Join Candy Industry for a conversation with Pam Williams about the impact of COVID-19 on small, independent chocolate businesses. We discuss some of the creative ways that businesses have pivoted to stay open and sell products, as well as tips for getting through these challenging times. Pam is the founder and lead instructor of Ecole Chocolat Professional School of Chocolate Arts, a culinary school now in its 17th year dedicated to the art and science of making fine chocolate.
How independent chocolatiers and chocolate makers are tackling COVID-19
April 23, 2020