Marc Lieberman is the owner of Mink Chocolate Cafe in Vancouver, BC. Located in Vancouver’s downtown core, he’s created a chocolate cafe that allows you to retreat momentarily from your hectic day into a chocolate abyss.
The 8Q interview: 8 questions answered by successful chocolatiers
1. Were you formally trained to work in the art of chocolate making?
My background as it relates to hospitality, foodservice, marketing and the retail trade is having dropped out of both business school and art school. I am not a chocolatier, nor do I have any formal training in the art of chocolate making, but I know how to hire.
2. What was the moment that you knew you wanted to be a chocolatier or work mainly with chocolate?
A few years ago, my wife challenged me to get my hand out of the baking drawer, and find a better alternative to the no-name brand of chocolate chips I was consuming at a rate of about 2kg (4 1/2lbs) a week. Any time I have such obvious passion for something, and I’m challenged, I’ll find the opportunity to turn it into a new business venture.
3. How would you describe the product line your company offers?
Mink Chocolates has the largest selection of ganache filled chocolate bars that I know of. The product line was designed to incorporate the tastes and flavours of what is typically sold as bon bons, but in a more portable format.
4. What is your best selling product and what is your personal favourite?
Mermaid’s Choice is far and away our current best seller. It’s that whole sweet/salty thing that women love, don’t you know. My personal favourite is anything that breaks or cracks or falls on the floor and can’t be sold.
5. Up to now, what has been the greatest highlight of your chocolate career?
Unquestionably the highlight for me continues to be the tremendous positive unsolicited feedback I get by email from customers from all over the world who’ve come into the Cafe and enjoyed our Mink hospitality, and of course, our chocolate.
6. What has been most difficult challenge you have faced in your chocolate career?
The biggest and most difficult challenge I’ve faced so far has been finding packaging suppliers who get what I’m doing, and who are committed to excellence.
7. If you weren’t working with chocolate, what would you be doing?
Sitting around the house with my hand in the baking drawer!
8. What is next for you and for your company?
Next up for Mink is the launch of our online shop in Q2, the introduction of two new top-secret products, the scouting of new retail locations and preparing for the Olympics.
Marc Lieberman
Mink Chocolate Cafe
www.minkchocolates.com
twitter: MinkChocolates
Read more 8Q Interviews from other successful chocolatiers.
{ 2 comments… read them below or add one }
I’ve had the mermaid bar. Completely delicious. I should put that in my easter basket, too.
I’m slowly tasting my way through the different flavours. Except the mint, can’t do mint anything.