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Description:
SAVOIA has raised $10 of the $14 million needed to finance a Grand Café in Manhattan, a chocolate factory and pastry production facility in the Bronx, and initial operations.
SAVOIA will be unique worldwide: starting with new, state-of-the-art, Swiss-made equipment, Savoia will make the highest possible quality chocolate at a small scale. The chocolate will then be used to craft artisanal bonbons and sold in the café, on-line, and through other limited distribution channels. The beautifully designed café provides a memorable experience for clients, and depth, impact and leveragability to the brand. Light meals, fine pastry, coffee, tea, and beverages will be served from early morning through late at night, with an emphasis on wine and spirits later; a retail space will sell chocolates, pastries, and other items for gifts or take out. An emphasis on extraordinary design will be another of SAVOIA’s hallmarks, having a distinctive, Wiener Werkstätte motif.
Founder Bruce Gilardi’s unique and multi-faceted background will make him a strong and successful CEO: A degree in hotel administration from Cornell, an MBA from Harvard, and years of experience as an officer in the U.S. Navy, a VP at Goldman Sachs, and many positions in various hospitality venues. Bruce’s ability to attract, motivate, and retain a superb team is a key advantage: he has already assembled an impressive group of industry specialists, expert advisors, key employees and partners, who have provided tremendous advice and support to SAVOIA.
Bruce has been working on SAVOIA for over three years, is already well known in the industry, and is considered a chocolate expert due to his knowledge of cacao cultivation, processing, food science, and culinary training.