For generations, chocolate has been seen as a guilty pleasure — a decadent escape more often associated with indulgence than wellness. But what if the very treat we crave for comfort could support our health? Enter Vine to Bar, a premium dark-chocolate brand turning the art of indulgence into a science-backed act of self-care.
Born in the vineyards of Sonoma County, Vine to Bar represents a first-of-its-kind collaboration between the worlds of wine, wellness, and confectionery. Founded by Peggy Furth and Barbara Banke, two visionary leaders from the wine industry, the company was inspired by a deceptively simple question: What happens to all the goodness left behind after pressing Chardonnay grapes for wine?
The answer — and the foundation of Vine to Bar’s innovation — lies in a once-discarded ingredient called Chardonnay Marc. Derived from the skins, seeds, and pulp of Chardonnay grapes, this nutrient-dense by-product has been transformed into a natural super-ingredient now known as WellVine™. Through a proprietary upcycling process, the grapes are dried and milled into a fine powder rich in prebiotic fiber and polyphenols, the same beneficial compounds that give wine its antioxidant power.
From Vineyard to Bar: The Science Within
Prebiotics are the unsung heroes of gut health — non-digestible fibers that feed the beneficial bacteria living in our intestines. These good bacteria support digestion, strengthen immune function, and even influence mood. When infused into cacao, they help create a balance rarely found in confections: an indulgence that’s delicious, satisfying, and genuinely functional.
A study published in the National Library of Medicine provides in-depth research on how prebiotics, including those found in WellVine™, impact gut microbiota composition and digestive function.
Oligosaccharides – Natural fibers that feed beneficial gut bacteria, helping maintain a balanced microbiome.
Polyphenols – Antioxidants that reduce inflammation and support digestive health.
A Flavor-Enhancing Effect – The subtle fruit notes from WellVine™ make dark chocolate smoother and more enjoyable.
By incorporating WellVine™ into our 65% dark chocolate, Vine to Bar brings together the best of indulgence and wellness—creating a chocolate that not only tastes incredible but also supports your gut microbiome.
“Our mission has been to create a premium chocolate experience that aligns with modern health-conscious consumers,” says Ed Klein, Managing Director of Vine to Bar. “These findings reinforce that chocolate can be both delicious and beneficial.”
Indulgence, Evolved
Most “better-for-you” chocolates on the market lean heavily on substitutes — sugar alcohols, stevia, or synthetic fibers — in an attempt to replicate flavor while improving nutrition. Vine to Bar took a different path. By enhancing real cacao with real food ingredients, it manages to deliver a clean-label treat that feels indulgent and purposeful at once.
The portfolio includes classics like True True Dark Chocolate, Almonds and Himalayan Pink Salt, Tart Cherry and Cocoa Nibs and Smoked Salt and Cocao Nibs.
Sustainable Luxury
Equally transformative is Vine to Bar’s upcycling mission, which gives new life to what would otherwise be agricultural waste. Each bar, square and chocolate covered almond reflects a closed-loop system that keeps valuable nutrients in circulation while reducing the environmental footprint of winemaking.
Looking Ahead
As consumers continue to blur the lines between food and function, Vine to Bar stands at the forefront of a movement that refuses to compromise pleasure for wellness. Its blend of culinary craftsmanship, nutritional credibility, and environmental integrity offers a glimpse into the future of indulgence — one where every treat tells a story of sustainability and science.
