traditional technique of hand tempering on marble slabs. This process gave us a strong understanding of working with chocolate. You have to slow down, you have to be patient and you have to be persistent.
