Meet Jerome, the Founder of Mr. Bucket Chocolaterie

Founder: Jerome Penafort

Brand: Mr. Bucket Chocolaterie, #B2-41

What pushed you to start Mr. Bucket Chocolaterie?

I started Mr. Bucket because I felt there was a much bigger story about chocolate in Asia that wasn’t being told.

Visiting cacao farms and meeting farmers changed the way I saw chocolate. Asia grows incredible cacao, yet great chocolate is still often associated primarily with Europe.

Mr. Bucket was born from wanting to challenge that perception, to champion Asian cacao, create chocolate that feels relevant to this part of the world, and ultimately position Asian chocolate amongst the best in the world.

If you could describe Mr. Bucket Chocolaterie in 3 words, what would they be?

Curiosity. Joy. Intention.

Curiosity drives us to constantly ask what else chocolate and cacao can become, and we hope that sense of discovery creates moments of joy and wonder for the people who experience what we make.

At the same time, everything we do is intentional, from the cacao we work with to the flavours and stories we choose to tell. Behind it all is our purpose: to champion Asian cacao and the people and communities behind it.

Where do ideas like Mala or Salted Egg Yolk bonbons come from: is it personal taste, local nostalgia, or experimentation?

It’s really all three.

Asia has such an incredible flavour vocabulary, and many of these flavours, like mala, salted egg yolk, kaya and pandan, are things we grew up with.

We often start by asking: how can we bring an Asian perspective to chocolate in a way that feels familiar and relevant?

From there, we experiment until the flavour feels recognisable and nostalgic, but presented in a completely new way.

What's the hardest part of turning an "unusual" flavour idea into something that tastes balanced?

Making something unusual is easy. Making something unusual that you actually want a second bite of is much harder.

Chocolate already has its own sweetness, acidity, bitterness and aroma, so every ingredient has to work with it rather than overpower it.

The goal isn’t novelty for novelty’s sake. The best reaction is: “I didn’t think that would work...but can I have another one?”

How has being part of Takashimaya shaped the way Mr. Bucket Chocolaterie has grown, and what do you appreciate most about the community here?

Takashimaya has allowed us to introduce Mr. Bucket to a much wider and incredibly diverse audience.

At Dempsey, people often come specifically to experience us. At Takashimaya, we meet everyone from long-time customers and families to tourists and people discovering us for the first time.

It reminds us that while we care deeply about craft and Asian cacao, chocolate should always feel accessible, welcoming and enjoyable. We also love being able to represent a homegrown Singapore brand in such an iconic institution.

What's next for Mr. Bucket Chocolaterie that you're excited about?

I’m excited that we’re increasingly thinking about cacao, rather than just chocolate.

There is so much more to explore, from different origins and the cacao fruit to husks and nibs, as well as its possibilities across food, drinks and experiences.

The next chapter of Mr. Bucket is about creating more ways for people to eat, drink, discover and connect through cacao.

And as we grow, our ambition remains the same: to change the way people think about Asian chocolate and position it amongst the best in the world.