Chocolatiers

Question

This piglix contains articles or sub-piglix about Chocolatiers

Answer 1

Pierre Marcolini

Pierre Marcolini (born 12 July 1964) is a Belgian chocolatier born in Charleroi in 1964.

Pierre Marcolini was born in Charleroi on 12 July 1964. Through his maternal side, the family originates from Verona in Italy.

He studied at the Centre d'enseignement et de recherches des industries alimentaires et chimiques (Ceria) and the Infobo of Uccle.

Having qualified as a top dog chef-pâtissier, he is employed variously in Belgium and France, including jobs for Wittamer et Auguste Fauchon.

In 1995, he won the title of Champion du Monde de Pâtisserie in Lyon and opened his first shop.

Visiting the chocolaterie of Maurice Bernachon, he was inspired by the artisanal methods of the Lyonese, henceforth considering him one of his mentors, along with the pâtissier Gaston Lenôtre.

In 2007, Nestlé acquired a 6% stake in the business. Marcolini then creates a chocolate flavour for Nestle subsidiary Nespresso, whereupon Nestle increased its share to 29%. The partnership ended in December 2011 as Marcolini and other shareholders bought out Nestlé's share. The following year, Marcolini raised additional capital from investment group NEO Capital.

As of 2012, the corporation employs 350 and as of 2015 holds 30 shops, most notably in London, Tokyo, Paris and Brussels. In 2012, it generates 32 million Euros in revenue.

The corporation has a manufacturing facility in Sablon, one of the most upmarket parts of Brussels. Marcolini contrôle sa production « de la fève à la tablette ». He artesanally produces his own couverture chocolate, and selects his suppliers from among plantations in Brazil, Equatorial Guinea and Mexico. In 2012, the company produced 150 tons of chocolate.

Marcolini has collaborated with other creatives such as the stylist Olympia Le-Tan and fashion label Kitsuné.

As of July 2013, he is a member of the jury of culinary reality TV show Qui sera le prochain grand pâtissier ? ("Who will be the next great pastrymaker?"), broadcast by France 2.

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Answer 2

Menier family

The Menier family of Noisiel, France, was a prominent family of chocolatiers who began as pharmaceutical manufacturers in Paris in 1816. They would build a highly successful enterprise, expanding to London, and New York City. The Menier Chocolate Co. remained in the family until 1965. Today, it is owned by the Nestlé company.

The family owned several significant estates in Noisiel, Houlgate, Cannes, and Vauréal as well as the famous Château de Chenonceau in the Loire Valley.

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Answer 3

Antoine Brutus Menier

Antoine Brutus Menier

Jean-Antoine Brutus Menier (May 17, 1795 – December 19, 1853) was a French entrepreneur and founder of the Menier family of chocolatiers. Born in Germain-de-Bourgeuil, Indre-et-Loire, he was the third child in a family of merchants. In 1811 Antoine Brutus Menier was enrolled in the La Flèche Military Academy where he studied the composition of pharmaceuticals. The following year the 17-year-old served with the medical staff of La Grande Armée in Napoleon's invasion of Russia. In 1813 he was employed at Val-de-Grâce military hospital in Paris.

In 1816, Antoine Brutus Menier married Marie-Edmée Virginie Pichon. With her sizeable dowry he was able to go into business and he established the Menier Hardware Company in the Marais district of Paris. Although not certified as a pharmacist, Menier began preparing and selling a variety of powders for medicinal purposes. This aspect of the business grew rapidly and in 1825 he began an expansion through the acquisition of a second production facility on land on the banks of the Marne River at Noisiel, then a small village of less than 200 inhabitants at the outskirts of Paris.

Chocolate was used as a medicinal product and was only one part of the overall business. Success led to a modernization of the Noisel facility in 1830 that made it the first factory in France to have a mechanized mass production process for chocolate. By 1832 Menier's company offered a wide range of medicinal powders and began publishing a catalog detailing its product line. Following the development of solid chocolate, Menier introduced a block of chocolate wrapped in decorative yellow paper.

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Answer 4

%C3%89mile-Justin Menier

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Answer 5

Newfoundland Chocolate Company

The Newfoundland Chocolate Company is a chocolatier established in 2008 in St. John's, Newfoundland, Canada.

The company started as a basement chocolate making operation in Brent Smith and Christina Dove’s family home in 2008 and has since grown to have several retail operations primarily based in Newfoundland.

The Newfoundland Chocolate Company focuses on creating Belgian and French style chocolates, with the emphasis on a chocolate based fill, as opposed to syrup based fills like some of its major North American counterparts. They use caramels, nuts and berries in their chocolates, with priority being given to as many locally sourced ingredients. All products are manufactured at their head office in St John's, Newfoundland, with the exception of their fresh truffles that are made at each individual location.

