Donne le Rythme

Hi little sweets!

We are talking about softness... but not only. We're also going to dive into the challenges behind a product that everyone loves: chocolate spread. 

I welcome Eugénie Gillot and Marie Mahieu, who manage Eugène Chocolatier, and they produce a nice range of artisanal pasta by putting lots of palm oil and processed sugar in it (obviously, I'm kidding).

They tell a story that reflects that of many Belgian (and elsewhere) artisans who decide to develop a food product and market it.

In this episode, we talk about:

• Start small and take small steps by small steps. Their approach is that of a marathon, and it's a model that I agree with 100%.

• Partner along the way. Eugénie launched Eugène in 2015, and Marie joined in 2020. They explain what it means to join forces after so many years of existence.

• Daily struggles: The lack of profitability (one of them is just starting to pay off). Finding a balance between private and professional life, especially with two children each and a full-time job on the side.

• What they learned: They share advice and thoughts for those who want to get into food craftsmanship.

In the background, they talk about friendship, paradoxes, and this mixture of fear and risk-taking that makes us move forward.

I particularly like this episode because I think it represents a large part of entrepreneurial projects and that it offers an alternative to the success stories that we sometimes see go by.

Enjoy this episode and stay until the end, a little surprise awaits you.