Carrot in chocolate - Trends-Tendances sur PC

Carrot in chocolate – Trends-Tendances sur PC

It was when he noticed the amount of sugar in the chocolate spread that his children ate every day that Louis Falisse had the idea of ​​reinventing this flagship breakfast product. His decision: replace the sugar with carrots. But if her first spread recipes were only for her children, the taste seemed to appeal to others. So quickly germinated the desire to make a business out of it. However, the young Brabançon is not a food pro, with his eight years …

It was when he noticed the amount of sugar in the chocolate spread that his children ate every day that Louis Falisse had the idea of ​​reinventing this flagship breakfast product. His decision: replace the sugar with carrots. But if her first spread recipes were only for her children, the taste seemed to appeal to others. So quickly germinated the desire to make a business out of it. However, the young Brabançon is not a food pro, with his eight years in an advertising agency. But he had gone around, “and the pub had worn me out a bit”, remembers the founder of Chocolow. Born into a family of entrepreneurs, this type of challenge had always tempted him anyway. At the start, Louis Falisse is accompanied by support platforms such as Cap Innove, Engine and the Smart Gastronomy Lab. From what to get a product and a name: Chocolow. Then to start confronting it with the market by canvassing the shops likely to be interested. With his chocolate made in a workshop in Forest, the entrepreneur struggles to find points of sale. This is what will determine the success of his project which, today, does not yet allow him to live. Louis Falisse gives himself a year to test the market and see if it can take. Still, his business is not without impact on his private life: he had to adapt since every Saturday, Louis Falisse is in tasting. “This obviously encroaches on the family because entrepreneurship requires more work. But it’s motivating to create yourself and to have all the cards in hand to make the project grow.” As for risk-taking, the entrepreneur puts it into perspective: “It’s not very big. In any case, I don’t see it like that. I’m only 34 years old and if one day I have to abandon the project, I will have acquired experience and this will allow me to bounce back”. Especially since its investments are rather minimal. If he is confident, Louis Falisse nevertheless advances with caution. Still in “business incubator”, he gives himself until the end of December to find the mechanics of profitability of the product. For business development, he can rely on his agency experience, as well as for the project management aspect. As for the branding of the brand, his network obviously also allowed him to get what he wanted. The next step? Find investors who will allow the entrepreneur to do what is necessary to optimize production and thus ensure real margins.

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