Meet Our Founder
Myey Moens is a Filipino-American entrepreneur and the mind behind Theo and Brom. She recently moved to Belgium to settle-down with the love of her life, Matthias.
Her appreciation of her new home and her love for her native heritage inspired the idea of the Belgian Tableya. She believed in creating a product that bridged the two cultures together, and sharing the best of what each had to offer.
She faced rejection countless of times after pitching to every chocolatier she could find in Belgium. That did not stop her from believing in her dream until someone said yes to take her project to life.
These tableyas are born of tenacity. Of a firm resolve and sheer determination. While all great things start with a dream, ours started with a bean.
HANDCRAFTED FROM BEAN TO BOX
Only The Best In The World
Our chocolate artisan, Mario Vandeneede of Chocolatoa, recently featured in the book Belgian Chocolate: Bean-to-Bar Generation, as one of the most important bean-to-bar producers in Belgium.
Single-Estate De La Serna Beans
Did you know that the beans for the very first Belgian tableyas were sourced from a cacao estate in Davao, Philippines? We asked our Lead Cocoa Advisor, Dr. Zoi Papalexandratou of ZOTO Cacao to share with us why she chose these beans to be the best flavor profile for our tableya rounds.
Watch out for our full feature about this special origin on the Theo and Brom blog.