


Ecole Chocolat
Food and Beverage Services • United States • 1-10 Employees
Company overview
| Headquarters | United States |
| Phone number | +12132918309 |
| Website | |
| SIC | 206 |
| Keywords | Chocolate Making From The Bean Program, Professional Chocolatier Program, Craft Chocolate, Bean To Bar Chocolate, Chocolate Business, Chocolate Quality And Shelf Life Program |
| Founded | 2003 |
| Employees | 1-10 |
| Socials |
Key Contacts at Ecole Chocolat
Alysha Kropf
Program & Marketing Director
Pam Williams
Owner & Lead Instructor, Professional Chocolate Arts,
Ecole Chocolat Email Formats
Ecole Chocolat uses 1 email format. The most common is {first initial} (e.g., j@ecolechocolat.com), used 100% of the time.
| Format | Example | Percentage |
|---|---|---|
{first initial} | j@ecolechocolat.com | 100% |
About Ecole Chocolat
Have you always wanted to become a Chocolatier or Chocolate Maker? Get started with Ecole Chocolat school for chocolate arts and making chocolate. Learn about our chocolate making courses. Learn how to manufacture chocolate, produce candy and confections, use chocolate molds and create professional chocolate recipes. Ecole Chocolat's intensive chocolate making programs and chocolate classes prepare you to find your place in the retail or wholesale chocolate industry. Whether you aspire to work for yourself or in a professional organization, our chocolate school's specialized curriculum is just what you need.
Ecole Chocolat revenue & valuation
| Annual revenue | $5,729,177 |
| Revenue per employee | $819,000 |
| Estimated valuation?This valuation is estimated based on industry average for the Food and Beverage Services industry and current estimated revenues | $18,400,000 |
| Total funding | No funding |
Employees by Management Level
Total employees: 1-10
Seniority
Employees
Employees by Department
Ecole Chocolat has 1 employees across 1 departments.
Departments
Number of employees
Funding Data
Ecole Chocolat has never raised funding before.
Ecole Chocolat Tech Stack
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Frequently asked questions
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