Inca’cao is a chocolate shop with a biohacking and low carbohydrate mindset. Developed by the pastry chef and health consultant, Vincent Bulteel. We want to strengthen craftsmanship by bringing modern knowledge, taste and passion together. Before the birth of Inca’cao, Vincent taught classical pastry and wondered what his contribution was to this world. He came to the conclusion that he was essentially feeding people with glucose and fructose and that the insulin hormone was rising in their bodies. In fact, he also taught this to future generations through his patisserie lessons. Vincent came up with a way to practice his profession in a comfortable way, without his creations having an influence on the blood sugar level, without being stressful for the body, so that someone can eat them without guilt and enjoy 100%.