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Gary Parr watches with boyish wonder as hundreds of chocolate drops roll off a massive piece of Italian machinery.
The executive who has worked on some of Wall Street’s biggest deals holds quite the golden ticket. Parr owns the equipment, hired the chocolate makers and approves the fillings for every ganache (caramel with sea salt and almond butter have already passed muster, while mint is in testing).
By day (and plenty of nights) Parr works at the second-largest private equity firm in the world. In his spare time, he’s building a luxury chocolate brand using ethically sourced cacao from Latin America.