In a little over a decade, Vietnam’s Marou has evolved from an artisanal chocolatier to a cafe and retail concept, Maison Marou, with plans to expand the stores outside of Vietnam starting 2024.
Founded by Vincent Mourou and Samuel Maruta, who emerged from a soul-searching journey into the jungles of Vietnam with the discovery of cacao, Marou became the first bean-to-bar chocolate maker in the country in 2011.
The Ho Chi Minh City-based company continues to work with cacao farmers, sourcing beans from six provinces in Southern Vietnam to create a range of beautifully packaged single-origin chocolate now available in cafes and grocers around the world.
“Expanding Maison Marou is the best way we know how to bring customers into the world of Marou and chocolate – from how we source cacao directly from Vietnamese farmers to the making fine pastries “à la minute” for our guests,” Mourou says.
