Dandelion Chocolate’s chief of staff, Annie Kamin, is a 2019 Eater Young Gun
On the ground with the future leaders of the restaurant world
Dandelion needed to find a way to pick up the pace on its expansion, but scaling up isn’t simple. In order to get bigger and also maintain — and maybe even improve — the quality of the chocolate, Dandelion had built a research and development facility in a small warehouse.
Dandelion Chocolate was started by Masonis and Cameron Ring, hobbyists who, like many other new-wave bean-to-bar chocolate makers, were inspired by mid-1990s chocolate producers like Berkeley, California-based Scharffen Berger Chocolate Maker. Unlike chocolatiers that melt down pre-made chocolate, known as couverture, to create confections or mass-produced chocolate, Masonis and Ring were interested in sourcing.
for about two years. Kamin trained at the Culinary Institute of America, where she learned about making small-batch chocolate from Fruition Chocolate Works founder Bryan Graham, who helped start a small bean-to-bar program at the school. After graduation, she worked as a chocolatier in Barcelona, where she became skilled at making chocolate bars and confections on a larger scale, and then transitioned into a position as lead production manager at Francisco Migoya’s Hudson Chocolates.
The site, a 107-year-old former mattress and printing factory, was designed by international architecture and design firm Gensler and features sleek, modern furniture accented with black and gold. Glass walls tie each piece together all the way to the production floor, where visitors have a view of all the roasting and grinding from a catwalk and bleacher-style seats.
With its new facility in place, Dandelion has the potential to produce up to 1.5 million bars per year, supplying locations not just in San Francisco but around the world. The company currently has five stores in Japan as well as a pop-up in Los Angeles, and it recently announced. And fresh off a two-month-long sabbatical, Kamin will help plan Dandelion’s growth.
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