How small can a small shop be?
Posted in: Opinion
True!Ideally I would split myself in two and work in the kitchen and work in the front...
Forum Activity for @Andre Costa
Posted in: Opinion
True!Ideally I would split myself in two and work in the kitchen and work in the front...
How small can a small shop be?
Posted in: Opinion
I have 2 retail shops and lease a commercial kitchen in another location. Both retail stores are about 300 sf. One location has a small kitchen, about 250 sf but its cramped with packaging storage etc. so I leased space elsewhere. I deliver to one location and ship to the second. I also ship to numerous wholesale accounts. While its nice to think you can wait on customers and save labor while you are making chocolate its really impossible. You cannot be in the middle of making a ganache and have 3 sets of customers come in and all wait on you. Its very disruptive if you are in a busy location. ( Location, location) The plus side was when I did have help there on slow days they could help me. I have undercounter wine coolers for extra storage and garnite or stainless on top. I think its ideal to have a busy retail location and a kitchen in the back that you don't expect yourself to be the one ringing up the sale. But then you also have the problem of paying prime retail $$ for kitchen space.
updated by @Melanie Boudar: 09/09/15 23:52:23
How small can a small shop be?
Posted in: Opinion
Hi Joshua.I believe we are exactly in the same spot! I am working from home now, not selling anything yet. Just learning and having my friends trying the chocolates I make.
How small can a small shop be?
Posted in: Opinion
I don't know Andre, I hear chocolate can be very profitable! : )
How small can a small shop be?
Posted in: Opinion
Hi Andre. It sounds like you and I are in a similar position. I think I may be a step or two behind you though. I want to get making chocolate at home. You know on a very small scale, to get a feel for it, and make some money to put towards the shop. I by the way I am from NY as well. Any suggestions? Reply to my post. "Aspiring chocolate seller". So how did you get into chocolate? Good luck Andre!
How small can a small shop be?
Posted in: Opinion
Clay,Thank you for bringing these issues up. These are things I would not think by myself, although they are all very important to keep in mind.
How small can a small shop be?
Posted in: Opinion
Andre:There are a couple of things to consider that have not been touched on, yet. IN GENERAL:1) The more different things you do the more space you need. For equipment and for storage and for space to have the equipment out to be used (otherwise you waste lots of valuable time moving stuff around to clear up on from kind of work and get set up for another). You need to think about the number of techniques/styles you want to employ and the space required for each one.2) If you decide to go with a split store/kitchen arrangement either your hours go through the ceiling (because you are in the kitchen when the shop is closed) or the number of employees you need increases (you're in the kitchen and someone else is in the shop). If the shop and the kitchen are in the same physical location then you have to multi-task between production and serving customers.3) It's important to consider how you are going to "store" your pieces while the chocolate is crystallizing. On pans in sheet racks at ambient temperature? In a cooling cabinet?4) Standardize on your packaging. The more different kinds of packaging you have the more space you need to store it.The smaller the physical space you have, the more important it is to be extremely organized and to think through the mechanics of production in terms of the space needed and the steps and movement required.I am a little unconventional in the sense that I emphasize refrigeration as the key element in kitchen design. In particular, as the space gets smaller you need to focus your attention on under-counter (lowboy) units. This way you get your refrigeration needs covered without sacrificing work surface (most lowboy refrigeration units have NSF-approved stainless steel tops). Also, not to be overlooked, is that commercial vertical units can seem oppressively large (and loud) in small spaces making the space seem even smaller than it is.
How small can a small shop be?
Posted in: Opinion
I think it can be done. I recently saw a shop that was very well done, and I don't think any bigger than 300 square feet.Luis
How small can a small shop be?
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I was under the impression you were making chocolates, not making chocolate. I can't imagine how a 250 sq. ft. area would be enough to make (bean to bar?) chocolate. I do think for making chocolate confections that 250 would be small but doable.Andrea
How small can a small shop be?
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John, the retail store will always come after my chocolate-making. If I cannot make the chocolate, then I don't want to have a retail store.If running a retail store was my goal, I could pick something way more profitable than chocolate, right?!
