Åkesson’s Chocolate

Bertil Akesson’s father is the indirect reason for Bertil’s cocoa endeavor. He was a Swedish diplomat in the 1940s, but moved to Cameroon years later for a new position in global trade. By 1970, his father moved to Madagascar and purchased mining companies and sisal plantations. It is in Madagascar, at their family estates, that Bertil’s journey through the fascinating world of cocoa, spices, and other delicious natural wonders truly began. Over many years, he has learned the secrets and subtleties of managing and developing plantations. Ultimately, he focused on and specialized in fine cocoa and spices, while his consistent aim was to achieve the highest quality in a sustainable way. Today, Bertil has plantations in Madagascar, Brazil, and Indonesia, supplying world-famous chocolatiers and chefs. In close collaboration with these passionate artists, Bertil has experienced the fascinating art of transforming cocoa into chocolate and how pepper enhances recipes, leading him to launch a small and exclusive line of chocolate and fine exotic foods. The creation of Åkesson’s brand could not have taken place without the close collaboration and support of Bertil’s family and friends. Together, we now invite you on a journey of discovery through the world of our tropical foods.