Who I am

Maychoco was born first in the mind of Mayte Sánchez. In 2019 he manages to make his dream come true with the opening of a bakery in Benajarafe.
(Malaga) where it starts with cocoa beans from the best plantations in the world. With his own hands, in a totally artisan way, he roasts those beans and makes the whole process until tempering those seeds to turn them into a fine chocolate of aroma of the best quality that revolutionizes the palate of everyone who tastes it.

Mayte Sánchez, with dedication and her own hands, carefully roasts the cocoa beans and performs each step of the process in a totally artisanal way. From roasting to tempering, it transforms these seeds into an exquisite fine aroma chocolate, achieving an exceptional quality that awakens and revolutionizes the palate of those who taste it.

Mayte Sanchez had a dream that she began to glimpse in 2017 when she took her first training courses with local master pastry chefs. It was the starting point of a dream that was forged in the kitchen of her parents’ restaurant when, as a child (she is the second of eight siblings), she helped her mother in the kitchen and thought about how to convey emotion with food.

Throughout 2018 and 2019, she will be training with two of the best “bean to bar” chocolatiers in Spain: Isabel Félez (Chocolates Isabel, Teruel), Rakel González (Kaitxo, Vizcaya) and, at the same time, she will be accredited as a Certified Chocolate Taster (levels I, II and III) by the International Institute of Chocolate & Cacao Tasting.

The creator of Maychoco is a founding member of the Spanish Association for the Promotion of Artisan Chocolate “bean to bar” of Small Cocoa Roasters, created in 2019 in Puçol (Valencia) to promote and disseminate the cocoa culture.In November 2019 she opens her workshop in Benajarafe (Malaga) and starts producing “bean to bar” chocolates.