Posts Tagged ‘bean-to-bar chocolate’

2017 NYC Big Chocolate Show: lives up to its name

Access to stellar chocolate makers, chefs, authors, and equipment suppliers makes this show a must see for serious chocolate lovers. Read more …

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Artisan term is popular with chocolate makers, but is it overused and lost its art?

In a recent penned article for the Fine Chocolate Industry Association, Curtis Vreeland and Dr. Kristy Leissle, Univ. of Washington, interviewed several prominent chocolate makers who have moved away from the term. 

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Secrets of success: How can a bean-to-bar chocolate maker stand out from the crowd?

For a company to succeed in the US bean-to-bar chocolate market, packaging that tells a story and engages the customer is a necessity, writes Curtis Vreeland, an industry consultant. Industry experts also name proper cost management and innovation as areas of opportunity.

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A dynamic bean-to-bar market creates the “New American Chocolate” – but is it a game for small players only?

Confectionery consultant Curtis Vreeland assesses the growing US bean-to-bar chocolate market and asks several artisan chocolate makers how and if they can co-exist with multinationals. Also, what essential advice on processing or general business would they give to a startup bean-to-bar chocolate maker? Read more …

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