I was busy for a while. But now there’s news. I began setting up my own candy lab and production space: Kändi!
Starting a new journey called ‘Kändi‘.
I was kind of working on this for nearly three years. It started with a expensive organic candy bar I bought, which turned out to not only be ugly in design but very poor in taste. This needs to be done better I thought. Peace of mind when buying sustainable food is alright. But if candy doesn’t cause pleasure, it’s simply not candy. I learned about making confectionery at home, learned how to cook toffees, caramels, brittles, fudge. I went to Callebaut courses in the Netherland and in Belgium and learned how to temper chocolate, how to make bonbons, how to prepare a Ganache. I read books, forum and blog posts, followed online courses. I calculated recipes, spend uncountable nights in the kitchen trying out recipes, making notes, learning techniques. I talked to people, had them test samples, had them encourage my seemingly weird plan: To stop (at least for now) what could be called my ‘scientific career’ and become a food thinker, developer, maker. Or to be more precise a candy thinker, developer, and maker!
And suddenly things go fast.
I found (and rented) a nice industrial space in Amsterdam Noord where I can now set up my candy lab and production. I officially founded ‘Kändi’ and now I find myself in the middle of a real-life crash course in becoming an entrepreneur and getting used to accounting, Dutch law, kitchen equipement research and financial planing…
Wish me luck.
I hope I can present you my first line of candies in September!
A sweet world behind these doors… soon…Tweet