Check out our Interview with Millcreek Cacao Roasters!
Posted by Jeff Stern on 8th Nov 2017
A few weeks ago we met with Mark and Dana of Millcreek Cacao Roasters. I worked with Mark and Dana several years ago when I was still based in Ecuador, helping them source their beans and providing recommendations to them.
Company Name: Millcreek Cacao Roasters
Year Founded: 10 /01 /2011
Founded by: Dana Brewster and Mark Delvecchio
Location: Salt Lake City, Utah
Describe your business in 3 words:
Farm to Bar
What was your inspiration for going into the bean to bar chocolate business?
We are passionate about nature, and curious by design and we both dream about chocolate.
What kind of education or career background do you have? How do those skills translate into chocolate making?
Dana is a entrepreneur and has started four successful four businesses. She learned to hone her palate during her training in the food industry. She has owned her coffee business for 25 years and feels it has helped her understand direct trade, agriculture, and the art of roasting cacao. Mark was an educator and has taught on four continents. He brings his researching skills and appreciation of culture and food to enhance our farm to bar chocolate business.
Can you tell us about your equipment lineup? Cost? Capacity on an hourly or daily basis? Type and brands of equipment? Custom built or off the shelf?
We roast our cacao on a modified Diedrich coffee roaster. The use stone on stone mills, and temperers from Selmi.
What was the largest part of your startup investment? Equipment? Marketing? Locale?
Buildout of the factory
What is the most challenging part of your day-to-day business? Managing the production schedule to match the demand.
What do you enjoy most about the chocolate business?The flexibility of owning our own business and eating of weight in chocolate.
Do you have any upcoming exciting new products or chocolate origins? We are launching a line of 45% milk chocolate bars made with Arriba Nacional cacao.
Where do you see the craft/bean-to-bar chocolate industry in 5 years, 10 years?
We see it trending up like the coffee and specialty cheese industry.
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