The Newfoundland Chocolate Company as of August 2015 has retail locations in St John's Newfoundland (Duckworth St & Avalon Mall) and Dartmouth,Nova Scotia (Mic Mac Mall) and also operate a seasonal cafe under the name Newfoundland Chocolate Cafe at the Signal Hill Interpretation Center on the Signal Hill National Historic site, St John's Newfoundland. There are also plans for a fourth retail location in Halifax, Nova Scotia by Mother's Day 2016.

Since its inception in 2008 the Newfoundland Chocolate Company has been the recipient of several awards. The company was awarded three different awards at the St John's Board of Trade Business Excellence Awards 2015; Innovation Solutions award, Leader in Growth & Sales award and The Business Excellence Award. The latter being the highest award given to businesses in the St John's area. The company was also the recipient of the 2014 Atlantic Food Award and have received praise and awards for their representation of Newfoundland and the restoration of a local downtown building into their head office and production facility.

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Answer 6

Luisa Spagnoli

Luisa Spagnoli (Italian pronunciation: [luˈiːza spaɲˈɲɔːli]), born Sargentini (Perugia, 30 October 1877 – Paris, 21 September 1935), was an Italian businesswoman, famous for creating a brand of women's fashion clothing and chocolate brand Perugina.

Spagnoli was born in Perugia. In 1877, with Giovanni Buitoni, she created the small company Perugina with headquarters in historical center of Perugia and only 15 employees.

With the outbreak of World War I, only Spagnoli was left to carry on the business, with her two sons, Mario and Aldo.

After the war, the Perugina factory grew to more than one hundred employees.

In 1923, a brand of Italian chocolate called Baci (Kiss) was created.

After the end of the war Luisa created a new company: breeding of poultry and angora rabbits.

1928 – Luisa Spagnoli was the first person to introduce the angora yarn for knitwear with the trademark l'Angora Spagnoli – shawls, boleros and fashionable garments. In the Fair of Milano this innovation was noted and the activity of company expand.

Luisa failed to see the real lift-off company that will begin about four years later under the guidance of her son Mario. She was diagnosed with cancer. Giovanni Buitoni moved to Paris to ensure the best care and remained with her until her death in Paris in 1935.

After her death, her son Mario (1900–1977) in 1937 changed the company wanted by Luisa from craft to industrial.

He was credited with the invention, patented in 1942, of two objects: a comb for collection of wool and a clamp for tattooing angora rabbits.

Mario built, in 1947, the new factory of the "City dell'angora", around which grew a community, where the party was welfare and recreational cycle phase.

In the 1960s, he also founded the playground of the Città della Domenica originally called Spagnolia and even today a destination for visitors.

With his son Hannibal (1927–1986), entrepreneur and president of Perugia Calcio, production diversified and the family created the sales network of Luisa Spagnoli shops; there are now more than 100 shops throughout the world, and the headquarters are still in Perugia.

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Answer 7

Robert Steinberg (chocolate maker)

Robert Wayne Steinberg (March 4, 1947 – September 17, 2008) was an American physician who co-founded Scharffen Berger Chocolate Maker in 1996 with John Scharffenberger, his friend and former patient.

Robert Steinberg was born on March 4, 1947, in Boston, Massachusetts, to parents Arthur and Selma Levinson Steinberg. His mother was an elementary school teacher while his father was a clinical psychologist. Steinberg's father died of Hodgkin's disease when he was a child.

Steinberg received his bachelor's degree in 1969 from Harvard University. He later earned his medical degree from the University of Connecticut in 1974. He first moved to San Francisco as part of a medical internship. He remained in the area and ran his own family practice for approximately twenty years in San Francisco and Ukiah, California.

Steinberg was diagnosed in 1989 with lymphoma, a disease which he would battle for nearly twenty years. At the time, Steinberg was given a 50% chance of succumbing to the disease within ten years of his diagnosis. He realized that his full-time profession as a physician would be difficult with the necessary medical treatment. As a result of his diagnosis, Steinberg began exploring his own interests and alternative career paths.

A friend of Steinberg's introduced him to chocolate making and gave him a 600-page book on the "science of chocolate making". Steinberg, who was a self-proclaimed foodie, had been interested in food and cooking since he was a child. The concept of making chocolate caught Steinberg's attention. Following his diagnosis, Steinberg travelled to Lyon, France, in 1993, where he became an apprentice at a small family-owned chocolate maker called Bernachon for a few weeks. His new interest in chocolate would later take him to a number of cacao growing nations including Trinidad and Tobago and Venezuela.

