We caught up with the brilliant and insightful Erika Cline a few weeks ago and have shared our conversation below.

Erika, appreciate you joining us today. Let’s start with the story of your mission. What should we know?

I fell in love with chocolate when I was 10 years old after visiting the iconic Hershey, Pennsylvania, on a summer trip with my family. I got to stay at The Hotel Hershey, take a milk chocolate bath at the spa, and have a blast at Hershey Park. When we moved to Georgetown, DC for a small stint, around the corner from our home was a little pastry shop. The pastry chef and chocolatier gave me a chocolate tart with caramel and walnuts and explained how he made the chocolate himself from the cacao fruit. I was immediately hooked, and every morning that summer, I snuck out to bake and learn from the chef.

Since then, my life’s work has been to make and share pastries, chocolate, love, and happiness. I have been a pastry chef for more than 35 years, showcasing my work throughout the US, the Caribbean, and Europe. Bleu Chocolàt Workshop is the culmination of all my joy and expertise — connecting my first love of chocolate and family with my love of the Virgin Islands.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

My journey into the professional world of pastry and chocolate began with training under the first certified Master Chef in the US. I had to prove myself, and I worked hard to represent well as the only woman and black person working in my spheres. My career has since been a series of opportunities where I was the first black, woman executive pastry chef. I’ve led prestigious kitchens like The Peabody Hotel and the Graycliff Chocolatier (executive chocolatier). I’ve had the honor of being a James Beard alumna, Chocolatier ambassador for Callebaut Chocolate and making numerous TV and expo appearances.

My latest venture, Bleu Chocolàt Workshop, brings light to an untapped culinary treasure in the US Virgin Islands. Many people, even those who live on the islands, don’t know that cacao grows around us. The Greater Antilles and bigger islands of the Lesser Antilles, like Grenada and Trinidad, are well-known for their cacao. Still, smaller islands like St. Croix can also produce world-class chocolate.

Bleu Chocolàt Workshop creates artisanal chocolates and pastries using cacao grown in the rainforests of St. Croix. We partner with local farms that grow all three categories of cacao, and wild cacao is also found throughout the rainforest. Because of the rainforest’s water and soil profiles, chocolate made from St. Croix’s cacao is rich in earth and coffee-like tones with fruity hints of mango, soursop, and tamarind. We pair the chocolate with fruits and herbal flavors from as many local sources as possible to create a rich mix of chocolate treats and products.

Our workshop is a staple for chocolate bars, brownies, and cookies. We also create fruit and nut-infused bonbons from mango, passion fruit, guava, and banana. My team can whip up rum—and liquor-soaked truffles, extra-large cookies, specialty cakes, chocolate popcorn, macaroons, and so much more.

I have especially loved hosting classes that allow me to share my love for baking and chocolate, just as I learned from the pastry chef when I was little. Every month, I host workshops that help people learn more about Crucian cacao and the bean-to-bar process. Right now, I’m hosting summer camps for kids to experience the fun of making chocolate and pastries. I have also created a few products like soaps and candles to help people see the endless possibilities cacao can offer the community.

Any insights you can share with us about how you built up your social media presence?

Building my audience on social media has been a journey of storytelling and staying engaged. My story, the cacao’s story, and St. Croix’s story are all beautiful and intertwined, and I relish in sharing them with anyone who will listen. I generally have an outgoing personality, so by putting myself out there and posting regularly, especially about my latest chocolates and pastries, I am gradually attracting and educating “friends” who love chocolate just as much as I do.

For those just starting, my advice is to be genuine and consistent. Share your story, engage with your audience, and stay true to yourself and your business goals. People connect with other people, not a building or a brand, so meaningful interactions go a long way in building a loyal following.

What’s been the most effective strategy for growing your clientele?

The same principles that apply to building community and reputation also apply to attracting new customers. My first source for new clients has been word of mouth and social media, with people sharing their experiences and excitement for the Crucian Chocolate and Bleu Chocolàt Workshop.

My second source is diversifying. Chocolate can be experienced in touch, smell, and taste, so I engage people in all their senses. Our shop smells like sugary chocolate, so people come in and immediately feel comfortable, our workshops allow people to create their own chocolate creations in ways that are accessible and fun, and I offer team-building workshops, custom pastries and cakes, and body/home products to showcase just how versatile chocolate can be.

Without a doubt, one of the most essential sources of customers is the community of businesses that support and surround Bleu Chocolàt Workshop. Other small business owners in the food and hospitality industry have welcomed me into their spaces and actively supported me. I am honored to be a part of a business community that sees and shares my passion for showcasing the best of the US Virgin Islands. We actively participate in local events and take our chocolate to US and international showcases.

I also launched our website, bleuchocolatvi.com, this year, and we can now ship across the US and the Caribbean. Many of our staples and body products are available online, as are our workshops and other opportunities to connect with me and my team, like catering, hosting private workshops, or speaking at a conference.

Contact Info:

• Website: https://www.bleuchocolatvi.com/
• Instagram: https://www.instagram.com/bleuchocolatworkshop/
• Facebook: https://www.facebook.com/BleuChocolatWorkshop

Image Credits

– Island Analytics & Marketing, LLC
– Bleu Chocolàt Workshop