How small can a small shop be?
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Andre,If the 250 sq ft space is a good retail location, have you considered having someone else make your chocolate?John.Rossini@travelchocolate.com
How small can a small shop be?
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You might just think about subletting some space from others too.In NYC is chocolate considered low-risk like North Carolina? If so you can use your home for a while if you can get it inspected by the agriculture dept. ($50 here in NC). Then just rent some space from someone else, or start picking up some little table-top cold display cases for $200 and dropping them in stores.Some intermediary thoughts as we're in the similar boats.
How small can a small shop be?
Posted in: Opinion
Wow!I need to start checking out spaces in New York. It is a very tough city to start any business; but I need to start checking.I hope you complete your space without any bumps on the road. Good luck,Andre
How small can a small shop be?
Posted in: Opinion
Andre,I started out working from home in a converted spare room. When demand grew to where I just couldn't fit the equipment/utensils/materials to work comfortably (a friend said to me that I don't work from home, I live in my factory) I leased some space and began the conversion to a production and retail facility. The entire space is 410 sq ft with the retail area being a very tiny 110! Enough for a display counter, credenza, register and other necessities. The kitchen is divided into hot and cold zones for added energy and ventilation efficiency.I will be making my own chocolate and its related products at this facility, which should be complete in the next 2 months. Capacity will be ~100 lbs daily.I also visited a chocolatier in Madrid whose entire kitchen, both hot and cold, was the size of my retail area! Now that was impressive use of space!
How small can a small shop be?
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Diana, I guess we will always face those barriers (bad professionals, impossible to solve legal issues, government bureaucracy, etc), but that is true for pretty much any industry you are in. At least you are facing these challenges doing something you enjoy/love.I became a fan of your Facebook page. Will now spend some time looking through it.Opening one's first store must be so time consuming, so nerve shattering, but also so wonderful. The sense of accomplishment! I cannot wait - and look at me, just yesterday I got my first tempering machine (a Revolation 1 - ha! so small, but that's what I need now).
How small can a small shop be?
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It's been a very long haul, but we are now nearing completion on our industrial premises. Check out our progress on facebook... http://www.facebook.com/pages/Lick-the-Spoon-UK/97969759316?ref=mf#/pages/Lick-the-Spoon-UK/97969759316?ref=nf I have to say that the stress is starting to get to me! Every day I come across "professionals" who simply can't do their job (not chocolate professionals...more like graphic designers, financial advisers etc). Honestly, it's money for nothing what some of these guys do!Despite having the conversation "is it all worth it, there must be easier ways to make a living" (with myself and my husband) on a regular basis, we're still passionate about it, and determined to make it work!Wish us luck!Diana
How small can a small shop be?
Posted in: Opinion
A few years ago we had a store in a casino in Cairns Australia it was 2 meters x 6 meters it was very small but it was great, But we had a 300square meter in the Industrial area of cairns so the rent was a lot cheaper than the casino and it went very well. My wife and I just go back from Melbourne and a lot of chocolate shops have a very small kitchen on site to finish a few chocolates (put on a show) then they have a larger kitchen off site.RegardsWallace
How small can a small shop be?
Posted in: Opinion
Hi Diana.That's amazing! I've never thought about branching out and having one kitchen to supply the stores. That's very forward-thinking.Thank you for your input. I understand the cost issue. Prices in Manhattan are crazy - I may need to look outside the island for a retail space.
How small can a small shop be?
Posted in: Opinion
Hi Andre,After 2 years of working from home with the kids around my ankles and a hundred other distractions, I have decided to do just that! We (myself and my husband) have bought a small unit on an industrial estate and will be fitting it out as our chocolate production facility. We are coupling this with a small shop in a recently refurbished retail outlet. The main advantages are that, in the UK, retail space costs a lot more than industrial space, and is generally charged per square foot, so this way, we get plenty of production and storage space, with just enough retail space to sell the chocolates and some ancillary beverages. Our final choice of shop is 350 sq ft, but we had looked at one which was 250 which would have been perfect and much cheaper! Someone beat us to it though! This dual-location set up also allows the opening of a second or third shop without the need to kit out 3 separate kitchens. I'll keep you up to date on what is going to be an exciting (but probably stressful) journey!Diana
How small can a small shop be?
