What Chefs Really Want From Chocolate
“Why isn’t there a Canadian manufacturer of chocolate for chefs, restaurants, hotels, bakeries, pastry chefs or other chocolatiers?”
For Brandon, the answer was increasingly obvious. Canada had a growing and diverse consumer-facing chocolate scene, but the B2B market presented a different picture.
The company has since positioned itself as a Canadian-made option for both
hospitality and retail, with professional products intended for chefs and bakeries alongside consumer-facing chocolate and gifting. But Brandon is keen to
stress that the ambition is not simply to reproduce an existing model.
“I would say the Canadian option that has better quality, better flavours, traceability, and still works in the realm where chefs can still make their food cost work.”
That last point is crucial. As anyone working in foodservice understands, the best ingredient is only useful if it can make sense commercially.
“At the end of the day, as much as they want to use the best of the best, we all know that the margins are so small in the restaurant world,” Brandon says. “They’re just kind of like, ‘This is what we’ve got to use, because it fits in our financial model.’”
As We Do’s proposition is therefore built around the possibility of changing
that equation.
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