Bon Chocolat

We’ve been working out of Oxford Towers on the 11th floor for quite a while now. Being in Jogeshwari West near Lohar Chawl and the Yamun area puts us in a busy spot, but up here, it’s mostly just the sound of the machines. We spend the bulk of our time dealing with cocoa and tempering batches. It isn't a fancy setup at all. The kitchen area gets pretty warm by mid-day, and there is usually a fine dust of sugar or cocoa on the counters. We are just a few people here making sure everything gets wrapped and boxed correctly. Some days the elevators are a real hassle, especially when we have a lot of deliveries going out. We don’t have a big front office or a place for people to sit. It’s just a workspace where things get done. We started this because we liked the process, not because we wanted to be some big corporate entity. Our shelves are a bit disorganized, but we know where the molds and the wrappers are kept. Sometimes we stay late when a big order comes in, and the whole floor ends up smelling like dark chocolate. It’s hard work being on your feet all day, but it’s what we do. We don’t really bother with big speeches or anything like that. We just focus on the batches we have to finish before the sun goes down. It’s a simple routine, and it works for us.