06/05/2026
When cocoa prices spiked, this chocolateier didn't shrink its bars or cut corners. Instead, it started using the whole cacao fruit, automated parts of production, and diversified into beverages and gelato, bringing overall costs down 15% to 20% despite higher raw material prices. A grounded example of how constraints, approached creatively, can actually push a small business to build something better. https://oal.lu/3Kw3u