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Archive | team

Celebrating Norah’s 10-Year Dandelion Anniversary

February 6, 2023 by Elaine Wherry

This month Norah celebrates 10 years at Dandelion! Elaine sat down with Norah to ask her a few questions about her decade of many roles, locations, and experiences (and to give a hat tip to her trademark bow expertise). Happy anniversary, Norah!

Norah, give us a quick two-sentence blurb about yourself for readers.
Growing up in NYC taught me what it felt like to be on the receiving end of some epic experiences. You could say I was a student of the Masterclass on hospitality without even realizing it. From party planning to retail experiences to opening the most memorable gift, what I learned was that every detail matters, especially the small ones.

Tell us about your first day at Dandelion.
In November 2012, the WSJ wrote, “Dandelion Chocolate makes some of the best chocolate in the U.S.,” and suddenly Dandelion’s online store blew up with orders that they desperately needed help filling. I accepted a one-day gig to help label chocolate bars because I thought it sounded like fun. I remember Maya making us race to hand-label bars and hand-write the chocolate maker’s initials on the front label. As soon as we would finish a case she would swoop in and take them to ship off to their new owners.

Since then, what various hats have you worn? Which one was your favorite?
I started on the chocolate production team and quickly became the Production Manager, helping to establish our first systems and processes. After production work hours, I helped Todd create some gift items and loved it! I continued developing new products full time and created our first creative and product teams. In this role I produced a lot of firsts, such as the Advent Calendar, Annual Collection Box, Hot Chocolate Mixes in vials, layered experience gift boxes, our to-go drink experience with the cookie pockets, bar-paper differentiation for [cocoa] percentages and [bars made in] Japan … the list goes on.

Once that department was up and running it was time to take on my next challenge, our Ferry Building location. We were located just outside the building, which made it challenging for people to find us. We were excited to be able to secure a space inside the coveted Arcade Shops, which allowed me to oversee the buildout of our current space at this iconic destination.

Five years ago I moved to Los Angeles and Dandelion decided to try a new market. Prior to the pandemic, I opened retail pop-ups at ROW DTLA and at the Westfield Century City at their first holiday market, which was so special. We had a retail shop and a hot chocolate cart right next to Santa’s house. It snowed throughout the day and carolers performed to create the perfect holiday atmosphere.

During the pandemic, I returned to the creative team and had more fun than ever, because there were no limits to where our creativity could take us. Our Exec Pastry Chef, Lisa Vega, and I created our first shippable pastries, such as the Gâteau Basque, Cookies for Santa, S’mores Kit, and granola, along with others that ended up on the cutting-room floor. A few months ago we were offered a holiday pop-up opportunity on Abbot Kinney right next to Gjelina (checking all the boxes we had always been looking for in Los Angeles). What an amazing few months it has been here on Abbot Kinney. Since this was only a short-term popup, we will be closing our doors on February 19. I am excited to see what my next adventure will be (it’s definitely been a unique journey)!

As for my favorite role, honestly I am grateful for them all as they have allowed me to use my passion for creating extraordinary experiences in many different ways.

When I hear your name mentioned on the team, I always hear something about bows. Tell us more.
I have heard I am referred to as the “bow master.” My first summer job in high school (a long time ago) was at Tiffany & Co at their flagship location in NYC. Little did I know that the skill they teach everyone on your first day — tying the perfect bow — would lead to be, probably, the sole reason that Cam and Todd kept asking me back day after day. Tiffany taught me that the experience of untying the bow on a special gift is in itself a created experience and should be as special as what is inside the box.

You probably know Dandelion better than almost anyone. If there’s something that readers might not know or might not be readily apparent, what do you think it would be?

We are so transparent as a company, I am not sure there is much people don’t know. I can say that I have never worked for such a wonderful, giving company filled with such passionate people. The moment I fell in love with Dandelion was during one of my first days: Cam told me that if a guest was sitting at the bar, I could stop making chocolate and see if I could answer whatever question they might have or hand them a spoonful of fresh chocolate from the melanger. This is when I realized how aligned we were on creating exceptional experiences, and was also the moment when I knew this place was where I needed to be.

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Celebrating Snooky’s Tenth Year at Dandelion

September 27, 2022 by The Dandelion Team

Ten years ago Snooky first came to our small factory on Valencia Street to help us with an electrical-machine mystery that no one could solve. His much-needed consultancy quickly evolved into a decade-long relationship whose anniversary we celebrate today. Formally, Snooky says his title is “Director of Engineering, or Engineering Director, who knows? We have a Latin phrase that we use here — and I’m guessing it’s used everywhere else — which maybe applies, which is factotum; which is, you know, someone who does it all. And so I may in fact be Dandelion’s technical factotum.”

So Snooky, let’s do introductions. Tell us a bit about you!

I have an ongoing love affair with nature. A part of that love affair is love of human ingenuity, human abilities, and creative expression. If I am good at anything it is being able to appreciate and admire what others are capable of. I like living in a state of “Wow.” I find working with materials — natural ones: metal, stone, wood — and sophisticated ones: machines, circuits, tools — extremely satisfying, especially when creating something of use and beauty. I enjoy the physicality of much of the work I do: heavy lifting, smithing, and hewing, as well as the subtler physicality of precision work like milling and boring and fitting and welding and the like. Chocolate is a thinking space for me. I like to muse about the metamorphosis from bean to mouth. All the steps involved in the transformation. The crafting.