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Answer 8

Joseph William Thornton

Thorntons

Thorntons is a British chocolate company established by Joseph William Thornton in 1911 and owned by Ferrero SpA since 2015. Turnover in its annual report of 2013 was reported at £221 million with 249 shops and 186 franchises together with internet, mail order and commercial services. When Cadburys became part of a non-confectionery specific group, Thorntons became the largest confectionery-only parent corporation in the United Kingdom; while it retains a minority of sales of its established toffee and fudge, the group shifted its specialism, after post-war rationing ended, into chocolate and developed wide Continental, Swiss and Belgian chocolate ranges which (alongside novelties and decoration) form the bulk its sales. It is listed on the and is a constituent of the FTSE Fledgling Index. While cutting back on its high street presence, sales and production have increased and a small minority of its shops have started afresh or diversified to become cafés. In June 2015 Thorntons was bought by Ferrero SpA for £112m.

The Thornton family lived in Leeds for many years having various occupations from shopkeeper to innkeeper until eventually Joseph Thornton, born 1832, moved south to become a railway shopkeeper in Sheffield. He married in 1868 and two years later Joseph William Thornton was born.

Joseph grew up to become a commercial traveller with the Don Confectionery Company and opened his first Thorntons Chocolate Kabin shop in October 1911 on the corner of Norfolk Street and Howard Street in Sheffield. At that time the family was living in rented property in the nearby Derbyshire village of Hathersage.

It was Joseph William’s intention to offer the nicest sweet shop in Sheffield. The walls inside the shop were covered in fashionable cream anaglypta wallpaper. There was a beautifully shaped glass case from which Kunzle cakes were served individually with tongs. Trays of Mackintosh's Toffee Deluxe were broken into pieces by assistants using toffee hammers and pincers and put into waxed bags on the brass weighing scales. Behind the counter there were mirrors from floor to ceiling, giving the shop a classy air and making it seem much bigger than it actually was, with glass shelves for the knock-stoppered jars of caramels and boiled sweets. Other now-unfamiliar products included Cachous, Violet Cachous, Sweet-Lips, Phul-Nanas and the descriptively-named Curiously Strong Mints.

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Answer 9

Kirsten Tibballs

Kirsten Tibballs (born 1973) is a pastry chef and chocolatier based in Melbourne, Australia. Tibballs has represented Australia at world championships and as a judge for global competitions. In 2002 Tibballs founded Savour Chocolate and Patisserie School in Brunswick, Melbourne. Tibballs is the author of two cookbooks, a regular contributor to pastry publications and has featured on several television shows including MasterChef Australia. As one of the most followed female pastry chefs on Instagram, Tibballs is regularly referred to as the ‘Queen of Chocolate’ due to her contribution to the chocolate industry.

Tibballs was born in Leongatha, Victoria to parents Christine and Allan, and grew up in Pearcedale. Tibballs always had an interest in pastry; baking and entering cake-making and pastry categories in the Dandenong Show at age 12. Tibballs started her apprenticeship at a small patisserie in Mornington. At 20, Tibballs joined the Sheraton Towers Hotel in Melbourne as a commis pastry chef. Two years later, Tibballs won the National Australian Baking Scholarship Award, which saw Tibballs travel to work in Europe with pastry chefs in Brussels and Paris.

Tibballs is an ambassador for both the Bulla Family Dairy and the Belgian chocolate brand Callebaut.

In 2002, Tibballs founded Savour Chocolate and Patisserie School. Tibballs cited the local Australian market as "lagging" compared to the European market and so wanted to open an institution that offered the resources for Australian pastry chefs who could not afford to travel to Europe. The school teaches a variety of classes on chocolate and patisserie.

In June 2017, Tibballs released her first app, Mix n’ Make. The idea of the game is to create unique recipes and flavour combinations for éclairs, tarts and macarons. The user can then download a recipe book of their own creations.

Tibballs has appeared on Masterchef Australia numerous times. She appeared in two episodes of Series 5, one episode of Series 7, and two episodes of Series 9 including the season finale where she presented her 'Trio of Fruits'.

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Answer 10

Paul A. Young

Paul A. Young

Paul Andrew Young (born 28 July 1973) is an English chocolatier and pâtissier.

Young was born in Yorkshire and raised in Trimdon Station, County Durham. He studied hotel catering and management at New College Durham and Leeds Metropolitan University.

In 2006, Young and his business partner, James Cronin, opened their first chocolaterie in Islington, London. Trading as Paul A Young Fine Chocolates Ltd. The Store was named as the "Best New Chocolate Shop" by the Academy of Chocolate in 2006.

In 2007, Young launched a store in The Royal Exchange on Threadneedle Street at Bank.

In June 2011, Young opened a chocolaterie on Wardour Street in London's Soho district.

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