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I've been meaning to post here for a while—here’s what I’ve been up to!
After almost a year-long hiatus, I’ve set my sights on entrepreneurship once again. Changing jobs and relocating brings a lot of stress, but now that I’ve transitioned to a new career (with better pay and more free time), I can finally pursue a personal project.
I used to work in catering but have now switched to office work. Drawing from my experience in the catering industry, I started making handmade chocolates (see pictures). I launched with a soft start—first through word of mouth among friends and family—before officially creating a Facebook page in November last year. Over the Christmas period, I was overwhelmed with orders; I never expected such a response. Some colleagues even requested homemade Christmas hampers with cookies as gifts—something I hadn’t advertised but was happy to take on.
January was slow, with no orders at all. But for Valentine’s Day, I introduced heart-shaped chocolates, which brought in more sales. Now things have quieted down again, but I’m already working on new designs and techniques in preparation for Mother’s Day in May.
Through this venture, I also got the opportunity to sell at a stand during a monthly board game event. I attended one so far, and I consider it a success—I spent around €30 on supplies and earned €140. The event had about 40 attendees, and I brought cookies along with my signature chocolates. Another event is coming up this weekend, though the number of attendees is lower. We'll see how it goes!
1️⃣ Control: I manage everything myself, but I rely on suppliers for ingredients and packaging. My sales currently depend on Facebook and word of mouth.
2️⃣ Entry: My chocolates don’t stand out much visually compared to a competitor I found, but what sets me apart is my training from abroad (under a renowned pastry chef) and my relatively young age (more flexible to adapt).
3️⃣ Need: I meet customer demands by accommodating allergies, specific colours, and ingredient preferences.
4️⃣ Time: Production is fully manual, making scaling difficult. However, bulk deals help reduce time investment.
5️⃣ Scale: Right now, I only sell locally. I’ve considered online orders, but high shipping costs and slow delivery times make it unfeasible.
After almost a year-long hiatus, I’ve set my sights on entrepreneurship once again. Changing jobs and relocating brings a lot of stress, but now that I’ve transitioned to a new career (with better pay and more free time), I can finally pursue a personal project.
I used to work in catering but have now switched to office work. Drawing from my experience in the catering industry, I started making handmade chocolates (see pictures). I launched with a soft start—first through word of mouth among friends and family—before officially creating a Facebook page in November last year. Over the Christmas period, I was overwhelmed with orders; I never expected such a response. Some colleagues even requested homemade Christmas hampers with cookies as gifts—something I hadn’t advertised but was happy to take on.
January was slow, with no orders at all. But for Valentine’s Day, I introduced heart-shaped chocolates, which brought in more sales. Now things have quieted down again, but I’m already working on new designs and techniques in preparation for Mother’s Day in May.
Through this venture, I also got the opportunity to sell at a stand during a monthly board game event. I attended one so far, and I consider it a success—I spent around €30 on supplies and earned €140. The event had about 40 attendees, and I brought cookies along with my signature chocolates. Another event is coming up this weekend, though the number of attendees is lower. We'll see how it goes!
Is This Business Fastlane Feasible?
Here’s my assessment using the CENTS framework:1️⃣ Control: I manage everything myself, but I rely on suppliers for ingredients and packaging. My sales currently depend on Facebook and word of mouth.
2️⃣ Entry: My chocolates don’t stand out much visually compared to a competitor I found, but what sets me apart is my training from abroad (under a renowned pastry chef) and my relatively young age (more flexible to adapt).
3️⃣ Need: I meet customer demands by accommodating allergies, specific colours, and ingredient preferences.
4️⃣ Time: Production is fully manual, making scaling difficult. However, bulk deals help reduce time investment.
5️⃣ Scale: Right now, I only sell locally. I’ve considered online orders, but high shipping costs and slow delivery times make it unfeasible.
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