Candinas Chocolatier et les chocolatiers de Madison: histoire, produits et liens avec la communauté

Candinas has been selling its signature boxes of chocolates on the Capitol Square since 1994.

Founder Markus Candinas learned the craft as an apprentice in Switzerland.

In an effort to create this unique, but traditional, experience for consumers, Candinas decided to develop a Swiss-style yogurt that mimics what's found in Switzerland.

Markus Candinas, owner of Candinas Chocolatier, wanted to create a new, artisan yogurt reminiscent of the one he had enjoyed as a child in Switzerland.

Yodelay Yogurt launched in stores in April 2017 after the necessary equipment was secured and finalizing the product.

In 2016, when Candinas was building the Yodelay yogurt plant, Burrington introduced him to TURBO Program manager, Vic Grassman, who was able to help Candinas secure a grant through the Wisconsin Economic Development Corporation (WEDC) to purchase a homogenizer.

The grant program, which assisted eleven dairy foods companies from May 2013 to September 2016, helped to create or retain 29 jobs and leveraged a 10 to 1 return on WEDC funds.

“Candinas came to CDR with a recipe in mind, but he needed a place to create his yogurt on a larger scale,” Burrington said.

Candinas developed his business plan for a Swiss-style brand, Yodelay Yogurt.

Although Swiss-style yogurt does not have a legal definition, Candinas describes it as a lighter, creamier yogurt with a slightly tart flavor.

“I wanted to create something different and I was deeply influenced by the European style,” said Candinas.

There’s always an element of self-doubt with something new like this. Yes, there’s an entire country that enjoys this style of yogurt, but I didn’t know if Americans would accept it.

“Candinas came to CDR with a recipe in mind, but he needed a place to create his yogurt on a larger scale,” Burrington said.

In addition to a few trials at CDR, Burrington also recommended that Candinas attend the CDR Cultured Products short course to learn more about yogurt production.

candinas is proud to say that the Swiss yogurt he so loved as a child is quickly finding its niche in the United States.

“We’ve been doing in-store tastings and it’s so great to see that people like it,” Candinas said.

“There’s always an element of self-doubt with something new like this. Yes, there’s an entire country that enjoys this style of yogurt, but I didn’t know if Americans would accept it. It’s not your usual yogurt, but the response has been amazingly great.”

Sugar seems to have a endless supply of sweets for all of us.

Summer has ended and with that brings the beginning of school and seemingly never ending work.

With a rising chocolate industry, the city of Madison has you covered for any of your chocolate needs.

University of Wisconsin assistant economics professor Enghin Atalay said it’s important to discern between young businesses and small businesses when analyzing Madison’s job market.

“While it is true that many young businesses tend to be small and vice versa, most small businesses remain small throughout their existence and do not create many jobs,” Atalay said.

Within the vicinity of the Capitol building lies even more chocolate.

There are influences as to what determines why customers shop at local confectioneries, especially for how much chocolate is purchased in the first place.

Syovata Edari, owner of the Madison confectionery CocoVaa, said Winter holidays, such as Christmas and Valentine’s Day, are another factor in chocolate purchases.

Plus she sources herbs from local farmers. CocoVaa Chocolatier is located at 1815 East Washington in Madison.

Syovata Edari is a criminal defense lawyer turned international award-winning chocolatier, and her perspective highlights how operating a micro business can foster direct relationships with ingredient providers in the value chain.

She takes a trip to Sassy Cow Creamery in Sun Prairie each week to get her cream and gets her 83% fat European butter from Grasslands Dairy in Greenwood, owned by the Wüthruch family.

She often incorporates J. Henry & Sons bourbon in her recipes and sources other spirits from Yahara Bay Distillery.

Gail Ambrosius left behind a career in cartography to become a full-time chocolatier and we are so glad she did.

Her travels to South American cacao farms inspire chocolate flavors and techniques that preserve and honor the star ingredient.

Roots Chocolates owner and fourth generation farmer Lisa Nelson crafts single-origin chocolates from fruits and herbs of the farmscape surrounding Wisconsin Dells.

Award-winning chocolates include her chocolate mint basil and quince truffles.

WM. Chocolate is Madison’s go-to for dark chocolate bar lovers. Founder William Marx is committed to sourcing organic, whole-food ingredients from as close to Madison as possible.

In an effort to create this unique, but traditional, experience for consumers, Candinas decided to develop a Swiss-style yogurt that mimics what's found in Switzerland.

Summer has ended and with that brings the beginning of school and seemingly never ending work. With a rising chocolate industry, the city of Madison has you covered for any of your chocolate needs.

В финале стоит отметить, что местная кофейно-шоколатная сцена поддерживает баланс между малыми предприятиями и крупными компаниями, что важно для экономики и культуры города.

Tableau récapitulatif des chocolatiers et produits

tags: #candinas #chocolatier #madison #wi