Posted in: Opinion
I looked into a small store in New York City that is a little over 250 sq. feet and it does not have a kitchen - I would need to create one.I know this specific place is not for me, but I was wondering how small your small shop is? Is there anyone here who has a retail store but with a separate commercial kitchen in another location?Thanks,Andre CostaChocolatier-to-be
updated by @Andre Costa: 04/10/15 23:56:29
polycarbonate half shpere moulds
Posted in: Classifieds ARCHIVE
Brian! Thank you! I saw this on their site, but then there is no info or pictures. I will write to them- I may have already and don't remember!! Thanks a bunch!!
polycarbonate half shpere moulds
Posted in: Classifieds ARCHIVE
Ilana.Chef Rubber has "natural" sheets. www.chefrubber.com .b
polycarbonate half shpere moulds
Posted in: Classifieds ARCHIVE
Hi thanks. I have their natural colors, but I am looking for transfer sheets made with natural colors.
polycarbonate half shpere moulds
Posted in: Classifieds ARCHIVE
Hello Brian. Not exactly on the issue but does Tomric have any natural colored transfer sheets? Thanks
polycarbonate half shpere moulds
Posted in: Classifieds ARCHIVE
Hi,Try Galaxy India . Arun Bhargava has joined chocolate life. He looks after the sales dept of Galaxy India I guess.He is making and distributing chocolate moulds. Many of my chocolate moulds are from his company.Raji from India.
polycarbonate half shpere moulds
Posted in: Classifieds ARCHIVE
Looking for the best place to purchase clear polycarbonate half sphere moulds in several sizes.Thoughts?Thanks in advance !!
updated by @kurtis baguley: 04/07/25 13:00:14
Dry Cocoa Bean to Cocoa liqueor ratio
Posted in: Tech Help, Tips, Tricks, Techniques
Thanks a mil Brad!
Dry Cocoa Bean to Cocoa liqueor ratio
Posted in: Tech Help, Tips, Tricks, Techniques
If the beans were moist, roasting would remove the moisture, hence making them lighter by weight. You are correct about the winnowing.
Dry Cocoa Bean to Cocoa liqueor ratio
Posted in: Tech Help, Tips, Tricks, Techniques
So if the beans were moist, I would get more liquor right? and....if I winnow poorly, I would end up blowing away cocoa nibs with the shell and get less liquor right?
Dry Cocoa Bean to Cocoa liqueor ratio
Posted in: Tech Help, Tips, Tricks, Techniques
This all depends on how moist your beans were, and how well you winnow.The number could range anywhere from 15-30 % loss.
Dry Cocoa Bean to Cocoa liqueor ratio
Posted in: Tech Help, Tips, Tricks, Techniques
Hi, I'm new here and have a question. Does anyone know how much cocoa liqueor is gained after roasting, winnowing and grinding 1kg of dried cocoa beans?Thank you,David Flemming.....
updated by @David Flemming: 04/11/25 09:27:36
Best chocolate school
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Ha! I've lived in Buffalo for two years after moving from Oakland, Ca, where I had multiple artisan choc shops within walking distance. That there's known as fountain candy in these parts and it is loved. I stopped trying to make it work for me after a month -- mostly because my husband ate all the rejects and he couldn't take the experimental buying any more.
