MEET ONE OF THE CHEFS
Q: Why did you decide to work in sweets and fine chocolate?
A: I have always had a passion for cooking and creating something new, out of any ingredients available. I wanted to work in a field that contributed to making people happy - what better way to do that than with chocolate! It always brings me joy when I see customers leave with a smile.
Q: What are your favourite aspects of working at a chocolate shop?
A: My favourite part of this job is being able to create something new every day! This often includes inventing new flavours, designs, and products. I also love being the person that takes a customer's vision and turns it into something deliciously edible. Collaborating to create new things is so much fun.
Q: How involved are you with menu / new product development?
A: We work as a team in our kitchen, so everyone is a part of menu/product developments. Everyone has a different flavour pallet, and a different eye for design, so getting input from everyone is really important for developing the final product.
Q: When are you happiest at work?
A: I am the happiest when I am able to make other people happy! This is often when customers leave with exactly what they came looking for. Some of my happiest moments are when customers return with their positive feedback - I love hearing about how their desserts were presented and how much they were enjoyed. I love it when I can build relationships with customers, that interaction is so special.
Q: What's the most unique order you've ever received?
A: I had a bride and groom approach me once, asking if we make smash cakes. They had both had them at young ages, and wanted to re-create one for their wedding. We ended up making them at 3 tier wedding smash cake, which is something that does not come around often! It was super tall and unique, made specifically for them!
Q: What's one thing most people wouldn't know about chocolate?
A: Most people don't know that chocolate takes A LOT of time and patience to make. Chocolate is a very temperamental product, being completely temperature-dependent. If it is too hot, or too cold, the cooking process is disrupted. A lot of conditions must be considered prior to creating the perfect product.