In today's episode, Tyler Cagwin of Nostalgia Chocolates gives advice for craft chocolate makers on selling cacao nibs and other ingredients to craft breweries. Tyler has sold cacao to many breweries in upstate New York and now in North Carolina, and it's become a substantial part of his business at Nostalgia. Here he walks us through things to consider in advance, how to approach prospective brewery partners, what he presents when he meets with them, how he builds these relationships, and how he schedules cacao roasting for his brewery customers in his regular chocolate production schedule.
This interview is filled with great advice for craft chocolate makers who would like to begin working with breweries.
At the end, we also talk about the newest edition of Nostalgia's Hop Aged bar.
You can listen to my past episode with Tyler here. You can also read a blog post about his Hop Aged bar here, and his work with New York breweries here.
Episode timeline (approximate):
1:00 - Introduction 3:10 - How Tyler got started selling to breweries 6:30 - The knowledge level of brewers in regards to cacao 13:55 - Consistent questions he expects 15:10 - Info he provides proactively 17:20 - Pricing and sticker shock 21:50 - Workflow for providing nibs 23:55 - Marketing and co-branding 28:45- Production schedule considerations 29:55 - Roasting profiles 31:45 - Impact on his own cacao bean orders 35:40 - Providing husks and other ingredients 39:25 - Final thoughts on selling to breweries 42:20 - Hop Aged bar
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