We found OUR SWEET SPOT ’My sweet-treat kits were a sell-out’
Meet two women reaping the rewards of creating their own confectionery
‘Making chocolates is my passion’
Brazilian-born Andrea Staggemeier, 49, gave up a career in banking IT to do something she loved. She now runs Bossa Nova, a luxury chocolate business, from her home in Newport, South Wales, with the help of her husband and their 18-year-old son.
THE IDEA
I’ve loved making Brazilian chocolate truffles since I was a child. It brings back happy memories of my mum, aunt, siblings and cousins making homemade chocolates around the kitchen table.
In 2019, I took redundancy from my IT job – I was suffering from painful fibromyalgia and wanted to find something that I enjoyed doing that wasn’t stressful. With time on my hands, I decided to make some chocolates and try selling them at a local Christmas market. I was amazed by the comments: people loved the chocolates. That was when I decided to try making a business out of doing what I loved.
WHAT HAPPENED NEXT
After doing some research, I approached Cywain, a government-funded organisation that supports Welsh food and drink producers. With its help and funding, I developed a website for my product, created a logo, designed some packaging… and Bossa Nova Chocolate was born.
I started selling gift packs online, developing the range to include gluten- and dairy-free products as well as low-sugar and vegan options, and in 2020 I committed to local Saturday and Sunday farmers’ markets.
BREAKTHROUGH MOMENT
With the support of Cywain, I entered the Great Taste Awards in 2021. I had to submit samples to the judges, and it was a massive boost when my dairy-free dark chocolate pecan truffle received an award. That same year, Cywain selected me to join its stand at Birmingham NEC for the Allergy & Free From Show, where I sold out.
Laura Vogan, 40, left her job when she was pregnant in 2020. During COVID, she started putting together s’mores kits of marshmallows, marshmallow toasters, biscuits and chocolate. She now runs S’more’a’licious from her home in Armagh, Northern Ireland, where she lives with her husband and two daughters.
THE IDEA
In 2020, I left my job in the civil service to have my daughter. In lockdown, I needed something to keep me occupied.
Friends suggested making s’mores boxes, which had become a ‘thing’. I’d always thought the packaging was basic, so decided to try. I created a nice logo and my husband came up with the name.
I made a few kits, using commercially bought ingredients, and offered them for sale via Facebook and Instagram. I was amazed when the orders started coming in. Soon I was selling out every week.
WHAT HAPPENED NEXT
To deal with demand, I had a website built and spent £4,000 of my profits to build a basic garden room to work in.
Social media influencers featured my kits, and I expanded to include vegan and gluten-free options.
In January 2021, a local shop asked to stock my kits, and now five shops across Northern Ireland sell my products.
BREAKTHROUGH MOMENT
In 2021, I entered a competition run by Theo Paphitis from Dragons’ Den and it was amazing to get an award. Winners get access to his supportive smallbusiness community and presentations.
STEEPEST LEARNING CURVE
Keeping up with social media and building a relationship with followers is constant but rewarding. I now have 28,000 followers on Tiktok, Facebook and Instagram.
WHERE I AM NOW
I spent the time after Christmas 2021 creating my own marshmallow recipe. Now I have special marshmallow kits and a weekly gourmet offering.
I plan to get them into shops and cafes, along with the s’mores kits. I have taken on part-time help and plan to build a fully equipped kitchen at home.
BUSINESS BREAKDOWN
✢ Start-up costs: £30, which paid for initial off-the-shelf packaging and kit contents. Growth has been funded from profits.
✢ First year’s turnover: £70,000. smorealicious.com