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Olive and Sinclair Chocolate Co.

Nashville, TN


Olive & Sinclair was Tennessee's first bean-to-bar chocolate company. Slow-roasted and stone-ground, O&S was founded in 2007. O&S takes pride in their take on bean-to-bar chocolate known as Southern Artisan Chocolate™. O&S Chocolate begins with stone-grinding cacao, inspired by the method used for stone ground grits, using melangeurs (stone mills) from the early 1900's. Only pure cane brown sugar is added for a robust flavor and slow sweetness that is definitive of Southern Artisan Chocolate™.

The concept has continued to define itself with the invention of buttermilk white chocolate, aging cacao in bourbon barrels, Duck Fat Caramels, collaborations with other Southern makers such as Allen Benton for our Smoked Nib Brittle and more!

We have many options for your chocolate and confection needs for the big day. We can work with any budget, big or small. You can get individual bars for your welcome bags or to place at each seat at your reception tables. We offer gift bundles you can use for your wedding party or thank you gifts for your wedding coordinator, photographer, etc. With the right time frame, we can even discuss custom bar flavors or packaging.

We can ship just about anywhere in the US and if your wedding is local to Nashville, we can deliver to your wedding venue by a certain date and time. Just let us know when!

Frequently Asked Questions

How would you categorize your product offerings?


What services do you provide?


What items are available?

Edible Treats
Gift Boxes

What is the average turnaround time, from initial contact to shipment?

1 Week

Are you able to meet clients in person to showcase your product?


Is there a minimum order requirement?


What is your return policy?

Final Sale
Partial Refund
Full Refund


Scott Witherow
Scott Witherow

After obtaining a B.S. from MTSU and then a Le Grande Diplome from Le Cordon Bleu London in Pastry Arts, I knew I wanted to do something with chocolate. In 2007, the seed was planted and the ideas started forming for Olive & Sinclair. I purchased small table top machines and started making 5 pound batches for friends and family. I spent a full year of trying to hone in, not just the craft of chocolate making, but the flavors I wanted to showcase in our chocolate. I wanted to stick to single origin chocolate with southern influences, which is something we still strive for to this day.

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