Best chocolate school
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Yes, I know. They are also lucky that their grandfather was born before them. (This was my late father's favorite expression, meaning that without their grandpa and daddy, where would they be). I bought a wrapping machine from Switzerland. The mistake I made was not to go to Switzerland to check them out. Machine cost me $30K and it never worked. "Beautiful looking" but never worked. It was a nightmare from hell. The manufacturer was a big weasel pig and joins the line of many more. Suffice it to say that I managed to find someone who said he could help. I am very mechanical, so we put my ideas into the process. Finally two years after it arrived, we had it to the point that it was ready to go. But I had to change the type of foil we were using. Then a battery that ran the computer died. No where in the specs was there mention of a battery. The program was lost. It defaulted back to another program. That was the end for me. I sent it off to Union... who said that they could get around $12K for it. Well, they got $5K and that was that. Didn't even give me a chance to refuse the amount, it had already been packed and shipped to the middle east. I was so tired of fighting at that point, that I just accepted it. It has been an uphill grind working with so many useless liars in this industry. I could write a book...but the stress of even thinking about it, makes me crazy. Did you try Jansen? Forget his first name. I will look it up for you. He's a really nice guy. Jeff why don't you call me to chat anyway. 802-862-5814. xxoo Linda
Best chocolate school
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I bought a brand new kettle years ago....yes I have dealt with jim and john....nice guys....overpriced...but nice guys....they have a habit of going to the auctions, buying shit up at ridiculously low prices and turning it around for 3 x what they paid for it without doing fuck all to the equipment to refurbish it.....no fault of theirs...capitalism at work....but still....I aam not dumbbut I digress....
Best chocolate school
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Yes a water jacketed one....both kettle and table brand new from Savage. You can get one right now from Union....I just got an email from them with a list of stuff and the one they have looks to be in great condition. Do you know Jim and John Greenberg?I want to taste some of your chocs....truffles and bon bons....send me some and I'll send you some of mine....although we won't begin making truffles until mid November for Thanksgiving. Lindaloo
updated by @Linda Grishman: 06/15/15 10:35:15
Best chocolate school
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oh....man....a cooling table?? Like a water jacketed one??? drool in envy....we went to a friend, he made us a 6' long 4' wide 3" thick polished granite slab....its a good heat sink....heavy though...and beth? I started in my small house kitchen too. I am on my 4 th facility in 7 years........DONT DREAM IT, BE IT!!!!
Best chocolate school
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Hi Beth: Did you read my whole story that I posted yesterday about how I began making chocolate? Way before internet way before microwaves, way before the only chocolate Americans ate were Hershey (puke) bars.Here's how you start....JUST DO IT.......that was coined by a woman whose name I forget. She was a marketing genius back in the early '80s...then Nike took that slogan. So, don't worry about the small stuff...just do your thing. And don't worry about the size of your batches. Do you have a chocolate thermometer? If not get one. I have a bunch of machinery,but hand tempering is an art and if machines fail, you still have your two hands. 2 Hilliard 240lb tempering machines, Savage Bros. cooker with cooling table, Doboy flow wrapper and a host of other toys that I made myself. I love tinkering.. If you need more info and support, you can email me directly to talk or call me....email choclinda@aol.com phone 802-862-5814 or in the eve my home phone is 802-862-3412. Hang in there. Linda
Best chocolate school
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Well Linda, Vermont is mighty tempting. But only in the summer. And Jeff, all those toys you have must be a blast, but they would hardly fit in my tiny rental apartment. For the time being my batches are teeny tiny. At least I've gotten to the point where I don't feel I have to eat all the mistakes! I now share with the trash. But maybe once I get my act together and go public I'll buy a few toys too.......But first I have to fix this ganache.
Best chocolate school
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you go beth. Its a bitch learning the hard way and I did temper by hand for awhile and then just pulled the trigger on a REVII...ha!...I made thousands of truffles with that bad boy...then a REVX, then a Hilliard 6" coater....now its a 24' wcsmith enrober, a 1000lb national over/under melter temperer, a 250lb savage(for milk), and a old 100lb smith melter(for white)...we run 4 REVX's all day everyday for small batch and use the hilliard for molding....no one shot....all hand poured...I used to make my own fondant too...but thats dumb....although we are coveting a 3' cream beater to make it with now as the price of finished sugar has gone up....glad you saw the cuisineternship vids....the stuff they cut out of the promo was the best...me and gabe had a ball....but neither of us have a filter and the producers were cringing hard every two minutes...you mean you cant say "Thanks for lettin me play with your hot nuts" on TV???? who knew....