Drift Chocolates is a family tradition that began nearly a century ago when Pauline Atkinson began dabbling in chocolate with her women's social club and never stopped. For her daughter, Ruth Kendrick, chocolate was just a normal part of life. She was working with chocolate at an age that other kids get training wheels.

In the 80's the mother/daughter duo co-wrote the internationally best-selling book Candymaking. The techniques in the book are used globally to this day, and laid the groundwork for many modern chocolate innovations.

Without Grandma Pauline, and the unmatched mentorship of Ruthie, Drift would not exist. We hope they are proud of everything we create on the foundation they built.

The goal is to be the premier chocolatier in Utah and beyond. Not because we say so, but because we build (and maintain) that reputation with everything we do.

Drift is full of contradictions. We are naturally casual and unserious people but when it comes to quality we are deadly serious. We take a fluid approach to life, but practice precision in the kitchen. When you are confronted with chocolates of this caliber, one might expect a rigid, pretentious experience. But our hope is for people to indulge comfortably and joyfully.

For us, making the best chocolates is a given, true success is measured in the joy and increased connection we genuinely hope ourselves and our chocolates help facilitate.

Founded in Uintah, Utah, by Brett Smith, Drift is a third-generation chocolatier. After spending decades selling his creative talents to Corporate American overlords, Brett finally made a run for it and started Drift Chocolates in 2026.

For Brett, quality isn't just a marketing bullet point, he ACTUALLY obsesses over ingredients and execution. In a world that seems to only ask "How can we extract more and more profit from this thing we are making?", his compass points to "How can we make this more delightful?". Of course being profitable is necessary for the business to exist, but never at the cost of diminishing quality.