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,...
Read more
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 — more flavours, more...
Read more
Why Some Expos Fail — And What That Costs a Brand Like Ours
Not every expo is worth doing. We've learned this the hard way — through low...
Read more
Why a Blank Slate Makes a Better Chocolatier
The conventional wisdom is that experience is always better than inexperience. In our kitchen, we've...
Read more
We Can't Decide Between Yuzu Custard and Strawberry Custard. So We're Asking You.
Our next chocolate is going to be a custard ganache. We know that much. What...
Read more
The Batch We Almost Threw Away That Became Our Best Seller
At 11pm, the night before a delivery, we noticed the surface of our 90% dark...
Read more
The Problem with Scaling Handmade Things
Every small food brand is told the same thing: you need to scale. But scaling...
Read more
What Expo Season Teaches You About Your Own Product
You can spend months making something in a kitchen and think you understand it. Then...
Read more
What a Chocolatier Actually Does in a Day
Most people imagine a chocolatier's day involves a lot of eating chocolate. Some of it...
Read more
How We Decide When a Recipe Is Ready
There is no formula for knowing when a new Cavasa chocolate is finished. Here's the...
Read more
What It's Like to Sell Chocolate in India's Summer
Selling handmade chocolate in India during summer is an exercise in logistics, stubbornness, and unreasonable...
Read more