Food and Drink - Fall 2011 - (Page 92)

>p PRODUCERS Tumbador Chocolate A Sweet Business In just five years, Tumbador Chocolate has become a respected artisan chocolatier for hotels, specialty food stores and the corporate gift market. By Alan Dorich company profile Tumbador Chocolate 201 revenues: $2.5 million 1 Headquarters: Brooklyn, N.Y. Employees: 25 Specialty: Chocolate products Michael Altman, CEO: “We’re in rapid growth [mode] right now.” Tumbador Chocolate offers private-label chocolate products for a variety of high-end customers. A s a private-label company, Tumbador Chocolate enjoys certain advantages that chocolate brands do not, CEO Michael Altman says. “There is no question that it opens up many, many doors for us,” he says. The company is a high-end, all-natural, private-label chocolatier based in Brooklyn, N.Y. In addition, “We are a turnkey service company, which includes product customization and packaging design,” Altman says. “Our private label customers can select from a broad array of packaging options with minimal commitment to quantity,” he says. “For larger volume customers, we design and build packaging according to their specifications from ‘scratch.’” Altman founded Tumbador Chocolate in 2006, after being approached by a friend to invest in his chocolate factory. Eventually, Altman decided to go into business himself, figuring he would be more successful by investing in better chefs and facilities. This included his current business partner, Jean-François Bonnet, a former executive pastry chef at Restaurant Daniel, a renowned restaurant in New York City. Altman was introduced to Bonnet by the editor of Chocolatier magazine, who gave him a list of top pastry chefs. After hearing the idea for the company, Bonnet took it under consideration and came on board, Altman says. Altman chose to serve the private label market, and today, Tumbador Chocolate’s clients include four- and five-star hotels, gourmet and specialty grocery stores, retail and Internet operations, corporate gift and special event markets. “With private label, I did not have to spend the money needed to build a brand, which really can be a black hole,” he explains. “I decided that private label would be an advantageous way of developing market share and becoming profitable faster.” Altman’s plan has paid off. While Tumbador Chocolate had revenues of $800,000 in its first year, “This year we will have $2.5 million in revenues,” he reports. “We project we will have $5 million next year. We’re in rapid growth 92 food & drink • fall 2011 • <<

Table of Contents for the Digital Edition of Food and Drink - Fall 2011

Food and Drink - Fall 2011
Tableside Chat
News a la Carte
In the Safe Zone
Strengthing Brands
Restaurants: Smart Marketing
Willie’s Restaurants
Slack’s Hoagie Shack
The Cheese Steak Shop
Aloha Hospitality Inc.
Bertucci’s Corp
Falcon Holdings LLC
Mark’s Pizzeria
Seasons Pizza
San Diego State University Dining Services
Producers: Food Law
Brook & Whittle Ltd. incorporating Packstar
Nestle Professional Caribbean
Snyder’s-Lance Inc.
Basic American Foods
Evolution Fresh
Berto’s Gelato & Sorbet
Jensen Meat Co
Tumbador Chocolate
Leclerc Foods USA Inc.
FX Matt Brewing Co.
Green Organic Vegetable Inc.
Deli Star Inc.
Always Bagels
National Choice Bakery
Sequoia Orange Co.
Spring Glen Fresh Foods
Westshore Pizza
Distributors: Total Recall
Columbia Distributing
Castella Imports Inc.
Co-Sales Company
Brick Brewing Co. Limited
Prime Distributors
Retailers: What’s in Store
AriZona Beverage Co.
Le Grand Marche
Three Things

Food and Drink - Fall 2011