After a two-year hiatus, Café, Chocolat & Discussion de Comptoir is making its big comeback in 2025! I had put the project on hold to focus on expanding my business, particularly with the Bassan Chocolat division, but the desire to share my thoughts on the coffee and chocolate industry never left me.
New year, new perspective
The industry has changed a lot in two years. With commodity prices soaring, including chocolate tripling in price in 2024 and coffee hitting record highs, we are constantly having to adapt. This podcast is an opportunity to address these transformations and ask essential questions: Where is our industry going? How can we preserve quality and authenticity in a changing market?
01. An industry in full transformation
I wonder in particular about the increasing industrialization of espresso . Far from being just a sensory pleasure, espresso has become a playground for gadgets and social prestige. Are we moving away from the very essence of coffee?
02. The rise (and fall?) of Bean to Bar
The Bean to Bar movement has been booming, but I see a slowdown. With Chaleur B , my team and I have always focused on authenticity and quality, which led us to a win at the 2023 International Chocolate Awards . But with the price of cocoa butter skyrocketing, how can chocolatiers continue to create without compromise?
03. Profitability, tradition and future
Another major issue that I would like to address: profitability in chocolate and pastry making . In a world where margins are tightening, how can we continue to keep these essential professions alive?
I would also like this podcast to be a space for discussion . What topics would you like me to cover in future episodes?
The first episode is available now! Listen to it and get ready for a 2025 season full of captivating discussions.
Share your reactions and suggestions in the comments!
— Dany Marquis
