Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/838473
M ilkBoy Swiss Chocolates is a Brooklyn startup, even though its bean-to-bar confections are made in Switzerland. Emanuel Schmerling, 43, launched the privately held company in late 2014, and sales zoomed a few months later when his signature 60% Cocoa Dark Chocolate with Essential Pine Tree Oil was selected as a sofi finalist at the 2015 Summer Fancy Food Show, stand- ing out from more than 100 entries. With old-world skill and new-world headquarters, this company aims to show the U.S. a different kind of chocolate from Switzerland. BY JULIE BESONEN Emanuel Schmerling, MilkBoy Swiss Chocolates Swiss Chocolate by Way of Crown Heights SUMMER 2017 63 producer profile PHOTOS: MILKBOY SWISS CHOCOLATES