Jeffray D. Gardner responds to Bloggerless’ question on how he got started…
Thanks for the question, Bloggerles or is it Bloggerless? I like it, they have always told me in many of the classes I have taken, less is more! So there you go. Wow, I would have to say that the seeds to making chocolate were planted a long time ago, when I was growing up in France and Germany. This is where some of the world’s best chocolate is made. Chocolate is consumed overseas because of the belief that it is a great source of energy. Here in North America, we’re beginning to understand that it is indeed a great source of energy; however, always under the belief that chocolate is candy.
Chocolate is NOT candy!!
Yes, it can be sweet like candy, but, it can also have only a small amount of sugar in the chocolate, that just makes the chocolate a whole lot better! So, yea, this is where I consumed for many, many mornings the real pain au chocolat! This wonderful breakfast “energy” source is simply chocolate in bread. As I recall, the bread was always fresh out of the oven, or it was delivered to us. I will always remember the two types of delivery trucks stopping by in the neighborhood, the bread truck, or the ice cream truck!
Heck, there was probably a milk truck too, but, as a youngster growing up, we placed more importance on the ice cream truck than anything else!
Meme, our name for Grandmama, always had chocolate around the house or if we were lucky she had it in her pocket as an instant suprise!! . In between the running around the house while she chased us she figured we needed that extra energy source. God Bless her, she was so much fun. Great memories.Most of the time it was Marzipan that she gave us, which, for us kids was a delicacy. It was wonderful tasting and I am surprised that it has not totally caught on here in North America especially with California growing an abundance of almonds, the main ingredient in Marzipan. I am confident more people will try it and like it. Oh, for those that don’t know Marzipan is simply almond paste enrobed in chocolate. It’s really simple but so good. I also remember many different kinds of shapes, animals, colors, all out of marzipan! And really it’s the same story about the great wines and cheeses we consume here today. I was very fortunate growing up surrounded by fresh European food, it was great. Back in North America, it was difficult to find a good cheese or wine for that matter (although I did not drink it then!). Now that is not the case, both United States and Canada, make some GREAT wine and cheese! It just took some time and passion, that’s all! There are many amazing micro manufacturers that have sprouted up in recent years.
So like you asked, yes, you are correct I think the seeds were planted back some time ago!
Back in 1995, I helped create my first chocolate business in Canada which was successful. Heck, we even had our Sugar-Free Line in Wal-Mart which was no easy feat! I had partners in the business but I wanted to go in a different direction after a few years so I left them due to some philosophical differences. I don’t regret the move even though I had a great experience making chocolates and attending different courses and classes learning more about the business of chocolate.
After leaving my first chocolate venture I made the move to the US and between hockey officiating and acting I was kept busy. Like they say “things change”! I then met my future wife and introduced her to my hibernated but now burning passion for chocolate! Eventually we built the foundation (and are still building it!) of what Marsatta is today. We went from what many start-ups did by renting kitchen space to make our chocolates to today having our own food processing facility. It has been a long road and we are still traveling on it. Some curves and uphills but still moving forward. I would ref hockey at night and then go in and make chocolate late at night or I should say early in the morning! Now that we have our own facility I find myself having to put many more hours into it as this is it baby, it’s our place! We are in the planning stages of adding a tasting room too. Lot’s of fun if your out on a date!
So yea, it has been a whirlwind experience assisting in the building process from the ground up and now a state of the art facility. We just need customers! That seems to be the hard part getting a constant and steady cash-flow streaming into here after all we are a chocolate facility not a actual chocolate store. But I wouldn’t mind people visiting, tasting and buying here! If they can’t make it down then visit our website at www.marsatta.com Thanks for asking Bloggerles or is it Bloggerless? 
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