The term 'artisan' has lost its luster in the US bean-to-bar chocolate market, says confectionery consultant Curtis Vreeland. In a recently penned article for the Fine Chocolate Industry Association (FCIA), Vreeland and Dr. Kristy Leissle of the University of Washington Bothell interviewed several p...

The term 'artisan' has lost its luster in the US bean-to-bar chocolate market, says confectionery consultant Curtis Vreeland. In a recently penned article for the Fine Chocolate Industry Association (FCIA), Vreeland and Dr. Kristy Leissle of the University of Washington Bothell interviewed several premium chocolatiers, who have moved away from the phrase.

Join your peers today!

Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.

Twitter

Events

Small and Big Worlds Collide at DC-Chesapeake StarChefs Rising Stars

With its contrast between cozy, walkable neighborhoods and high-stakes…

Welcome to the 2022 RCA Conference

We know. You're used to cancellations, pivots and all kinds of last-minute event…