Going back ten years, what was your first experience at Dandelion?

I was there to offer a boost. The Cocoatowns and Selmi weren’t quite up to speed. The space was so far from the building’s main electrical room that what measured 208 volts at its origin arrived at 202; not enough to give the machines what they needed to work their magic.

What struck me most about my first encounter with Dandelion at the (original) Dogpatch (location) was the feeling of abundant happiness in the space, everywhere in the space. My experience of all present (I think there were six, maybe eight, Dandelions at the time, depending on whom you count) was one of warmth and welcome. What began as a friendly professional service response to a cry for help quickly went from offering a simple electrical boost to figuring out how to stick around because something special was happening. “Hey, can I build a new winnower?”

So, did you build the winnower?

Yes, so they had a winnower which is the machine that uses air to separate the husk from the nib. And it had some black plastic pipe, it had a vibrating back massager, and it had a little hair dryer and plenty of duct tape … Upon seeing that I asked them, I said, “Would you like to build a real one?” And so, in a very short period of time, maybe less than two weeks, I’d come back and in a day and a half, we built a winnower which until a couple of years ago was in use at Dandelion, and more than enough cocoa had gone through that to produce two million bars. So we kind of whipped this machine together and it just ran and ran and ran.

How did you do it?

Well, I think it’s a thinking process, right? It’s part observation. Understanding some of the fundamental principles of how things work and how things don’t work and then considering the look and feel. One of the things that is important for Dandelion is an aesthetic. And not just that things are pretty but also that they are, let’s say true and honest. Which is, if it needs to be a pipe, then we allow it to be a pipe, we don’t cover it up. So the idea is to make the design itself and the object that we’re creating expressive so that there’s nothing to hide. And I’d say that’s a design philosophy or language or ethos that applies all around to Dandelion.

Speaking of which, there are some of your fingerprints at our 16th Street factory …

It’s probably not easily read by the average visitor here because it’s not something people look at all the time, but it was actually quite difficult to accomplish all the energy-delivery needs — so compressed air, hot water, electricity; and also mechanical conveyance of beans from the bean room to roasters and so on — in a way that was functional, that was legal, that was safe, and that looked intentional and thoughtful. So those were two important words in this. We had a stream of inspectors come in and photograph this wall of exposed stainless steel conduits. Not just because it’s pretty but because it’s notoriously difficult to bend, and I developed a small machine to make these exact bends that have come out (as) beautiful.

We all know you are a man of many skills. Do you have any hidden talents?

I have a long history of making things and figuring out how to make things. So sometimes, (when) making the workshop and the apparatus in order to make a product, the product becomes sort of the smallest part of the whole process. Years ago I started to explore metal casting for making jewelry and other things — small architectural features. Door handles and things like that. And of course I didn’t buy all the equipment to do that; I built or repurposed equipment to start learning how to do investment casting (casting) and lost wax casting.

Is there any of that in the factory today?

Not from casting, but almost all of the metal work, door handles, and so on, we actually made here on site: all the door handles (and they are quite big). We have doors that are more than three meters tall and more than a meter wide … We built all of those on site. They are somewhere in the neighborhood of between 280 and 450 kilograms. So that was a large-scale metal-working operation. Large-scale weldments and assemblies. I had a very small crew. A core group of four people, five including myself, with varying levels of skills and various skill sets, and I think we did a very good job. We created things that would’ve been difficult to outsource and we did it in such a way that we could make a prototype, show it to people, have them feel it; like, you know, get a grip on it, look at it, and say “Yes” — and then the next day have fifteen more produced and ready to install. So it was literally design-build in the moment.

Any special shoutouts?

Is it shoutouts to people within Dandelion who are involved in this process, or just general shoutouts like to the Dalai Lama? (laughs)

(laughs) Whatever you prefer!

In terms of Snooky’s contribution here at Dandelion, there are two people in my life who come to mind. One is my maternal grandmother, who was exceedingly patient with me from the time I was four years old and sitting at a kitchen table while I took things apart and put them back together no matter how long it took. And the other is an uncle who wasn’t really an uncle (he was my paternal grandfather’s brother-in-law; we called him Uncle Koch).

Three things about Uncle Koch: (1) When he would come to visit he would give me a dollar — a whole dollar — if I could answer, it didn’t have to be a correct answer, but if I could give a thoughtful answer to a science kind of question. (2) For holidays, birthdays for instance, he would give me things that were broken. And support me in fixing them. Encourage me to fix it, leaving me to my own in fixing it. (3) And then on visits to his very spartan flat in Hayes Valley, he would have all manner of salvaged stuff, little colored glass beads, and pieces of tile. And he would set me loose and I could make whatever I wanted to make.

So I had one person who was very patient with me exploring the physical, mechanical, interactive world of mechanisms, and the other person who fostered unconstrained, undirected creativity by giving me this space and some materials and saying nothing. So two very special shoutouts to those people in my life.

(Also), a shoutout to someone who’s no longer with Dandelion, a man named Victor Zapanta, who should be nominated for sainthood — maybe double-sainthood! … talk about talented. His level of dedication, and the alacrity with which he took to projects, and his love and appreciation for the opportunity to create, and be involved in a special project, was really inspiring for me — so a very big shoutout to Vic.

Happy tenth Dandyversary, Snooky, and thank you for all you’ve created!

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