Charles Chocolates' Triumphant Return

Categories: Sweet Beat

Triple Chocolate Almonds.jpg
Chuck Siegel, the owner of Charles Chocolates, says he couldn't be more delighted with the neighborhood where his business recently opened. The retail space, café (coming soon), and kitchen, where customers can watch his pavé, bars, and pastries being made, have taken over the 7,600-square foot space on Florida and Mariposa that used to house the Potrero Brewing Company.

See also: Chocolate Lab: An Elegant Extension of Recchiuti Brand
Dandelion Chocolate: Now Open!
Biere de Chocolate: Almanac and Dandelion's New Blend

Judging by the sample of customers who came into the chocolate store in a fairly short time, there's plenty of delight to go around. A woman who works at the Blue Bottle Café in the Heath Ceramic store around the corner comes in to get some chocolate bars; an old friend stops by with his daughter who went to school with Siegel's (apparently Siegel gave a chocolate-making lesson to the kids when they were in the 3rd grade); and a man hauls off and gets a dozen tins of the triple chocolate almonds (the store's best seller) for his wife. All of them enthusiastically tell Siegel how glad they are he is open again for business.

Siegel found the space by accident -- walking around the neighborhood, he smelled cooking and went into the building, which Zynga was using temporarily as a commissary for its employees.

"It was open and airy, and I really loved the shape of the front room. And I had space to do this," Siegel said, gesturing to the kitchen, when workers can be seen behind the glass.

Siegel says the businesses in this corner of the Mission - besides Heath Ceramics, the Cuban restaurant Caña has just opened, and there's the Coffee Bar, the Slow Club, flour+water, and Universal Café -- make it exciting. Plus, the Sunset resident is happy to no longer drive across the bridge every day as he did when his business was in Emeryville.

Handmade Smores.jpg
Handmade s'mores from Charles Chocolate.
"It love the vibrancy of it," he said. "It has the feel of Valencia without the rent."
Siegel has gotten rid of some items although it pained him, he says. They will only sell the marzipan he loves at Christmastime, and they'll no longer put marmalade in jars. But in return, some items have been added. Now that Charles Chocolates has a patio complete with heat lamps to sit and drink hot chocolate and tea, Siegel will sell tarts, cookies and cake, previously only available at music festivals Hardly Strictly Bluegrass and Outside Lands

Growing up in Flint, Michigan, Siegel says because of his mother's love for it, he probably ate more good chocolate than any other kid around. He made his first truffles for his girlfriend's birthday in college, and opened his first business 25 years ago. He is self-taught, but says he had a lot of help from some heavy hitters in the world of chocolate, such as Alice Medrich of Cocolat, and Joseph Schmidt of Joseph Schmidt Confections.

"I just cold-called them and told them what I wanted to do," Siegel said. "They were remarkable."

Because of the help he got, Siegel wants his business to be an incubator for other chocolatiers.

"A wonderful thing about the food industry is it can function like an apprenticeship," Siegel said. "The ultimate goal of many of the people working here is to open their own chocolate company. But we're not teaching them the business side of it. An incubator will let us do both."

To open the space, Siegel used Kickstarter. Besides funding his kitchen, using the site had unexpected benefits, he says.

"More than half of the people, we had never heard of," Siegel said. "They were not on our mailing list or friends on Facebook. Along with keeping up with our previous customers, we made new ones."

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