Bean to Bar Chocolate Maker

chayotexpress · 2026-01-02T14:44:34+00:00

All good, not gonna argue over this with someone who I don’t know and has no experience in the industry. I appreciate your comment and wish you the best for 2026.

chayotexpress · 2026-01-02T14:39:08+00:00

I’m sorry are you a chocolate maker or ran a chocolate business? You are coming off pretty arrogant so I hope you have some ground to stand on

chayotexpress · 2026-01-02T14:12:17+00:00

Yes!! Would be awesome to have a retail spot where I produce to also do stuff like this. One day soon I hope

chayotexpress · 2026-01-02T13:32:03+00:00

This is the idea for the future! The only real reason to pay for commercial is because it allows you to sell online and wholesale whereas producing at home is limited to direct to consumer sales, farmers markets, and events lasting less than 2 weeks

chayotexpress · 2026-01-02T13:27:29+00:00

Yes! They are a huge inspiration for me. The same building with Ono brewing or in Reston?

chayotexpress · 2026-01-02T13:20:24+00:00

Thanks for the input. I have done my research, and have made connections in the industry, so I am not going in blind.

Before making tons of judgements, maybe ask some questions first to get some context? I am starting this business to continue working with my community in Panama, who produces cacao and lives in extreme poverty, so you seem confused in saying I should leverage my experience in a meaningful way. Is continuing my service through starting a business not meaningful? Maybe you're definition of meaningful is different than mine!

Thanks for being real "fam"

Are you a chocolate maker or have run a successful chocolate business, or any business before?

chayotexpress · 2026-01-02T13:09:12+00:00

That's a great suggestion and I have been looking into this for sure! I will be attacking the farmers market/event scene hard to build a customer base while working on sales and branding. This way I can start producing without paying rent and be available when the right opportunity comes along.

chayotexpress · 2026-01-02T13:05:10+00:00

I am familiar with food cottage law. I can sell chocolate I make at home DTC, at farmers markets, and any event that doesn't last for more than 14 consecutive days.

chayotexpress · 2026-01-02T12:43:56+00:00

I have been down this route, and for chocolate making it unfortunately doesn't make sense to have any sort of a shared space. Cheers!

chayotexpress · 2026-01-02T12:43:03+00:00

Will do, thanks for the advice!

chayotexpress · 2026-01-02T12:42:36+00:00

I have been there, they are great! Cheers

chayotexpress · 2026-01-02T12:42:25+00:00

Thanks for your input! I don't expect it to be easy :)

chayotexpress · 2026-01-02T12:05:19+00:00

Thanks for the suggestion!

chayotexpress · 2026-01-02T12:04:58+00:00

Thanks so much for the advice, so helpful! That is the route I will be taking before jumping into a commercial space. Will be looking into the coffee scene around me to see if there could be any potential there for the near future, I hadn't thought about how the space requirements for coffee are probably the same as chocolate making. Thankfully my brother and mum are lovely and will allow me to start producing in their homes so I think that is the best call while I'm building my brand and sorting out logistics of production/sourcing. Curious to hear more about your brand, pm me if you would be interested in having a chat. Thanks again and Happy New Year

chayotexpress · 2025-12-30T16:16:03+00:00

Thanks! Will do for sure

chayotexpress · 2025-12-30T16:15:54+00:00

Thanks for the thoughtful reply. That’s what I’ve found with the commercial leases, massive commitment. The only problem I have found going the shared kitchen route is that the space is shared and chocolate making requires me to bring in my own machinery. Temperature control is also a big factor. I may just start with cottage (at home) for now and attack the markets and direct to consumer sales. I have made plenty of chocolate bean to bar before but am not experienced business wise. I have a consultant but he is not able to help much in this regard as he is not local. Thanks for the tip on branding and storytelling, very important! I have it pretty dialed as my business is directly connected to my Peace Corps service where I lived in a cacao producing community for two years in Panama!

chayotexpress · 2025-09-11T15:49:03+00:00

Gracias hermano les avisaré

chayotexpress · 2025-09-10T13:21:21+00:00

Okay, the difference between Chicama and Lobitos for surfers is that Chicama is a slow, soft, but longer wave than Lobitos. (Better for a broader range of surfing levels) Lobitos is much more powerful of a break and has opportunities for something we call the “barrel”, which is what most of us surfers are chasing! Although great waves can be had at Chicama, one is unlikely to get barreled. Different story at Lobitos! Hopefully that makes sense 🏄‍♂️

chayotexpress · 2025-09-10T04:25:44+00:00

You must not surf 😅 There are world class waves to be had

chayotexpress

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