Thierry Atlan and hacco Partner on Koji-Infused Chocolate

The collaboration marks a departure from traditional confectionery methods, challenging the technical limitations of creating premium sweets without conventional sweeteners. Atlan, a Meilleur Ouvrier de France, spent time in Japan studying traditional koji-making techniques to integrate these ancient processes into his craft. By utilizing koji, the team seeks to develop products that prioritize both flavor profile and health benefits.

This collection will debut at hacco’s inaugural flagship bakery and café, located at 160 Bedford Ave. in Brooklyn, when the site opens later this winter. The retail space is designed to function as an experiential hub, focusing on the intersection of Japanese fermentation culture and modern culinary craftsmanship. Beyond the chocolate line, the location will feature a variety of pastries and seasonal beverages intended to showcase the versatility of fermented ingredients.