04-01-13

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LOS ANGELES

DOWNTOWN

40

C

NEWS Volume 42, Number 13

EBRATING EL

April 1, 2013

YEARS

Since 1972

Bumps in The Mayor’s Race

A Batch of Food News

5

11

W W W. D O W N T O W N N E W S . C O M

Hasty and the Chocolate Factory A One-Woman Sweets Empire Grows in Downtown

photo by Gary Leonard

Hasty (rhymes with fast-ee) Torres closed her Beverly Hills store Madame Chocolat last year. In December, she opened a 5,700-square-foot chocolate factory in the Arts District. by RichaRd Guzmán city editoR

T

here are no chocolate rivers flowing inside the building on Industrial Street in a gritty section of the Arts District. There are no Oompa Loompas or trained squirrels either. Still, beyond the white metal door on the simple gray structure is a chocolatier with a sweet tooth, a constant smile and a clear sense of what it will take to create a Downtown chocolate empire. “It was definitely time to grow,” said Hasty Torres on a recent weekday morning, reflecting on her decision to move her business last year from Beverly Hills to Downtown Los Angeles. Torres, 37, is the founder of Madame Chocolat. From her Downtown location she manufactures French-style sweets with names such as the Cafe, a dark chocolate with espresso, and the daring Monsieur, a dark chocolate spiked with Johnnie Walker Blue Label. Then there’s Le Papa, made with two kinds of French cognac and dark chocolate. “I just simply love, love, love chocolate,” enthused Torres. What might separate Torres from other chocolatiers is what she terms her “feminine approach” to the sweet. This means everything from using edible glitter to decorate chocolates to creating feminine novelty items. The Madame Chocolat line includes a dark chocolate Rolex watch, red chocolate lipstick, mini glitter Louboutin high heels and a chocolate Channel clutch bag.

Chocolate has long been a big part of the life of the woman who was born in Iran and raised in the San Fernando Valley for as long as she can remember. She said she was “obsessed” with chocolate as a child, and always had it in her pockets or, sometimes, under her pillow at night. Her favorites were Kit Kats, M&Ms and Twix bars. She was also a fan of the 1971 Gene Wilder film Willy Wonka and the Chocolate Factory. That and the 2000 Johnny Depp movie Chocolat, she said, helped inspire her to open a chocolate shop. As Torres grew up, however, more practical pursuits beckoned. She graduated from USC in 1998 with a degree in business and took a job in the financial industry with the firm Assante Wealth Management, where she worked as operations manager. Six years later, her passions took over. She moved back in with her parents and enrolled at Le Cordon Bleu in Pasadena, finishing in 2004. Then, after being turned down a few times, she landed a job with Jacques Torres, a respected Brooklyn chocolatier. She learned everything she could and a year later decided it was time to return to L.A. and open her own chocolate shop. A couple of weeks before she left, Jacques asked her out. The two eventually married, but not before she returned home to open her business. “At that point in my life I wasn’t willing to put my dream on hold for a guy I was dating,” she said. The Beverly Hills Madame Chocolat opened in 2006 and

gained a loyal following. “She has a fabulous product,” said Manfred Lassahn, the executive chef at the Hyatt Century Plaza and a longtime Torres customer. “It’s all great quality and unique flavors,” He recently ordered 600 boxes of chocolate for a private event. Torres also has Downtown fans familiar with her Beverly Hills business. “You can see her personality in what she makes,” said Stephane Bombet co-owner Mo-Chica on Seventh Street. The restaurant doesn’t order from her, since they make their own desserts, but Bombet is a personal fan. “Her chocolates are fun and the quality is fantastic,” he said. Finding the Factory In Beverly Hills, Torres was making about 20 tons of chocolate per year with sales of approximately $1 million. Her primary business was retail and she worked inside a pretty shop with a chandelier, pistachio green walls and a gold ceiling. Chocolates were displayed in glass cases as if they were fine jewelry. Despite the luxurious storefront, Torres felt she had hit a ceiling. She wanted to expand her production and ultimately open more stores. “I was making and selling it all under the same roof in about 1,800 square feet,” she recalls. “Today I have a 5,700-square-foot facility. Now that we have a big hub I’ll be see Chocolate, page 12


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