I’m a native San Franciscan, graduate of UCDavis in Environmental Design, lover of fine wines and all things culinary who happened to make a descision to get into the chocolate business. I only got into loving chocolate and all it’s flavors during my pregnancy with my little girl. After my daughter was born, I was searching inside myself for what I was going to do with the rest of my life. Making a shift in careers was a no-brainer and I knew that I would go in business for myself. I had lots of ideas going through my head, but it always came back to art and food.
What about a restaurant?…..too risky…What about a bakery…..no thanks. Then I had deeper thoughts of opening up a school for kids that used food as a medium for art. Hmm, get kids interested in foods by making pieces of edible art…..fascinating, but no thanks! What about chocolate?
Why not chocolate? It’s shelf stable, it’s great to eat, everyone eats chocolate, so why not chocolate? I had an uphill battle going into this. I’m a newly single mother and I never went to culinary school, except for a few classes here and there. The art of chocolate is primarily self taught. But what’s the point in life without some risk taking. Let’s do this and let’s do this in a big way.