Five years after its inception in 2014, Lead8 has jumped from a start-up with a staff of eight and a single office to a company employing more than 200 people.

A group of like-minded Hong Kong architects and designers decided they had something unique to offer the industry.

Pushing the boundaries of design

Controlling each step in chocolate-making – from sourcing the cacao beans to distributing the final product – bean-to-bar chocolate is the latest sweet-toothed trend to hit Hong Kong, brought by start-ups such as Conspiracy Chocolate.

The trend towards artisanal products is making itself felt in Hong Kong confectionery, as this maker goes all the way from raw bean to finished product.

Sweet success

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Sweet success

Pushing the boundaries of design

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