Our Blogs
Finding the Right People Is Harder Than It Looks: The Cavasa Team-Building Reality
Building a small food brand requires finding people who can make the product, sell it,...
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'Handcrafted' Is a Legal Term That Means Almost Nothing in India
FSSAI has no formal definition for 'handcrafted' or 'artisanal.' Any manufacturer, at any scale, can...
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More Flavours Don't Mean More Profits: What We've Learned About Range Size
The instinct when building a chocolate brand is to add more β more flavours, more...
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The Chocolate Aisle Is Designed to Make You Choose Badly
The chocolate aisle in a supermarket is not a neutral display of options. It is...
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What Single-Origin Actually Means β And When It's Marketing Versus Substance
Single-origin is one of the most used β and most misused β terms in premium...
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'70% Cacao' Means Almost Nothing on a Chocolate Label
The percentage on a chocolate label tells you the ratio of cacao-derived ingredients to sugar....
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Why Chocolate Has a Season β And How We Work Around It
Chocolate demand in India peaks at Diwali and drops in summer. The heat makes shipping...
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India Doesn't Have a Chocolate Culture Yet. That's Actually Exciting.
The pessimistic read on the Indian premium chocolate market is that it's too small, too...
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Eat Less, Better: The Case for Slow Consumption in a Snacking Culture
Snacking culture is built on volume, speed, and the next thing. We make chocolate that...
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Why Some Expos Fail β And What That Costs a Brand Like Ours
Not every expo is worth doing. We've learned this the hard way β through low...
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Why a Blank Slate Makes a Better Chocolatier
The conventional wisdom is that experience is always better than inexperience. In our kitchen, we've...
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Mango: The Most Requested Flavour We Keep Saying No To
Every Indian chocolate customer has asked for it. We've been asked for it at expos,...
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