| Tell us about your company: |
| Celia’s guiding principle is to create clean, premium, and natural chocolates — with a focus on both taste and ingredient integrity. Our chocolates are made with single-origin cacao beans from Ecuador (specifically Ecuadorian Nacional cacao), prized for naturally fruity and floral flavor notes. We avoid common “fillers” and additives. Our bars are typically free from dairy, soy, palm oil, gluten, GMOs, refined sugar, artificial sweeteners, and preservatives. Instead of refined sugar, they use coconut sugar — which tends to have a lower glycemic index. Our production is small-batch and handcrafted, allowing close attention to quality, consistency, and flavor. |
| What inspired you to start your business? |
| Celia began in our very own kitchen, 2 sisters who loved dark chocolate, but we couldn’t find one that was truly clean and genuinely delicious. Every bar on the shelf seemed to force a tradeoff — great taste with too many fillers, or clean ingredients with a flat, bitter flavor. As engineers, we naturally became obsessed with understanding why that was happening… and whether we could build something better from the ground up. Today, our mission continues to be creating chocolate — and now snacks — that feel heavenly, taste exceptional, and remain shockingly clean. |
| What are your proudest achievements so far? |
| Our proudest achievement so far has been proving that a small, women-owned brand with clean ingredients can win in mainstream retail. We took a product we built in our kitchen, refined it with precision and perseverance, and successfully placed it in more than 200 stores across the U.S., including natural and specialty retailers like Heinen’s, Market District, and Lassen’s. We’re especially proud that our products don’t just get on shelves — they perform. We’ve seen strong repeat rates, loyal buyers, and retail partners who continue expanding our presence. It validated that our clean-label approach and flavor-first philosophy resonate at scale. |
| What advice do you have for aspiring entrepreneurs: |
| My biggest advice is to start before you feel ready. Every founder thinks they need more experience, more money, or a perfect plan — but entrepreneurship rarely unfolds perfectly. You learn the real lessons by doing, not by waiting. Second, fall in love with the problem, not just your product. For us, the problem was clear: people wanted indulgence without the junk. Staying focused on that problem guided every decision, every recipe, and every innovation. Also, don’t underestimate the power of consistency and resilience. You don’t have to move fast every single day — you just have to keep moving. Some of the biggest breakthroughs come right after the moments you considered giving up. And finally, surround yourself with people who believe in your vision. Supportive partners, mentors, retailers, and even early customers can become the community that carries you through the hardest phases. You don’t build a great company alone; you build it with people who share your passion. |
| Please share a memory or thought about your alma mater: |
| One of my favorite memories from UC Berkeley is the feeling that anything was possible. Berkeley has this unique energy — you walk through campus and see people building companies, debating ideas, solving problems, and dreaming at a scale that pushes you to dream bigger too. |
Alumni Emporium 