Everest: The Roof of the World That Inspired Our Best Flavour
Standing at 8,849 metres on the border of Nepal and Tibet, Mount Everest is the highest point on Earth, the crown of the Great Himalayas, and the final stop on the Seven Summits challenge. It has drawn climbers for over a century and turned back nearly as many as it's let stand on top.
That same standard, total commitment, no shortcuts, no compromise, is what shaped our boldest flavour yet: Everest, built on 64% ethically sourced dark chocolate, antioxidant-rich goji berries, and a pinch of Himalayan salt. It comes in two bars built for two different jobs. Here's the mountain behind the flavour, and what each bar is actually for.
The Roof of the World
Rising along the crest of the Great Himalayas, Everest marks the border between Nepal and the Tibet Autonomous Region of China, two countries sharing one summit. Locally it's known as Sagarmatha ("Peak of Heaven") and Chomolungma ("Goddess Mother of the World"), and it towers roughly 2,000 metres higher than Aconcagua, the tallest peak in the Americas. Unlike Aconcagua's trekkable trails, Everest is a fully technical climb. Fixed ropes, ladders, crampons, and, above 8,000 metres, supplemental oxygen are all but essential in what climbers call the "death zone," where the air holds roughly a third of the oxygen found at sea level.
The Summit Experience
Most expeditions begin at Everest Base Camp, itself a staggering 5,364 metres above sea level, before winding up through the Khumbu Icefall, a shifting maze of ice towers considered one of the most dangerous stretches on the entire route. From there, climbers push through Camps I through IV, timing their final push for a narrow window in May, when a brief break in the jet stream calms the summit's brutal winds. Acclimatization is everything: days spent climbing higher and sleeping lower, letting the body adjust before the real push begins.
As Sir Edmund Hillary, the first person to stand on Everest's summit, put it, "It is not the mountain we conquer, but ourselves." That's the standard we held both of these bars to too, built to meet a genuine physical demand, not just decorate an ingredient label.
The Everest Energy Bar: Fuel for the Climb
Exceptional Fuel. Exceptional Flavour. No Compromise. The Everest Energy Bar is the one built for the mountain itself, or whatever your version of it is. 64% ethically sourced dark chocolate, antioxidant-rich goji berries, and a pinch of Himalayan salt come together into a bar with pure function in mind: 170 calories of balanced energy (16g carbs / 11g fats), 17% of your daily iron to fight fatigue, and 15mg of naturally occurring caffeine for sharp focus.
It's already the go-to for athletes training for their own summits. As one reviewer, endurance racer Timm Döbert, put it: "My favourite fuel for endurance races and training. A real game changer in a world of energy gels!"
The Everest Superfood Bar: Reward for Every Day
Not every day is a summit push, and the Everest Superfood Bar is built for the days in between. Same Everest flavour, same 64% dark chocolate, goji berries, and Himalayan salt, but formulated as an everyday chocolate snack rather than a pre-climb fuel source. It's the bar for the afternoon slump, the desk drawer, or the after-dinner square that still does something for you. Available in 6, 12, 18, or 24-bar bundles, with a subscribe-and-save option for the days you don't want to think about restocking.
A Flavour Worthy of the Summit
Climbing Everest isn't about talent alone. It's about preparation, patience, and the refusal to compromise when the stakes are highest. That same standard shaped both of these bars: nothing filler, nothing decorative, everything earning its place, whether you're fuelling the climb or rewarding yourself for making it through the day.
One flavour, two jobs. Grab the Energy Bar for the push, the Superfood Bar for everything after. Plus keep your eyes open for a third Everest flavoured snack on the way soon!
