Access to stellar chocolate makers, chefs, authors, and equipment suppliers makes this show a must see for serious chocolate lovers. Read more …
Read morePosted in Confectionery News & Reviews, Featured Report | Comments Off on 2017 NYC Big Chocolate Show: lives up to its name
Posted in Confectionery News & Reviews, Featured Report | Comments Off on 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.
Read morePosted in Confectionery News & Reviews | Comments Off on 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.
Read moreA dynamic bean-to-bar market creates the “New American Chocolate” – but is it a game for small players only?
Posted in Confectionery News & Reviews | Comments Off on 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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