The Rabbit Hole is built around mixed crops, shade, cacao, rabbits and tropical fruit trees. Nothing is rushed. Compost returns to the soil, trees protect each other, and every harvest teaches the next step.
Banana, cacao, herbs, fruit trees and useful shade plants share the same land. The goal is a resilient farm that feels alive in every layer: roots, canopy, insects, animals and people.
The system stays practical and local — based on what grows well in Dominica and what the kitchen, chocolate room and smoke shack can truly use.
The rabbits are raised in airy, shaded stables with a steady focus on welfare. Some become high-quality organic meat for the farm kitchen; some may become gentle pets for families looking for a quiet companion.
Their manure is part of the cycle too — turning daily care into nutrition for the next round of growing.
The chocolate path starts under shade trees and continues through harvesting, fermentation, careful drying and small-batch chocolate craft. We create our milk chocolate following an original, traditional Swiss recipe. The flavor stays close to the land because every step happens here.
When the season allows, guests and visitors can see how a pod becomes a bar — not as a factory tour, but as a farm story.
The cold-smoke setup is compact and controlled, designed for fish, pepper bites and seasonal experiments. It builds flavor slowly at low temperatures with selected woods and island aromatics.
It is a small corner of the farm, but it carries a lot of character: sea, fire, fruit trees and patience.
