Walking around their 11,000 square foot warehouse in Plainview, NY, it’s hard to tell that Corey and Sara Meyer haven’t always known what they were doing in the fine chocolate business.
“When we first opened up we didn’t know that you can’t sell fresh chocolate at outdoor markets in the summer,” Corey said. “We went to a market early in the morning, and even though we kept our chocolate in a cooler, just by opening and closing the lid throughout the day, the product melted.”
“It was too hot to sell chocolate,” Sara said.
“Too hot,” said Corey. “And we also learned that you can’t ship chocolate between May and about mid-September. Sixty-three degrees is the perfect temperature for our chocolate. You can ship it, but it has to be refrigerated—down to 34 degrees. Then when it goes in the store, they raise the temperature to about 75 degrees. For mass-produced chocolate with preservatives, this is okay. But the change in temperature causes our chocolate to ‘bloom’—... Read More