In the heart of Bouldin Creek, where community spirit meets creativity, one local artisan is redefining what it means to indulge with chocolate that tells stories, bridges cultures, and delights the senses. Liang Wang, the co-founder of KESSHŌ, has transformed her lifelong love for sweets into a thriving bean-to-bar chocolate and artisan gelato brand that celebrates Asian flavors, ethical sourcing, and local pride. 

Liang’s journey began in Beijing with her grandmother, whose love of desserts and international cuisine ignited Liang’s curiosity at a young age. After earning a biology degree from Tsinghua University and working at McKinsey, Liang followed her entrepreneurial calling first opening a bakery in China in 2009, and then diving into bean-to-bar chocolate making in 2018. A pivotal six-month culinary training at Le Cordon Bleu Tokyo honed her craft and deepened her commitment to high-quality, globally inspired sweets. 

In 2022, Liang and her business partner moved to Austin sight unseen and landed in Bouldin Creek, where they launched their debut dessert truck featuring award-winning chocolates, playful gelato, and beautifully wrapped treats inspired by traditional Chinese watercolor art. “The people here embraced us from the start,” says Liang. “Bouldin Creek felt like home instantly quiet, walkable, and full of creativity. You might even catch a peacock on your stroll.” 

What sets KESSHŌ apart is its blend of Asian flavors with single-origin cacao sourced from ethical farms across Africa and Central America. From boba tea milk chocolate (a fan favorite featured in The New York Times holiday gift guide) to matcha rocky road gelato and black sesame butter cups, every flavor is infused with meaning and memory. 

Liang credits her grandmother who spoke five languages and cooked with international flair for her “superpower”: the ability to blend cultures through flavor. This gift shines in every KESSHŌ creation, inviting customers into a cross-cultural experience that feels both personal and delicious. 

In addition to global sourcing, Liang also collaborates locally, using milk from Mill King farm and teas from Austin’s own West China Tea. “It’s important to us to build relationships with other makers in Austin,” she says. “We want everything we do to reflect care for the ingredients, for the environment, and for the people.” 

And the people respond. KESSHŌ has racked up international awards for their bonbons, bars, and nama chocolates but for Liang, the best compliment comes from a neighbor saying, “I love your chocolate.” 

What’s next? Look out for KESSHŌ’s rotating monthly flavors, including the new watermelon yuzu sorbet and upcoming guava plum sorbet refreshing treats for the Texas summer. Visit their dessert truck right here in Bouldin Creek and taste the magic for yourself. 

Follow @kesshocacao on Instagram to see or visit her trailer at 603 West Live Oak