Today we’d like to introduce you to Amy Jo Pedone.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
If someone had told me after graduating from the University of Wisconsin-Madison School of Business that I would become a Certified Master Chocolatier Entrepreneur, I would have replied with “Who, me…ya right, I’m not the creative type!” My sole focus during my twenties and early thirties was climbing the corporate ladder of Fortune 50 companies.
With much drive, a strong work ethic, long hours, and over one million airline miles traveled, I was at the top of my game in the commercial real estate finance-lending world. Little did I know, this success was at the sacrifice of my true-life passion.
In 2008, my beloved cousin, Sheri, lost her battle to ovarian cancer at the age of 37. While Sheri’s passing was devastating, personally, it provided clarity as to what really is important in life. Her loss forced me to evaluate my definition of JOY, my true north, my passion. I found myself asking this life-changing question, “what would I do if I could start all over?” I uncovered that my newfound passion would free me of the analytical, structured self I had created for all these years and help me become the creative entrepreneur I am today. This self-discovery was the launch into pairing my Italian heritage from Madison, WI (Greenbush neighborhood) via San Cipirello (Palermo, Sicily Province), Italy with the world of fine chocolate.
Being half Sicilian (Valenza is my maiden name), I grew up making right here in Madison making Italian cookies from 150+ years old family recipes, holiday chocolate-covered cherries, and turtles with my Grandma & Mom. (My Italian Grandmother retired as the head Chef with the University of Wisconsin…so my Badger spirit and cooking were in my DNA!) I found myself wondering “How can I marry these artisan crafts?” Answer: “Become a Chocolatier and launch an Italian Inspired Chocolates Company!” In 2011, I completed my Professional Chocolatier Certification and an Internship through Ecole Chocolat Professional School of Chocolate Arts in Vancouver, Canada. I have had the honor of training with Chef Chocolatier Patrick Peeters, a past member of Godiva’s Research and Development team in Belgium and a distinguished US Ambassador for Barry Callebaut.
In September 2013, I traveled back to my homeland of Italy to complete the Ecole Chocolat Master Chocolatier Certification. I dove headfirst into the Italian chocolate culture of Roma, Firenza, Milano, Torino, and Lecco (Lake Como). The program was comprised of intensive hands-on training at the ICAM Choco Scuola (largest Italian chocolate maker) to visiting world-renowned Italian chocolatiers in their cioccolateria and laboratories.
I have put Valenza Chocolatier on the map with features in regional, national, and international publications and accolades such two times Six Star Grand Master Award for Best Chocolatiers & Confectioners in America by the International Chocolate Salon, three-time LA Chocolate Salon Best In Show, nine-time winner in the Academy of Chocolate Awards in London, a Silver Award Winner in the International Chocolate Awards Americas, a Good Food Awards Winner, Orange County Register’s #1 pick for 2015 “Best Of” OC – Chocolatier and most recent 2019 International Rising Star by the Academy of Chocolate in London. My most humbling honor is my organically growing, loyal customer base. It is because of them I am able to fulfill my passion and I will be forever grateful.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
– Launching a Specialty Food Product with zero experience
– Navigating the Commercial Kitchen requirements
– Business Model of Online/Direct versus Wholesale or Brick and Mortar
– COVID-19’s impact on small business
Valenza Chocolatier – what should we know? What do you do best? What sets you apart from the competition?
VALENZA CHOCOLATIER® is an authentic Italian Inspired Artisan Chocolates and Confections company in Costa Mesa, CA. Our International Award-Winning BONBONS, BARS and CONFECTIONS are handmade from the finest local and imported Italian ingredients paired with the purest single bean origin, fair trade chocolate and no added preservatives. We aspire to create a brief escape from “life” with each savory taste of the TRUE AMORE infused into our decadent creations.
We operate as an online business and see clients by appointment only at our private CIOCCOLATO LAB within The Hood Kitchen Space (closed to the public; not a brick and mortar retail store). Visit our online CIOCCOLATO SHOP (www.valenzachocolatier.com) to place an order from our seasonal award-winning collection.
Place an order by any Monday at 6 PM PST, it will be ready for curbside pick-up Thursday at The Hood Kitchen Space (350 Clinton Street, Costa Mesa) or ship the following Monday.
What is “success” or “successful” for you?
With each indulgence, your senses are ignited creating a memorable experience that keeps you coming back for more!
Contact Info:
- Address: Valenza Chocolatier350 Clinton Street, Suite A
Costa Mesa, CA 92626
By appointment only - Website: www.ValenzaChocolatier.com
- Phone: 949-891-1206
- Email: [email protected]
- Instagram: https://www.instagram.com/valenza_chocolatier/
- Facebook: https://www.facebook.com/ValenzaChocolatier
- Yelp: https://www.valenzachocolatier.com
Image Credit:
Photography by Anne Watson Photography
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