Southern Enterprise Awards 2021

123 | Southern Enterprise Awards 2021 Small-batch, bean-to-bar chocolate makers, Patisserie-Conseil, is dedicated to bringing the world’s most authentic, handcrafted, single estate chocolate to the masses. Its distinctive dark chocolate is made in its purest form with only natural ingredients meaning you can taste its divine purity on your palate with each and every bite. Patisserie-Conseil is one of very few 100% vegan laboratories in the world which produces craft bean-to-bar organic chocolate, starting from a wide variety of cacao beans through to finished product. Throughout the process, special steps are taken to ensure that the premium cacao beans used deliver the company’s signature intense, smooth- melting chocolate taste and preserve the nuances of the flavour and personality of each cacao bean. “We are quite passionate about the quality and character of our chocolate,” explains Rodrigue Joab, Director of Operations at the esteemed chocolatier. “The firm’s mission is to share the joy and magic of craft chocolate with friends and guests.” Patisserie-Conseil’s farm-to-table approach to crafting chocolate begins by traveling the world to visit farms, respecting the values and building relationships with cacao farmers from far flung destinations such as Peru, Mexico, Brazil, Ecuador, Tanzania, Uganda, Sao Tome, India, Madagascar, Philippines, and Nicaragua. “This allows us to work with only the best quality cacao beans containing the most intense and complex flavour profiles,” elaborates Rodrigue. But it is not just this commitment to quality that sets Patisserie-Conseil aside from competitors. In April 2018, a survey by comparethemarket.com found that the number of vegans in the UK had risen to a whopping 3.5 million. That means that 7% of British people say no to traditional, dairy- full cheeses and meaty sausage rolls. The trends in the UK business industry are changing too, with multinational companies now commonly using confectionery chocolates as gifts to their business clients as well consumers. This Best Craft Organic Bean-to-Bar Chocolate Producer 2021 Aug21318 is of huge advantage to Patisserie-Conseil and a major target group for it, which is growing at a substantial rate as more and more people strive to adopt a healthier lifestyle. The company is all too aware of its customers’ needs and seeing that more people are embracing plant-based, vegan, lactose-free, gluten-free and low-glycaemic index diets (particularly over the last 18 months), customers can rest assured that, if they’re eating Patisserie-Conseil chocolate, it hits the mark on all of the above! “Our plant-based products are all made with only a handful of simple organic ingredients, contain absolutely no preservatives or additives, and are sweetened with unrefined organic coconut palm sugar. We strive to create delicious, luxury, healthy products, and guilt-free indulgent foods.” When it comes to its internal structure, Patisserie- Conseil strives to achieve its goals together, drawing its strengths from the constructive and respectful cooperation of advisors, the management department and all of its employees. “Our actions are characterised by respect and appreciation for people and the environment,” enthuses Rodrigue. “We enthusiastically support a positive interpersonal atmosphere characterised by mutual trust, fairness, reliability and ownership across all levels, and we aspire to a cooperative and long-term relationship with our business partners.” Recently, the firm was rewarded for its hard work with the prestigious accolade of Best Craft Organic Bean-to-Bar Chocolate Producer 2021 in the Southern Enterprise Awards, and Rodrigue fills us in on its ambitious plans for the future. “At our Boutique Laboratory located in the heart of London, we are now inviting guests to join us for an up-close look into the exclusive world of bean-to-bar chocolate making. This experience is much like taking a tour of the grape harvest in a wine cellar. Participants taste all the cocoa beans, learn about the bean-to-bar manufacturing process, taste our collection of chocolate and enjoy the brewing cacao tea service. Visitors will come away with a great appreciation for the growing craft chocolate movement.” With excitement about the future and a continued passion for spreading the word, Rodrigue concludes: “Arrive a guest, depart a friend.” Contact: Rodrigue Joab Company: Patisserie-conseil ltd Web Address: www.patisserie-conseil.co.uk