gfron1

Good - it gives everyone a chance to go visit their locally owned coffee shop and realize that there are a lot of great roasters and barristas out there (and many don't work for Starbucks).

Thank you.

You say that your endurance it building - are you able to finish a busy shift? What about a slow shift? Did your docs suggest exercises that might help with endurance? What about working mornings v. nights until you're there - is there a difference for you?

Good point Tammy. Carrying the idea further - pick a price that won't change in six months when your costs go up. End customers hate to see price increases.

I always like seeing a recommended price, although I may or may not follow it. I do look very carefully at if my customers can get the same product elsewhere locally or through the internet. My customers are savvy enough to do their research, so if I'm competing against the manufacturer's own sales, or if I have to compete against other retailers, I often opt out. An example, we have some locally made jams. Nothing special, but they come in unique flavors. My wholesale is $4.50. I retail at $6 because I can't justify a higher retail. Again, they don't get prime shelf space with that mark-up. I recently saw their product at a competitor for pennies above our cost. Guess what? They're leaving my shelf after this batch. Just remember that no matter how great you think your chocolates are - shelf space is very competitive. I always need to know that I'll be able to make my money regardless of how great a story or product. Best example of that is that I sell Lindt. I don't care for Lindt bars, but at their price point they fly off the shelves. They are situated just about at eye level - dead center. (That said, I reserve even better placing for my high end bars that I'm going to verbally sell.)

Patty - go the other direction. Don't worry about me (aka all retailers/your wholesale customers). Figure out your cost per piece (materials, operating, packaging, etc.). That's your break-even. Now we can talk wholesale. If your cost per piece is $1 based on your anticipated production quantity, then you know that if this is a hobby, then you can sell it to me at $1.25. But, if you want to eventually make a living, did you factor your salary into the cost? My Fran's (who has name value) truffles come to me at $1 per and they are fairly small in size - which is the size I prefer. So if little artisenal you comes to me at the same wholesale price, I wouldn't balk - I can sell the story easier than the name, but I am going to spend some time asking my employees what they think. But, Fran's has volume on its side, so are you close to her price point? Also, are you factoring in sample programs - makes a huge difference in my ability to sell - even if its your damaged goods.

From the retailer end - I shoot for being able to keystone (double) my wholesale price. That's the goal, but not a deal killer if I can't do it. For example, if you wholesaled a 9-pack truffle box for $9.95 - I would want to sell it for $19.95. If I don't think I can get that much, then I ask how much - maybe only $14.95. Is $5 enough profit for me? In my town - yes. In a big city, maybe not. I also have to compare it to similar products - are you in line with others even if your perceived quality is higher? From my end, I think like my customers - if I'm not able to talk about your product adequately, then I may not be able to sell the quality and thus the higher price. For example, I am about to add two new chocolate bars to my shelf. Both should retail in the $7-10 range. That's a lot for the average customer. But, I know I can sell them based on my knowledge of the product, and I know that the quality will not disappoint the customer. Truffles are an indulgence for most of my customers (they can justify chocolate bars as health food). So, every time I've tried to sell them they sit like dogs on my shelf. I currently only stock Fran's which wholesale at a point where I can only get 35%. I'm fine with that because I need some type of truffles on my shelf. But, as a result I don't offer them much of my valuable shelf space. I hope that's helpful - just trying to let you into this retailer's mind.

Orange Essence Soufflé from Amernick with orange sablés I haven't made a soufflé in ages, so this was a good reminder of how simple they can be.

Orange Essence Soufflé A subtle orange flavor makes this soufflé perfect for a diverse crowd, but its too subtle for me. It was very fast and easy to make however. This picture was after about 3/4" deflation. The cookies are orange sablés from the same recipe.

That's one of the nicer things I've seen written about the club. Everything I have read says to run, not walk away from it. Accusations of predatory marketing, non-stop "deals," and minimal and cheap test items.

Does anyone know where to get a good poor boy/po boy on Hilton Head.

THIS isn't exactly what you're asking about, but you may find some useful information.

Thanks Alana - I was patient. I knew an answer would come soon enough

HERE are a slew of topics that you might find useful. Looking forward to seeing what you create.

Those sound really nice. Looking forward to seeing how they're used.

Those are terrible! I see specs all over them! Oh wait, that's dust on my computer screen. There has to be a flaw somewhere - man, those are absolutely stunning. Be sure to post crap for us next time so we can feel better about ourselves.

I'm really excited about this blog! Lior - of course I want to see action shots of your chocolate making. I'm also interested to see lot's of good home cooking...oh! and maybe a butcher! (that goat head topic has me fascinated in meat)

Not that I necessarily enjoy dredging up my old material, but check out THIS topic where I leveled the playing field in my recipes using duck (as well as large chicken and guinnea). The conversion is rather easy and now I do it in my head. If the recipe calls for 1 yolk - okay, 20g. 1 white - 30 g. 1 whole egg - 50 g. Now I regularly crack away and store. I find myself making a lot of custards and macarons in my freetime.

wow - I don't know that I've ever been to a Middle Eastern restaurant that wasn't a hole in the wall. That'll be quite the experience.

I guess when I've seen Middle Eastern restaurants, they tend to be more regional than country. So, I don't know if I've ever seen a restaurant called Persian or Iranian, so if someone could make an appropriate recommendation - its definitely something I'd like to have.

I was also wondering if bark's rustic look could be a turnoff to some. I'm not sure how you break yours but often times its a haphazard process. You could just as easily score the chocolate before it fully sets and then you would have very chunky chocolate bars. Wrap the bottom half in foil and viola, now its a fancy bar not a rustic bark.

Sour cherry rice - sounds very interesting and I do love Persian (although I've never lumped all of the countries that way). I would like to find time for that. Thanks. This is a work trip (drug treatment), but I'm also going to double duty for my store and visit my Armenian distributor. Maybe I can get him to take me out to his favorite dinner.

Oh its gonna be a great week! I think its funny that you list Caroline BBQ as ethnic - I guess it depends on perspective Thanks for these - as it gets a bit closer and my schedule solidifies I'll report back.

I won't waste any of our time (or take us off topic) by listing the countless societal changes that have occurred throughout the millennia. When the "big change" happens its not news to most people, its simply the machine catching up with the times. With this issue the machine has not caught up yet.

Host Note: This topic has been split off from the Fine Chocolate 2 topic.