At Dandelion Chocolate’s 16th Street Factory in San Francisco, culinary innovation is always on the menu. Roman, the talented sous chef at Bloom, Dandelion’s in-house chocolate salon, embodies this spirit of creativity and exploration. For Roman, the most impactful way for a chef to grow is through travel, a philosophy deeply ingrained in Dandelion Chocolate’s culture. His experiences abroad have directly shaped the unique and globally-inspired offerings at Bloom, located within the heart of the 16th Street Factory. This journey of flavor discovery, which began long before the factory’s completion, showcases how international influences are expertly blended with Dandelion’s bean-to-bar chocolate ethos.
Roman’s transformative journey began in 2017, not in San Francisco, but amidst the festive charm of “Christmas in New York.” Alongside Chef Lisa, after concluding a successful pastry pop-up, Roman received news that would change his culinary perspective: a five-week immersion at Dandelion Chocolate’s Kuramae café in Tokyo. This Japanese chapter proved to be a profound learning experience, fostering connections and broadening his palate in unexpected ways.
Roman is the sous chef at Bloom, our chocolate salon inside the San Francisco 16th Street Factory
In Kuramae, Roman encountered a unique beverage: Hojicha Hot Chocolate. This Japanese-inspired creation, featuring roasted green tea, was unsweetened, subtly smoky, and harmoniously blended milky tea notes with the richness of chocolate. It was unlike anything available at Dandelion’s San Francisco locations, a testament to the unique culinary fusion born from their Japanese presence. Inspired by this distinct flavor profile and wanting to create a bridge for visiting Japanese friends, Roman envisioned bringing this taste of Japan back to Bloom at the 16th Street Factory. Today, guests at Bloom in San Francisco can savor a pot of Hojicha Hot Chocolate, a subtly sweetened rendition tailored to American palates, yet faithfully capturing the essence of the Kuramae original that Roman so admired.
Guests enjoy the ambiance outside Dandelion Chocolate's Kuramae cafe in Tokyo
The Japan experience ignited a passion for global exploration in Roman, prompting him to seek out new culinary horizons. He questioned what other international flavors and cultural approaches could be integrated with Dandelion Chocolate’s distinctive style. This quest led him to Copenhagen the following summer for a month-long culinary immersion. Similar to Japan, he observed a deep appreciation for simplicity in food preparation and the celebration of seasonality, all within a comforting and hearty culinary framework. He experienced the Danish concept of “hygge”—peace, comfort, and cozy contentment—during simple moments like biking along the docks at sunset and enjoying a warm bowl of porridge to start the day.
A bowl of warm porridge, a comforting and nutritious breakfast inspired by Danish hygge, created by Roman at Dandelion Chocolate's Bloom
Inspired by these Danish breakfast experiences and seeking to introduce a nutritious and comforting option at Bloom within the 16th Street Factory, Roman developed a spiced quinoa porridge. Drawing on the regional flavors and Dandelion’s single-origin chocolate, he envisioned a blend featuring cardamom and Camino Verde, Ecuador chocolate. The aromatic cardamom harmonizes beautifully with the chocolate’s nuanced notes, creating a soothing and balanced flavor profile. Finished with fresh fruit, cocoa nibs, coconut, and dried cranberries, this porridge is a wholesome and delightful dish, perfect for starting the day at Bloom. As San Francisco’s weather cools, Roman hopes this warm spiced quinoa porridge will offer a comforting and hygge-inspired breakfast experience at Dandelion Chocolate’s 16th Street Factory.
Roman’s culinary travels to Japan and Denmark have not only enriched his personal experiences but have also directly contributed to the innovative and globally-inspired menu at Bloom, inside Dandelion Chocolate’s 16th Street Factory. With more travel plans on the horizon, including a return to Japan, Roman continues to seek inspiration from around the world, ensuring that Bloom remains a destination for unique and globally-infused chocolate experiences in San Francisco.
