Savoring Sustainability: A Day at Page Springs Cellars
Following a fantastic start at Enchantment Resort, our next stop on our Rout 66 road trip was Page Springs Cellars. As we arrived, the vineyard's lush, green landscape and serene ambiance greeted us warmly.
Page Spring Cellars is renowned not only for its exquisite wines but also for its commitment to sustainability. Here, we visited Eric Glomski, Owner and Director of Winegrowing, with whom we discussed the importance of making a positive impact in the land, the community we live in, and businesses taking responsibility for their practices.
Eric Glomski greeted us with enthusiasm, eager to share his sustainable practices and how they resemble the ones at República del Cacao. He took us on a tour of the vineyard, explaining how organic farming methods, water conservation, and soil health are integral to their operations. There are many similarities in the creation of wine and chocolate, and it all starts with the terroir. The terroir is a term used to describe the environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat. The terroir gives fruits their distinctive flavor notes. For Page Springs Cellars, their wines are characterized from the region of Arizona. In the case of chocolate, cacao grown in Mexico gives the distinguished spice and toffee notes to chocolate.
A highlight of our visit was the wine and chocolate pairing session, where Eric matched their red wines with our Dark Chocolate Mexico 66%. Eric explained, "Sustainability is about creating products that are not only good for the environment but also exceptional in quality. This pairing is a testament to that philosophy." At República del Cacao, sustainability is also integral to our business model. As a B Corp, we believe in making a positive impact on society. All of our actions are guided by four pillars: responsible sourcing, conscious gastronomy, community of value, and environmental commitment. It's inspiring to see how sustainable practices can enhance the flavors and quality of both wine and chocolate.
Our day at Page Springs Cellars was a remarkable journey into the world of sustainability, demonstrating how conscientious practices can lead to exceptional products. You can learn more about our sustainable practices here. As we move on to our next stop at L'Auberge de Sedona, we carry with us a deeper appreciation for the sustainable ethos. Stay tuned as we explore the world of hospitality and elegance.
CANADA
Canada consolidated its position this year as a key market in República del Cacao's international expansion, with the official launch of the brand in Montreal and Toronto, two cities renowned for their diverse gastronomic scene and high professional standards.
These events were led by Andrea López, our corporate chef at República del Cacao, who spearheaded the brand presentation, accompanied by chef Javier Guillén. Together, they shared with customers and potential customers a direct approach to our brand's culinary philosophy and the essence of Latin American chocolate.
One of the highlights of this visit was the creation of a dessert buffet, designed and executed by Andrea as a demonstration of the technical potential, versatility, and functionality of chocolate in professional applications. The proposal included chocolates with different fillings, mini desserts with multiple textures, petit fours, mini cookies, and mini cakes, developed with a conscious gastronomy approach, with less sugar, less fat, and a focus on highlighting the unique notes of each cocoa origin.
The activations took place in high-end gastronomic venues. In Montreal, preparations were carried out in the Sofitel's pastry shop, alongside its kitchen team. In Toronto, the work was carried out with the support of the Four Seasons team, creating a professional environment that allowed for in-depth exploration of the creative and technical potential of the products.
Beyond culinary demonstrations, these meetings allowed us to deepen our dialogue with the Canadian gastronomic community, understand market needs, and strengthen relationships in a country that particularly values the triple social, environmental, and economic impact.