Article: Building His Business with Cocoa Beans | The French Pastry School

Article: Building His Business with Cocoa Beans

Building His Business with Cocoa Beans
The French Pastry School |
May 13, 2015

The French Pastry School alumni are as diverse as they are extensive. In addition to offering an innovative, effective, superior education in pastry, The French Pastry School teaches more than just recipes.  By mentoring and inspiring students, the school shapes industry leaders and entrepreneurs who are committed to and passionate about their craft.

Tyler Levitetz, L’Art de la Pâtisserie’12, is in Honduras these days learning everything he can about the production of chocolate. Levitetz, someone to keep your eye on, is on the road to building his own chocolate factory. It is a long journey ahead, but with passion and focus for his goal and the support of those who have trained him, Levitetz is sure to get there.

Levitetz started his education in his family’s grocery chain, studied at The French Pastry School, and then worked at Norman Love Confections in Florida. He left Norman Love Confections exploding with passion and curiosity for learning about manufacturing chocolate from bean to bar. But, the chocolate industry is secretive, so Levitetz decided to set off to teach himself the business. In the meantime, he is putting the pieces together; he has purchased land in Florida for his factory, acquired and refurbished equipment, and has traveled to different plantations searching for the best cacao. That brings us back to Honduras, where he is now deep in the learning process. To watch Tyler’s journey unfold, follow him on Instagram @Augustusgloop5150.

Before he was building a chocolate factory, Levitetz received a foundation in classic pastry in L’Art de la Pâtisserie, the 24-Week Professional Pastry and Baking Program. If you’d like to learn more about the program, and how students are able to apply the skills they learn in any area of the pastry profession, schedule a tour with one of our admissions counselors today.