Sweet Sea Food was born out of a desire to see a change of mentality when it comes to desserts. I wanted people to experience those flavours that linger on the tongue, melt in your mouth, and leave you craving more when you already know you should not. If you have read through the website or blog, you probably know this already. What you might not know, however, is that I had been thinking about this for the last two years, but it was in February 2020 that I finally realised I wanted to specialise in moulded chocolates.

I put my BA (Hons) Theology to use, doing in-depth research on tools and techniques required, and which ingredients to use and which to avoid. In March 2020 I bought the utmost basic equipment required; thus beginning the recipe testing, putting knowledge into practice, and adjusting my technique until I was confident enough to produce in bulk.

On 12 May 2020, I registered Sweet Sea Food as a business with the Chamber of Commerce (a date that is easy to remember because my son was born the very next day); in the following weeks, I built a website and online store, registered with wholesale distributors, and continued to recipe test and adjust my technique. During this entire process, I handed out chocolate bonbons to friends, family and local businesses for taste testing and feedback gathering, researched packaging, shipping companies and their costs, registered as a small business partner with DHL, and decided on a store opening at the beginning of July (which eventually became the last Sunday of June).

Store Opening

To think that Sweet Sea Food has been open for around two months is… absolutely mind blowing! In all my prep for opening, I had enough supplies, but estimated a few customers with gradual build-up. Maybe producing 300 chocolate bonbons by the end of July, selling ~250 of them. It felt nice to be wrong. Between 28 June (store opening) and 28 August, I made a total of 820 chocolate bonbons, sold 730, started with 13 flavours and expanded to 25. Some weeks were a little more overwhelming than others, but I am so glad because I was really able to see how far I have come in such a short amount of time.

What's Next?

Last Friday (4 September) I delivered 60 bonbons to Anne&Max on Fahrenheitstraat in Den Haag, where they will be sold. I am hoping that this becomes a regular thing, but we will see how it goes. If you are in the area and want a tea or coffee from my favourite cafe, then I highly recommend them. Plus, they sell my bonbons. Say hi to Priscilla and Michael. And maybe see you there (on Monday mornings)...

I also have a monthly subscription box available for all you chocolate lovers out there! This could be a good gift for someone you really love, or for yourself if you're feeling selfish (in the most positive way possible, of course). Each month is a carefully chosen chef's selection of his favourite flavours for the month, plus a collection of exclusive flavours not yet sold in the regular boxes. And it is a 6 month subscription costing €30 per month.

And last but not least, some save the dates!

20 September 2020: I will be taking part in the Homemade Market - FLAGSHIP Mossel (Oktober) FEST - on the Piet Heinstraat in Zeeheldenkwartier, Den Haag. The market runs from 11am to 5pm, and I will have a stall unto myself and these lovely bonbon beauties!

11 October 2020: I will have another chocolate bonbon stall in the Hofkwartier (Den Haag) Homemade Market on Prinsestraat, (Korte) Molenstraat, Oude Molstraat, and March Royal (again, from 11am to 5pm).

Needless to say, I am super excited to meet new people and get more involved in some of the local community through these opportunities, and I very much hope to see you there!

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