Episode 30: Amy Guittard of the Guittard Chocolate Company

Guittard Chocolate is America’s longest family-run chocolate manufacturing company. Amy Guittard, fifth generation, and Director of Marketing, discusses ‘growing up chocolate’ on this Well Tempered chocolate podcast episode.

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Episode 29: Deanna Dick of Dick Taylor Craft Chocolate

In this chocolate podcast episode, Deanna Dick of Dick Taylor Chocolate talks about how a humble Humboldt County chocolate brand became an internationally known leader in craft chocolate in under a decade.

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Lauren WKND
Episode 28: Gwen Burnyeat Anthropologist Co-director of 'Chocolate of Peace'

This episode features Co-director of the film/documentary ‘Chocolate of Peace’ (2016). Gwen Burnyeat is a British anthropologist and writer who splits time between Colombia and the UK.

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Episode 27: Lawren Askinosie Chief Marketing Officer at Askinosie Chocolate

Lawren Askinosie CMO and co-author of ‘Meaningful Work’ knows growing up bean-to-bar. Askinosie Chocolate based in Springfield, Missouri is dedicated to making fine chocolate and enhancing communities - both locally and abroad.

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Episode 26: Julia Zotter of Zotter Chocolates

Julia Zotter speaks frankly about the evolution and contribution of Zotter Chocolate to the international and Austrian chocolate market. Their 12 million Euro facility houses a factory, zoo, farm-to-table restaurant, and more.

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#WomeninChocolate Year in Review 2018

#WomenInChocolate was started as a means of recognizing the efforts of our womyn friends and colleagues in the cacao and chocolate industry. This 2018 round-up features many of them from around the world.

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Episode 25: Sophie Jewett of York Cocoa Works

York Cocoa Works is rooted in the chocolate history of York, England. Owner Sophie Jewett discusses efforts to raise over a half million pounds to make her chocolate dreams for the city come true.

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Episode 24: Joanna Brennan Co-Founder of Pump Street Chocolate & Bakery

Joanna Brennan this episode shows that from milling flour for artisan breads, to grinding cocoa beans for chocolate making, Pump Street Bakery and Pump Street Chocolate in Orford, England is leading the way in their dual-artisan approach.

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Lauren WKND
Episode 23: Susan Brown of Mademoiselle Miel

Susan Brown a seasoned beekeeper and chocolatier, shares on this chocolate podcast episode the life-cycle of the honeybee and honey bonbons, and how these two precious culinary and natural worlds collide.

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Episode 22: Kim Wilson of Good King Snacking Cacao

Kim Wilson has applied her expertise and marketing years spent in the wine industry towards offering the cacao industry an alternative to processing and exporting cocoa beans. Find out what that is in this chocolate podcast episode.

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