7/31/2023 0 Comments Chocolate wasted![]() ![]() Both countries will experience a 3.8☏ temperature increase by 2050, which will most likely push the cacao farms out of the rainforests and up into cooler mountainous areas. More than half the world's cocoa beans currently come from two countries in West Africa: Côte d'Ivoire and Ghana. According to NOAA, cacao can only grow within 20 degrees of the equator (either north or south), in areas with consistent humidity and rainfall. But what happens when the cruel world decides to target chocolate itself? These are the questions we've been faced with since hearing the latest prediction from the National Oceanic and Atmospheric Administration (NOAA): cacao trees (which grow chocolate-producing cocoa beans) will likely go extinct as early as 2050 because of climate change.Ĭacao trees are the divas of the tropical plant world, requiring very precise conditions to cultivate and prosper. After all, there's nothing like a good candy bar or pain au chocolat to comfort us in times of trouble. Getting in touch: VoyageHouston is built on recommendations from the community it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.When anything bad happens in the world, we can usually count on one thing to make us feel better: chocolate. I LOVE what I make and so going to fast too soon has worried me but at this point, I’m ready to move forward confident in my product and the quality of my product to take bigger steps in the next coming years. I’ve taken baby steps up until now making sure that the product was perfect before I jumped too far. In the next 5 to 10 years I do see the company growing. Where do you see your industry going over the next 5-10 years? Any big shifts, changes, trends, etc? Houston best Artisan food vendor -PopShop America/ Houstonĭefinitely makes me feel I’m in the right direction. Houston best food truck – PopShop America / Houston Houston best food truck – Texas lifestyle magazine Featured on discovery channel to several magazine articles and best of ice cream list, awards for locally sourced ingredients, hero award: The creativeness that this business allows me to do it unless I come from a Latin and Mediterranean background so I love using those flavors as inspiration for unique flavors.Īs I mentioned earlier how the company has exceeded my expectations in the three years that the company started we received many accolades. It would literally have to be the best chocolate ice cream you had ever tasted and I am confident that that’s where we stand today. When I chose the name chocolate wasted I knew that my chocolate ice cream was going to have to be amazing. I’m using no preservatives no artificial flavorings or coloring the stabilizers it’s custard free it does not contain eggs it’s gluten-free technically I do Leno more on the side of a gelato so it’s dense and rich and luxurious super high-quality. Tell us more about the business.Ĭhocolate wasted ice cream is a small batch creamery handcrafted artisan every flavor has a different recipe we’re not making one base of vanilla or sweet cream and then adding the flavor to it every flavor is an art. So let’s switch gears a bit and go into the Chocolate Wasted Ice Cream Co. I have had an opportunity to surround myself with passionate makers and farmers and chefs that have offered mentorship and advice that has helped more than they know. Nothing worth having is easy, isn’t that how the saying goes? The road hasn’t been completely smooth but it has exceeded my expectations!Īs a woman and a small business owner I found it to be a learning process on a daily basis of where I envision my business going, the goals that I have for the future and learning how to get there. So when it came down to what I wanted to bring to the table that wasn’t already being done the way I wanted, Ice Cream was the answer. The love of food has always been a part of my upbringing and life. The neighborhood I had grown up in was changing and I wanted to be a part of that changed and make my mark in the area, not only because I grew up here but also as a 4th generation resident I felt it my responsibility. I started the business chocolate wasted ice cream as a small batch creamery in 2014. ![]() ![]() So, before we jump into specific questions about the business, why don’t you give us some details about you and your story. Today we’d like to introduce you to Susan Sahwani-Garcia. ![]()
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