As the sun creeps higher in the sky we start to get a bit of a spring in our step, shop our Easter Collection we like to think of as the joys of spring.
One product we always get asked about bringing back is our sea salted caramel filled chocolate goose eggs and now they’re finally here.
Quite literally a chocolate sized goose egg filled with the dreamiest sea salted caramel.
This year they return alongside a custom egg cup from the fabulous Saturday Workshop in Dublin.
We started the journey of Bean and Goose with a simple idea, to make joyful and thoughtful chocolate.
We want to share what we know about beautiful and joyful chocolate with you.
Join us on one of our fully immersive chocolate workshops and events.
NEXT event is our fun Easter Egg Workshop | 5th April 5pm - 6.30pm.
The ideal gift to send far and wide, with letterbox friendly delivery. Receive a golden ticket in your inbox for instance gifting. Chocolate creations arrive monthly.
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 bestsellers.
From hot chocolate making kits to perfectly designed seascape chocolate - we have the gift to surprise and delight. Each order includes gift packaging with Irish illustrations, and a complimentary handwritten postcard.
We source the finest, rarest cocoa in the world and collaborate with Ireland's best producers, creators, and illustrators to make joyous, memorable chocolate.
Our chocolate is sustainable and ethically sourced from the world's best and best paid cacao growers. Meet the growers Behind the Bean. Our chocolate is climate + and we proudly operate the one bar one tree policy. Our packaging is either recyclable or compostable.
Nature inspires our creations so we make sure we take care of it.
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.
