Manufatto Cacao is the result of the return of the renowned chocolate-making duo - Cecilia Iacobelli, an Italian designer, and Paul de Bondt, a Dutch chocolatier - to the artisan scene after a years-long hiatus. During the 1990s and 2000s, the pair gained international recognition through their brand De Bondt, which became synonymous with innovation and quality in the world of chocolate.

After leaving the brand in 2014, they withdrew from the spotlight, only to reemerge in 2019 with a new, more intimate project - Manufatto Cacao - driven by a desire to reconnect with the roots of handcrafted chocolate, experimentation, and direct contact with customers. Manufatto Cacao operates as a micro-laboratory where all stages of production are personally overseen by the founders. Their philosophy is centered around purity of flavor, ingredient minimalism, and the expressive sensory profile of each chocolate.

At their shop in Pisa, which also serves as their workshop, Iacobelli and de Bondt are involved in daily production, offering tastings and educating customers about the origins of ingredients and preparation techniques. Despite its small-scale output, Manufatto Cacao has quickly gained the respect of professionals and chocolate lovers alike, reaffirming the reputation of its founders as two of Europe’s most influential master chocolatiers.