Frederik Martinsson realised his lifelong dream by founding Standout in 2018 in Sweden. He worked for 10 years as an engineer in the automotive industry before joining the emerging coffee scene in the 2010s. His expertise in engineering and his specialisation in coffee gave him the keys to launching his craft chocolate business. It was when he was developing creative new coffee ranges (from farmer to roaster) that he discovered the Bean-to-Bar movement.
In 2017, he decided to join the craft of chocolate, fascinated by the variety of flavours and the impact it could have on people's lives. He then applied his vision to chocolate, respecting high ethical, social and ecological standards. Frederik takes a holistic approach to chocolate, applying his values and his eye for detail to every aspect of the design. He wants to make as much of a difference to the co-operatives and farmers who produce the beans as to the FSC-certified packaging and biodegradable and compostable packaging. Frederik takes a holistic approach to chocolate, applying his values and eye for detail to every aspect of the design.
Standout likes to produce two types of chocolate: those that represent the expression of cocoa in its purest form (bars with two ingredients, cocoa and cane sugar) and those that celebrate creativity and in particular the Nordic spirit with unexpected or harmonious combinations.
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Coop. Montagne Maya
A cocoa of the Amelonado variety and other Amazonian Forastero hybrids, from the Maya Mountain cooperative in southern Belize. Founded in 2010, this cooperative is an example of transparency not only in its processing but also in its social and environmental impact. It was a pioneer in centralising a social entrepreneurship model and works with over 350 farming families, all of whom are certified organic in the Toledo and South Stann Creek region. This highly aromatic and pleasant cocoa has won awards since 2019, rewarding years of improvements in the collection, drying and fermentation processes.
