Batter Chatter: Interview with Sarah Leoni of Coco & Co. Fine Chocolates
Friday, October 23, 2009 
My mother claims my first word (other than, you know, ma and pa) was "chocolate". While I have no memory of the incident, why would she lie about something like this?
This is all, of course, to say, that I have had a lifelong relationship with chocolate--as a consumer. And while my tastes may not be so refined that I can calculate cacao percentages upon a single bite, I do know what I like. And I definitely like Coco & Co., a Portland-based chocolate company specializing in a variety of truffles, barks, and mendiants (fancy chocolate medallions). Want to learn more? Here's a brief interview with Sarah Leoni, the owner and head chocolate girl, who developed a deep love of chocolate in Lyon, France:
CakeSpy: What did you do before you started this company?
Sarah Leoni: I've done lots of odds and ends jobs, everything from being a barista to working in a Microbiology lab to teaching French and Italian and most recently as manager of a salon and spa. Each one taught me a little about what I wanted to do with my life and how to start a business.
CS: What took you to Lyon , France?
SL: I had always dreamed of living in Europe, so when I was in school I gravitated towards languages. I studied French and Italian and was able to spend a year abroad in both Italy and France. The majority of that year was in Lyon.
SL: If you count eating chocolate all the time, then yes, I studied chocolate there. But no, not formally. I was there to study French language and culture.
SL: In part, I think the inspiration for me to start a business has been there all my life and my love of chocolate was innate. But being in France definitely guided a deeper appreciation for savoring life's pleasures - for taking the time to really enjoy what we eat and drink and do. Also, the chocolateries and the patisseries in France felt like home for me - I could see myself behind their counters. Going into them wasn't just about buying a sweet, it was a way to daydream about the future.
CS: How has chocolatemaking affected how you look at other chocolate? Has it deepened your appreciation, made you more critical, etc?
SL: Making my own chocolates has made me more critical and more appreciative. I have less tolerance for chocolate that is mass-produced, over-flavored and too sweet. I can notice subtle nuances in chocolate that I couldn't before, so I'm very happy when I find chocolate that is obviously made with care.
CS: What is your ultimate chocolate dream?
SL: In terms of chocolate, my dream is to participate in the growing, harvesting and hands-on production of the cocoa beans. I want to make my own chocolate from bean to bar. I want to see that the people growing the trees are getting paid a living wage - I want to connect with the birth of chocolate, the rich history, the cultures it comes from and the lives it supports.
- November 7: Hip Happening, from 11am-5pm at the Sellwood Masonic Lodge, 7126 SE Milwaukie
- November 20: Handmade NW Holiday Market, from 10am-6pm at the World Trade Center Plaza, Downtown Portland
- November 24th: Moreland Holiday Farmer's Market, from 3PM-7PM at the Boys and Girls Club at 7119 SE Milwaukie
- December 6: Handmade NW Formal Holiday Artisans Fair, from 11am-6pm at The Chelsea Ballroom
- December 13: Crafty Wonderland Super Colossal Holiday Sale, from 11am - 7pm at the Oregon Convention Center, Exhibit Hall D, 777 NE MLK Jr. Blvd.
Online shopping is forthcoming; in the meantime, check out what they have to offer (and marvel at the gorgeous photography, largely by Ryan Nowell, at cocoandcochocolates.com.
batter chatter, chocolate
Reader Comments (3)
Those truffles look delicious. If only I lived in Portland...
I love that making chocolates can increase ones appreciation for good chocolate. Nice temper!
I love chocolate and just made some sad looking truffles that were very yummy. I love the history and rich culture surrounding chocolate and it is interesting to hear her story.