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[其他] Bean to Bar to Business: The Story Behind Soul Chocolate

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不再盼你 发表于 2016-10-4 04:02:23
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Bean to Bar to Business: The Story Behind Soul Chocolate-1 (chocolate,themselves,experience,adventure,vacation)

   Soul Chocolate 's founders, Katie Bartlett and Kyle Wilson, met in a small community on the city fringes, finding common ground in their appetite for adventure travel.
  Five years ago, drawn to bigger opportunities, they moved to Toronto where Katie worked as a baker and Kyle as a bean-slinger in the city’s burgeoning craft coffee industry. Their vacation time—every minute of it—was spent exploring remote parts of the world, immersing themselves in the rich culture of each country they visited.
  While travelling in New Zealand recently, the foodies happened upon a café specializing in both coffee and chocolate. The ganache hot chocolate inspired an almost religious experience. “I couldn’t get it out of my head,” Katie tells me.
  Upon returning home, she immediately enrolled in a truffle workshop at a local chocolate shop. She was hooked. Next came the professional chocolatier program, where she learned to make peppermint patties and jellies and chocolate sculptures, oh my!

Bean to Bar to Business: The Story Behind Soul Chocolate-2 (chocolate,themselves,experience,adventure,vacation)

   photo: Matthew Wiebe
  The course reaffirmed her new life path, though it didn’t cover the aspects of chocolate-making most interesting to her—the basics of bean-to-bar production were skills self-taught through trial and error, tweaking Kyle’s built-in knowledge of coffee bean roasting.
  The couple’s first business—a coffee and chocolate subscription service—was their first foray into entrepreneurship. The partners in life and travel thus became partners in business. Through their freshman business, they developed their palates and their desire to own a bigger piece of the pie.
  “The coffee and chocolate subscription business was a huge learning experience for us. We had the ability to taste all of the makers products around North America. Although in the end we decided to stop the service, it gave us insight into how the back end of chocolate making was done.”
  The coffee and chocolate subscription business was a huge learning experience for us.
  For their latest venture, bean to bar chocolate production was a no-brainer, marrying Katie’s baking and making background Kyle’s experience in roasting beans. The business also accounted for the couple’s wanderlust—sourcing beans from remote regions means that travel is just part of the job (and a tax write-off!).
  The two have carved out roles in the business that play up their skills—Katie manages production, while Kyle handles more of the business aspects. "He's a great handyman, too," Katie says.
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