Cover Story
Issue No. 47 - June/ july
‘Totally new’ Cocolat savours success
Cocolat is putting together a new crepe menu to die for, really nice flavor combinations such as duck with orange sauce, chicken with sun-dried tomatoes, pine nuts, ricotta cheese and many more.
“The demand for crepes at Rundle Street has soared this past year,” says Cocolat entrepreneur, Terena Blanton-Downs.
“We are also in the middle of developing a gourmet fondue product line unlike anything you have ever seen… Cocolat is a challenging business involved in manufacturing, distribution, retail and food service. Its signature sweets are made at Balhannah in the Adelaide Hills, where there’s a ‘cellar door’ shop. Another retail boutique is in the Darriwill Farms store in King William St. There are dessert cafes at Adelaide Airport and in Rundle Street.
“Our group reservations have increased dramatically this year for everything from corporate/ networking breakfasts - we cater this in Rundle street prior to the shop opening so the group has privacy - to hens’ parties and everything in between!
“Cocolat is having a fabulous year. We offer comfort in times of distress and indulgence in times of excess,” Terena says.
“The Cocolat mission statement is ‘Creating Great memories’. We choose to enhance people’s lives by creating great memories for them if they choose to share part of their day with us. This is our culture.” Terena says the “pebble-lake” effect of good experience drives word-of-mouth promotion.
“We also view ourselves as part of the Adelaide community and give back all we can. We have a company policy to donate product in lieu of cash. While we want to help with our chosen charities we also want Cocolat product for the attendees to experience. We view donations as part of our marketing since it increases public awareness.”
Charitable activity also attracts media attention. Cocolat has attracted its fair share. But while product acceptance and upbeat culture were strengths, Co...
