Tomomi Kaneko of Sweets ESCALIER (Pic taken by Victoria Cooksey at the NW Chocolate Festival)
Tomomi Kaneko of Sweets ESCALIER is a great example of someone able to live in multiple chocolate worlds by creating both pastry and his own bean-to-bar chocolate in Niigata, Japan. Each year at the NW Chocolate Festival in Seattle I make sure to stop by his booth, which always has such a pleasant energy about it, to pick up bars for both myself and to give as gifts. Tomomi also draws the pictures for the wrappers and each bar comes with the option of various wrappers so the purchaser may pick the one that speaks to them best.
Enjoy this mini-interview!
Victoria Cooksey: When did you start making your own bean-to-bar chocolate and what was your inspiration to start making chocolate? How long have you been making chocolate?
Tomomi Kaneko: Bean to bar started 4 years ago. Until then I made chocolate confectionary with commercial chocolate. At first I tried to make chocolate as a pastry chef. Now I am interested in the possibility of making from cacao beans. The chocolate confectionary itself has been made for 30years. Continue reading “Interview with Tomomi Kaneko of Sweets ESCALIER bean-to-bar chocolate and pastry in Japan”