Salpa’s President Jean-Paul Burrus and Neil Chiquet, head of Salpa’s Ecuadorian operations, are tapping into chocolate’s roots with two plantations, which supply cocoa to the company’s flagship confectionery brands.
“Our fans were the inspiration for the new Everyday line,” says Marjolaine de Claviére, v.p. of marketing at Russell Stover. “They’ve been telling us that they want to enjoy our chocolates year-round."
“I was born in Baton Rouge, and my family loved to eat. My grandmother spent a lot of time in New Orleans, so there was that connection," says Jennifer Strickland. "In addition, we’d have one customer that would come in daily to purchase one packaged praline that we sourced for the shop. It led us to think we should do it ourselves.”
“When my husband, Frank, began a new job traveling to trade shows, he needed a way to grab attention and help build client relationships,” explains Rowena. “I had the perfect solution—I made him delicious, homemade caramels to share at his events. It wasn’t long before Frank was being asked where they could buy the delicious caramels. I saw the opportunity and stared building my business.”