Siamaya Chocolate makes bean-to-bar chocolate in Chiang Mai, Thailand, with a distinctly Thai point of view. Founded in 2017 by Neil Ransom, Siamaya produces its own chocolate from locally sourced Thai cacao and combines it with natural ingredients sourced from farmers and producers throughout Thailand.
The name tells part of the story: “Siam” is the historic name for Thailand, while “Maya” refers to the ancient civilization closely associated with cacao’s early history. Siamaya brings those two ideas together in chocolate that celebrates both the craft of bean-to-bar making and the flavors of modern Thailand.
Working from cacao bean to finished bar gives Siamaya control over every stage of the process. The company purchases natural and organic cacao directly from Thai farmers and local cooperatives, paying well above typical commodity prices while working with growers to encourage sustainable agricultural practices. Siamaya’s direct-trade standards include pesticide-free farming and a no-burning policy designed to reduce the environmental impact of agricultural burning.
That commitment to local sourcing extends well beyond the cacao. Siamaya searches out high-quality Thai ingredients to create bars inspired by the foods, fruits, spices, and flavors of the country. The result is an unusually playful collection, ranging from beautifully made origin-focused chocolate to inventive combinations and infusions that could only have come from Thailand. Several of those creations have also received recognition at international chocolate competitions.
Sustainability is woven into the way Siamaya operates, from its relationships with farmers to recycled-paper packaging, soy-based inks, waste reduction, and efforts to source close to home whenever possible.
What we especially love about Siamaya is its sense of place. These aren’t simply chocolate bars made in Thailand—they’re bars made to taste like Thailand, pairing locally grown cacao with ingredients and ideas that tell a much bigger story about where they come from.
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