Approachable, friendly, lived-experience consulations designed for new makers, seasoned makers, and chocolate businesses looking to grow sustainably.
Each consulation is one hour and a half hours (90 minutes). I always run over, but you’re only charged for the 90 minutes—and I will adhere to your time restrictions as needed!
FYI! A 90 minute private consultation over Zoom is included in the online workshop.
I’ve been helping chocolate makers gain a clear understanding of bean to bar through one-on-one meetings since 2016, and have helped makers and chocolate companies worldwide, of every size and experience level, on a wide range of chocolate topics.
Some of the topics I’ve helped makers improve and succeed with:
Nailing down a particular step of the process that has been a stumbling block
Choosing origins and matching origins to products
Starting a chocolate business
Adding bean to bar to an existing business
Creating signature bars and products
Adding plant-based white and/or milk chocolate products
Understanding roasting + improving roast results
Scaling to and choosing equipment to fit production needs and goals
Kitchen layout and productivity goals
Packaging design and branding
Creating inclusion bars
After sign up you’ll be sent an email to check best dates and times for your schedule, with a few short questions to clarify your needs. Feel free to email to check about specific dates before registering.
I’ll follow up with any pre-session questions I might have, and I will send your meeting link.
Approachable, friendly, lived-experience consulations designed for new makers, seasoned makers, and chocolate businesses looking to grow sustainably.
Each consulation is one hour and a half hours (90 minutes). I always run over, but you’re only charged for the 90 minutes—and I will adhere to your time restrictions as needed!
FYI! A 90 minute private consultation over Zoom is included in the online workshop.
I’ve been helping chocolate makers gain a clear understanding of bean to bar through one-on-one meetings since 2016, and have helped makers and chocolate companies worldwide, of every size and experience level, on a wide range of chocolate topics.
Some of the topics I’ve helped makers improve and succeed with:
Nailing down a particular step of the process that has been a stumbling block
Choosing origins and matching origins to products
Starting a chocolate business
Adding bean to bar to an existing business
Creating signature bars and products
Adding plant-based white and/or milk chocolate products
Understanding roasting + improving roast results
Scaling to and choosing equipment to fit production needs and goals
Kitchen layout and productivity goals
Packaging design and branding
Creating inclusion bars
After sign up you’ll be sent an email to check best dates and times for your schedule, with a few short questions to clarify your needs. Feel free to email to check about specific dates before registering.
I’ll follow up with any pre-session questions I might have, and I will send your meeting link.
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