PIPEDA Compliance

When you submit a Data Subject Access Request (DSAR) through our Compliance page, our compliance provider, Consentmo, processes your IP address and email solely to fulfill your request. For more details, see Consentmo’s Data Processing Policy.

Data Rectification

If your account data is inaccurate, update or correct it using the link below.

Data Portability

You can use the links below to download all the data we store and use for a better experience in our store.

Access to Personal Data

You can use the link below to request a report which will contain all personal information that we store for you. We will respond within 45 days.

Right to be Forgotten

Use this option if you want to remove your personal and other data from our store. Keep in mind that this process will delete your account, so you will no longer be able to access or use it anymore.

Right to file a Complaint

If you believe your privacy rights under PIPEDA or provincial law have been violated, you can contact our Privacy Officer or file a complaint with the Privacy Commissioner of Canada or your provincial authority.

Withdrawing Consent

You can withdraw your consent to data processing at any time. Contact us at charlotte@hapachocolat.com

Quebec’s Law 25 Data Portability

Quebec residents have the right to request a copy of their data in a portable format under Law 25.

A mixed race woman with curly brown hair wearing a Voyager Craft Coffee shirt and a floral patterned haori is holding up four dark chocolate bars. She is leaning on a counter next to a display box of more chocolate bars and is in front of a coffee roasting machine.

The

Maker

Charlotte is the chocolatier and owner of Hapa Chocolat. Prior to this business, her bread and butter had been making croissants for Voyager Craft Coffee. She got started fueling her passion- and her friends and family- at home in her own kitchen, growing up with a lot of importance on good food and Food Network. She ventured from her own kitchen into kitchens all over the Bay Area starting in 2011 working as a cake decorator, restaurant pastry chef, morning baker, midday baker, late night baker, and even a poke prep cook. Chocolate and croissants were the two things she took away the most from her days as a student at Le Cordon Bleu, London and has worked her way to making those her main focus in her career.

Two hands wearing black latex gloves are using a spatula to mix almond brittle into melted dark chocolate ina metal bowl, on top of a wooden workbench.

The

Method

Just like coffee and wine, cacao develops unique flavors from the climate in which it’s grown. Altitude, humidity, temperature, and the people involved can all make remarkable distinctions to the final taste. Our chocolates are crafted with precise inclusions designed to emphasize the flavors that grow “where the rainbow meets the land.” Knowing these single-origin locations, and the farmers that cultivate them, makes the unique regional flavors even sweeter.

A hand is holding a yellow cacao pod cracked open and exposing the slimey white fruit inside.

The

Ethics

From the soil up, Hapa Chocolat is committed to fair and sustainable practices including single-origin sourcing. Close relationships between our purveyors and farmers is non-negotiable. As we grow we hope to shake hands with everyone involved in the cultivation of our products. Our intention for the future is to further activate support of these small farms.

Sourcing Information