What consulting services do you offer for chocolate and pastry businesses?

I provide chocolate and pastry consulting services tailored to restaurants, chocolatiers, and food entrepreneurs. My work includes:

• Recipe and product development for chocolate and pastry programs

• Menu design and flavor innovation

• Training chefs and pastry teams in professional techniques

• Optimizing kitchen workflows and production systems

• Scaling production while maintaining consistency and quality

Who hires a chocolate and pastry consultant?

I work with:

• Restaurants and chefs looking to elevate their dessert and chocolate offerings

• Food businesses and startups launching confectionery or pastry products

• Established brands that need help scaling production or improving consistency

• Culinary schools and teams who want training in chocolate and pastry techniques

What is your background as a pastry chef and chocolatier?

I am a trained Pastry Chef and Chocolatier with experience in Michelin-starred restaurants, artisanal chocolate shops, and international recipe development. My consulting blends fine dining expertise with operational efficiency, so clients gain both creativity and practical systems.

How does your chocolate and pastry consulting process work?

My approach is hands-on and customized:

• Discovery call – Define your goals, challenges, and vision

• Assessment – Review recipes, production systems, and team workflows

• Development – Create recipes, processes, or training programs

• Implementation – Hands-on training, kitchen adjustments, and workflow optimization

• Follow-up – Continued support to ensure quality and consistency.

Do you offer chocolate and pastry classes or workshops?

Yes. I teach private classes and workshops for pastry and chocolate techniques. Options include:

• Professional team training (restaurants, hotels, chocolate shops)

• Culinary school guest instruction

• Trade show demonstrations

• Customized workshops for individuals or groups

Where are you located, and do you offer remote or on-site consulting?

I am based in New York City and work with clients locally, across the U.S., and internationally. Depending on your needs, I can consult remotely via video sessions or on-site for hands-on training and production support.

How much does a chocolate and pastry consultant cost?

Consulting rates depend on the scope of the project — from recipe development to full production system overhauls. After an initial consultation, I provide a clear proposal outlining deliverables, timelines, and cost.

How do I start working with you as a consultant?

Simply email me at angela@angelaborah.com
or use the Contact Page to schedule a consultation. We’ll discuss your needs, and I’ll prepare a proposal tailored to your goals, timeline, and budget.