Paniti and Nuttaya Junhasavasdikul had stars in their eyes. They had just spent two weeks in Hawaii with Nat Bletter, a pioneer in the bean-to-bar chocolate movement, and at the Fine Cacao and Chocolate Institute in San Francisco with chocolate scholar Dr Carla Martin. From Dr Bletter they learned how to produce and package bean-to-bar chocolate, and from Dr Martin how to grade cacao, the better to evaluate the beans they were buying directly from farmers. 

Their idea of having one’s own brand of chocolate…seemed…possible. 

They had already planted 400 cacao seedlings on a plot of land in Mae Tang, in Chiang Mai province. Which they found while on a motorbike trip around Thailand. Which they had done to slow their lives down after two decades working as lawyers clocking billable hours. 

“Those hours, we only spend them and we don't get anything back,” Paniti says. “Lawyers have a good life. We get paid well, we reward ourselves with cars and watches. But finally, we felt that this wasn’t for us. So we tried to enrich ourselves with more experiences than objects.” 

The plan was to build a retirement farmhouse, eventually. But in Thailand, unused land is taxed heavily, so a farmer suggested they plant cacao. “We can grow cacao in Thailand!” Nuttaya thought. “This is interesting.”

Following their curiosity, they crisscrossed the country on their own cacao learning tour, then Nuttaya taught herself how to make chocolate using YouTube. The texture of these early batches wasn’t great, but they discovered that cacao from different provinces presented unique flavor profiles. 

Cacao from Chumphon, on the Gulf of Thailand’s western coast, has “notes of ripe grapes and red berries.” Just 200 kilometers north, Prachuap Khiri Khan, which grows pineapples and coconuts, is “bright and citrusy, with a smooth floral aftertaste.” Beans from Chantaburi, in the east, hint of “passion fruit, mango, and a honey-lemon creamy body.” 

“And that was it, the idea ran wild,” Paniti laughs. 

Kad Kokoa, their brand, celebrates Thai culture through chocolate. Now three years old, Nuttaya and Paniti have self-funded it to where it is today: a retail space, a cafe, a lab, a talented team, relationships with farmers, awards, the support of top chefs, an outpost in Tokyo, and a growing base of regular customers. 

Paniti used to think this was the time to scale. They met with many investors and almost closed some deals. The typical response was: “We like your brand very much, but you need to move a needle. If one day you make half a billion [baht], talk to us then.” On reflection, this type of investment was not for them. “We cannot take money then suddenly we are running like a rat trying to deliver investor returns from chocolate.” 

So until they find their “investor soulmate,” as Nuttaya describes it, someone who has patient capital and is investing for impact, they’ll continue to bootstrap. 

In this interview, Nuttaya and Paniti share what they’ve learned about patiently building a product, brand, and creative life from scratch.

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