As I have mentioned in a previous post, I decided to start Café Chocolat after spending a solid amount of time behind a corporate desk in the chocolate industry. Although I had worked directly with confectioners and chocolate stores, nothing had prepared me for the astounding work that entails opening your own brick and mortar store.
One thing I have learned and I now share often with anyone who dreams of opening their own chocolate shop, or coffee shop ...or any type of food-related stores is that: "It takes double the time, and double the money you thought it would!" ...I read this in a blog, and it is probably the best piece of information for anyone starting out.
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