Episode 13: Erin Andrews Founder of indi chocolate

Well Tempered

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6+ y ago

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Description: Erin Andrews has been making chocolate since taking her family to Belize in 2008 to learn where chocolate came from. Recently, her brand indi chocolate, has launched a visible and working chocolate factory and cafe space in 'Marketfront' an offshoot of Pike Place Market in Seattle, Washington. Formerly a senior manager and CPA at PwC (Price Waterhouse Cooper), she's developed alongside her business, a passion for chocolate-making machines, and is one of the foremost distributors of chocolate refiners in the United States, leading thousands to take up bean to bar chocolate making.

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Themes discussed in this episode:

Starting a chocolate business and hiring at origin (impact of dollars on local economy) via her experience with Cottontree in Belize
How she became a "machine geek" on the cusp of a boom of small-batch bean to bar movement
Her coffee partnership with La Colombe
Why certifications are not top priority when sourcing for indi chocolate & collaborative trade
The power of people; your dream tenfold when you're hiring the right people
Getting your customers to appreciate origin, and breaking the 'dark chocolate' myth
Initiating a chocolate company in an unlikely way...with body care
Group of 'no's'

Links from the episode:
- Glenn Petriello (formerly of Glennmade Chocolate and now of Chocotastery) was hired by Erin to take the Head Chocolate Maker position at indi chocolate the summer of July '17
- The story of how Marketfront was created around existing Pike Place Market, one of the world's premiere public markets
- Montana Ironworks, designer of her railroad and transportation inspired table piece in the current space
- Repurposed Pod, (since closed) cacao* juice in bottled format (*I can't confirm the varietal/genetics)
- Current indi single origins at the cafe (subject to change!); Matagalpa, Nicaragua from Gifford Laube, Hacienda Limon, Ecuador managed by Samuel von Rutte, Amazonas, Peru, & Marañón Chocolate (also Peru) managed and exported by Dan Pearson and Brian Horsley

What Erin will take to the Cosmos:
1) cacao mucilage (also known as baba), commonly consumed as a drink (fresh cocoa beans straight from the pod are hung in a cheesecloth type fabric and rung dry)
2) a 72% indi chocolate bar
3) the yet to be discovered bean

More from indi
indi chocolate Website
Chocolate Making Machines & Replacement Parts

Social Media:
indi chocolate on facebook
indi chocolate on instagram
indi chocolate on twitter
Where to find Lauren, host of Well Tempered and chocolate maker at WKND Chocolate:
Instagram & Twitter: @wkndchocolate
New podcasts, chocolate recipes, and Conversations in Cocoa at laurenonthewknd.substack.com

41 episodes

#Food #Chocolate #Craft #Women #Business #Storytelling #Specialty #Cacao #Cocoa #Lauren Heineck #Arts #Entrepreneur #Podcasting