Chocolate maker in a shared commercial kitchen

Independent gift shops, cafés, delis, event and wedding clients, corporate gift buyers and direct online customers.

Wholesale sales to shops at a lower price per box, plus higher-margin direct sales at markets, online and for custom orders. Holiday seasons usually bring the biggest orders.

• Tempering and moulding chocolate
• Batch planning and food safety habits
• Pricing for wholesale and retail
• Selling to shop owners and buyers

• A food business permit from your local public health unit, and any provincial food licensing rules, check what applies where you live
• Food safety training such as a food handler certificate may be required, check your province
• Commercial general liability and product liability insurance
• Allergen control and labelling, including bilingual packaging if selling in Quebec or across provinces
• Kitchen rental, ingredient and packaging costs can eat margins, so cost every product carefully
• Seasonal swings, with a quiet spring and summer and a busy autumn and winter

Startup costs are estimated at typically around $4,000 to $20,000, depending on kitchen rental, ingredients, packaging, equipment and insurance. Cost every product carefully, as kitchen rental and ingredients can eat into your margins.

Check for a food business permit from your local public health unit and any provincial food licensing rules. Also check whether food safety training is required, plus insurance and allergen labelling, including bilingual packaging in Quebec.

Monthly revenue is estimated at typically around $1,500 to $7,500, depending on your wholesale accounts, events and online sales. Expect seasonal swings, with a quiet spring and summer and a busy autumn and winter.