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Ashe Tuck July 1, 2014. Bean-to-Bar Chocolate. Started by Scott Witherow , MTSU graduate, in 2007 Began by producing 3-5lbs at a time with table top machines Olive and Sinclair was fully developed in 2009. How its Made. http:// www.oliveandsinclair.com/how-its-made.
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Ashe Tuck July 1, 2014
Bean-to-Bar Chocolate • Started by Scott Witherow, MTSU graduate, in 2007 • Began by producing 3-5lbs at a time with table top machines • Olive and Sinclair was fully developed in 2009
How its Made • http://www.oliveandsinclair.com/how-its-made
Beans are sourced from Ghana and Dominican Republic and sorted by hand in the O&S facility • Beans are roasted to perfection and then de-shelled and the nibs are placed inside a large tub and stone ground until it becomes “chocolate liquor” • The liquid is then combines with brown sugar to become the base for most creations, the 67% bar. • Additions to some bars include: Cinnamon, chili, coffee, pepper and sea salt
Business Strategy • O&S has a differentiation business strategy. • Multiple types of products • Not concerned with cost or sourcing troubles • No rush to produce great chocolate
Products • http://www.oliveandsinclair.com/chocolate/sea-salt-vinegar-caramels.html • Caramels, Chocolates, Chocuterie, Baking Bars, brittle and bon bons.
Partnerships • Bentons Bacon • Yazoo • Terrapin • Prichards • Bravo Gelato
Strengths • Niche market • Small operation • Great partnerships • Retail and touring
Weaknesses • Only one facility with no backup • Very few employees • Hand wrapped bars • Single source beans
Opportunities • Create more local partnerships • Network with international chocolatiers • More regions for bean production, use different beans
Threats • Countries sourced from are not always stable • Other artisan chocolate companies • The “local movement” slows or stops
Did you say ‘free samples’? O&S gives $5 tours on Saturdays, free hairnets and free samples 1628 Fatherland St. Nashville, TN 37206