William Dean Brown was an executive with Ceridan in Tampa several years ago, when he was inspired by hand-rolled truffles on the Food Network. He was a novice, never making candy before. At first it was a hobby, then turned into his full-time business in Largo. He went to Kansas City to spend some time in a mentoring program with Chris Elbow and studied other chocolatiers. He learned the chemistry of chocolate, the texture and flavors, molding, dipping as well as decorating. He then tested the market. With his mother, they visited Dean and DeLuca, where chocolates were priced at $60 a pound. She said, no one would pay that. Today, dean and Deluca is his primary customer, selling at $60 a pound. He charges $1.50 each. He recently was invited to make chocolates for Pope Benedict XVI in Washington, D.C. This is a local Tampa Bay success story. He started with an investment of $100,000, and the doors opened in October, 2008. The chocolates have exotic names like Bananas Foster, Macadamia Nut, Port with Fig and Plum, Lavender, Coffee Caramel, Rosemary Caramel, Tropical Caramel, PB&J, and Biscotti. Each piece is hand-painted or air brushed, making them a true work of art.. Often, he will get calls from celebrities wanting his products. The company is named after his father and grandfather and is located in Indian Rocks Beach, Florida.
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