Latest UpdatesSuccess Story： Dandelion Chocolate Japan
Dec 22, 2016
The San Francisco-based craft chocolate company Dandelion Chocolate established a Japanese subsidiary in Tokyo in May 2015, with the Japanese shop it opened the following February becoming its first overseas store. The shop has a café next to its chocolate atelier, where the entire chocolate creating process from preparing cacao beans purchased at the farm and roasting to shaping are conducted. We interviewed Seiji Horibuchi, CEO of the Japanese subsidiary that has introduced the new chocolate culture called "Bean to Bar" from the US, and we asked about the company's local operations and future prospects.
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