When French chocolatier Thomas Capdevielle moved to New Zealand, he wasn't just looking for a change of scenery. He saw an opportunity to build something different.
Today, Thomas and his wife handcraft award-winning bean-to-bar chocolate from their workshop in Whangamatā, transforming Pacific-grown cacao into premium chocolate while championing ethical sourcing and small-scale farming.
Their business, Coromandel Chocolate, has grown from a passion project into a thriving artisan chocolate brand stocked by retailers across New Zealand and now beginning its journey into international markets.
But like many founders, Thomas quickly discovered that making exceptional products is only one part of building a successful business.
"I'm a chocolate maker by trade," he says. "I spent years training in south-west France with the best chocolate maker in the world before coming to New Zealand. After moving here I wanted to create a business that reflected my own values."
Those values sit at the heart of Coromandel Chocolate. The family-owned business sources cacao from small farms on Malekula Island in Vanuatu, believing Pacific-grown cacao deserves greater recognition while supporting the communities that produce it.
Every step of the chocolate-making process happens in Whangamatā, from roasting and refining the cacao beans through to tempering, moulding and creating each finished product.
Visitors can even watch the process unfold through the factory attached to the company's retail store.
For Thomas, educating customers is just as important as creating beautiful chocolate.
"We're trying to show people that chocolate isn't just another product," he says. "It's about supporting small farmers, understanding where your food comes from, and making better choices."
The business has achieved significant milestones in just four years, including winning international awards and securing multiple retail stockists across New Zealand.
Seeing Coromandel Chocolate appear on shelves across the country has been one of Thomas' proudest moments.
As demand grew, Thomas recognised that he needed to strengthen the business behind the product.
Through Soda and the Regional Business Partner Network, Coromandel Chocolate accessed funding to participate in the RISE Accelerator - a 10-week programme designed to help founders of packaged consumer goods brands accelerate growth.
"It helped us look at the business differently," Thomas says. "We learnt about marketing, finding distributors, delegating, and we were able to connect with other founders facing similar challenges."
One of the biggest benefits was the network the programme created.
"We're still connected with many of the businesses from the programme. We share ideas, ask questions and learn from each other. That's been incredibly valuable."
The accelerator also opened doors to new distribution opportunities and helped refine the company's approach to growing the brand.
Thomas says the funding and accelerator programme gave Coromandel Chocolate the momentum and confidence to take the next step.
"We're really grateful for the support. It was an intensive programme and a significant investment for a small business, so having the funding available made a real difference."
Looking ahead, Thomas is focused on sustainable growth rather than rapid expansion.
His priorities are to continue producing exceptional chocolate, employ more people as the business grows, and successfully enter export markets.
"We want to keep growing organically while maintaining the quality we're known for," he says. "Exporting is our next challenge, but it's an exciting journey."
For a business born from a love story between France and New Zealand, the future looks just as promising as its handcrafted chocolate.
Find out if your business is eligible for Regional Business Partner funding.