Think, Do and Eat Chocolate

Constance Menzies pauses mid-conversation, apologizes and gets up to provide direction to an employee at her St. Boniface shop, Chocolatier Constance Popp.

 “I have to do something when I think of it,” says Menzies. Thinking and doing sum up Menzies well.

Thinking about the impact of her business on the environment and doing something about it has been part of her business since she opened in 2007 as the first cacao bean to chocolate bar maker in Manitoba.

She holds a master’s degree in Natural Resources Management and has been loyal in her support of social and environmental causes such as Save Our Seine, along with many others throughout the years. Her commitment to low waste and compostable packaging has been in place since day one.

Her thinking also starts with listening.

When her customers asked for sandwiches, she thought about how to do it and do it well before making the leap to provide them. “We’re a chocolate shop. They wore me down,” she laughed. “People come to St. Boniface from The Forks or the Human Rights Museum and want to have something to eat and keep on going.” The shop also offers natural gelato, creamsicles and ice cream cookie sandwiches, iced coffee, lemonade and milkshakes.

Menzies, who won a Mayor’s Award for outstanding contribution to the Provencher Boulevard Business Improvement Zone last month, hesitates to offer broad advice for other entrepreneurs.

“I can share my own experience,” she said.

“There are two parts to business. The outer world, how the business looks and how people perceive it. “It’s almost easier to make something popular. Almost. Then there is the inner world of how it functions and works. If you put your time and energy to the core, your business will gain strength over time.”

For her, this meant focusing on her employees’ needs and valuing the work they do and how it contributes to the success of the shop. “I didn’t want people working overtime hours, I didn’t want them to be stressed.” Menzies provides benefits and covers all expenses for employees’ continuing education. “We invest in our staff.”

The pursuit of creativity and excellence is front and centre. “We hustle. We do the legwork.” Menzies and members of her staff have travelled to chocolate shops around the world, meeting with owners in Montreal, New York City, Paris, and London. “If they can make it in those competitive markets, we want to learn from them and see how to make it work here.”

Others are looking to what she’s doing in Winnipeg, too, from the way Menzies expresses her creativity through events like In Wonderland, with chocolate and pastry-inspired food, drinks, music and entertainment and the way the shop has become part of cultural celebrations including Festival du Voyageur and the Winnipeg Folk Fest and the inaugural MB Food Fest.

“I feel like I’m only getting started.”

All photos by Claudine Gervais