Presented by PivoHub and Étiquette PDF.
Reporting from CHFA NOW Toronto, where are meeting the people behind the products — and looking at the business decisions that turn good ideas into growing companies.
For this episode, I sat down with Adrián Beregal of Sol Chocolate, a Toronto-based bean-to-bar chocolate manufacturer with a business that goes beyond its own retail products. Alongside its chocolate for consumers, Sol supplies ingredients and products to bakeries, cafés and other food businesses, from chocolate chips and disks to chocolate for baking, fruit applications and hot chocolate.
The conversation starts with the appeal of craft chocolate, but quickly moves into the realities of running a food manufacturing business: rising cocoa costs, maintaining product quality, developing new customers and finding opportunities in the business-to-business market.
Sol has been operating for around a decade, with much of its recent growth coming in the past three to five years. According to Beregal, that growth reflects increasing interest from businesses looking for higher-quality chocolate and locally made products.
But quality comes at a cost. Following the pandemic, disruption of the cocoa harvests sent chocolate prices sharply higher, putting pressure on manufacturers across the industry. Sol says it worked to manage those challenges without compromising the quality of its ingredients — a decision that raises a familiar question for food producers: how do you protect what makes your product different while keeping the business viable?
We also discuss packaging and presentation, the role of visual identity in attracting customers, and why Sol sees an opportunity to convince more bakeries and food businesses to use craft chocolate.
From the ingredient itself to the finished product on the shelf, this is a conversation about the work behind the chocolate — and the commercial decisions that shape a growing food business.
🎙️ Listen to the full conversation with Adrián Beregal of Sol Chocolate on Beverage + Terroir.
https://www.soulchocolate.com/ | PivoHub | Étiquette PDF
Baron Mag & PivoHub: New Content and Strategic Partnership
In partnership with PivoHub, Baron Mag has launched a series of interviews and articles highlighting their partners and the food industry landscape in Québec and Ontario. This series will showcase emerging food entrepreneurs and provide insights into the latest trends and best practices within the sector.
Objective: To better understand the food industry and provide data-driven insights to help businesses improve performance and efficiency.
Partnership with PivoHub
The series will also demonstrate how PivoHub can support your business through its order management and data tools, helping companies optimize operations and gain actionable insights.
Interested?
To discover PivoHub or to promote your food business, contact: [email protected]
For demos and more information: [email protected] or visit PivoHub.
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About Beverage + Terroir
As the beverage and beer industries evolve, so too does the media that covers them. For several years, we’ve been reporting on the industry outside of Quebec in English through our Baron Mag and BBQ (Business of Beer of Quebec) podcasts.
With Beverage + Terroir, we’ve expanded our coverage to encompass beer, beverages, and food, providing a comprehensive look at the entire industry and its complex interconnections. The podcast explores not only trends, innovations, and market shifts, but also the people, places, and processes that define the craft, commercial, and artisanal sectors across Canada, the USA, and beyond.
Beverage + Terroir aims to give listeners a deeper understanding of how local ingredients, regional terroir, and industry dynamics shape the drinks we enjoy — from pint to plate.
