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Victoria Chocolatier, LLC

Nov 02, 2010 04:59AM ● Published by Style

Photo by Dante Fontana

Describe your business. Did you find it, or did it find you?

“How often can you get chocolate made fresh daily?” The answer is almost never, but now you can at Victoria Chocolatier. My handmade mini works of art are both fanciful for the eyes and good for your health. Made with 72% fine dark Belgian goodness filled with unique and familiar ganaches. I want to make quality and freshness available for the masses by harnessing my love for chocolate. My customers get exactly what they’re paying for and not just sugar. Since the opening on May 8, 2010, I’ve instilled appreciation for dark chocolates in a number of white and milk chocolate lovers. You will also find other decadent choices at Victoria Chocolatier such as ganache pies, french macaroons, napoleons, biscuits and more.

How are you involved with both the community and your customer?

We set aside a percentage of every pie purchases for annual distribution to various charitable organizations. By making a purchase, our customers are indeed contributing to the community. They should feel as good about this as we do.

Who is your role model in business or in life, and why?

Singapore Minister Mentor Mr. Lee Kuan Yew (also the country’s founder). For a country without natural resources and raw goods, his vision and dedication have placed Singapore as the fourth wealthiest country in the world per capita. I would love to be that person to carry a vision, develop and build something from nothing. I’m working at it with Victoria Chocolatier.

What’s your biggest job perk?

Meeting people, innovating new flavors and designing chocolates.

If you could be any other profession what would it be?

Astronaut! Just kidding. I’m blessed and happy where I am right now. This is my passion and every day is a fun day.

And finally, customer service is…?

More than just a smile, saying hello and thank you.
It’s going the extra mile – getting to know my customers’ names, favorites, etc.

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