Today’s post is an interview with Robert Ludlow, owner & chocolatier of Fleurir Chocolates
Start by telling us a little about yourself
R: Let’s see, my name is Robert Ludlow. I have two awesome kids who are hilarious. I love sharing what I do with them. That’s probably why they are in the shop way too often. Other than that, I like spending time with my family, love cooking, especially with my kids, and seeing friends. Oh, and I really like strawberry milkshakes.
Talk a little about your culinary background
R: Well I’m a classically trained chef turned small business owner and chocolatier. I studied at Cordon Blue in Sydney, Australia before returning stateside. I started in fine dining; wasn’t really my thing. I moved into pastry, then into sugar work, and finally landed in chocolate.
So, why chocolate?
R: Chocolate is totally different than fine dining and I love that about it. There is endless chaos in cuisine and, don’t get me wrong there absolutely is too with chocolate, there just isn’t nearly as much. People are also literally always happy when you give them chocolate. I was, and am, allowed to express my creativity with chocolate, which cuisine didn’t allow. All for really happy and nice people I might add. I really like being able to be as creative as I want while still making food and creating things people enjoy.
What’s your inspiration behind the products that you make?
R: Everyone remembers the first time they had chocolate. Or most people have positive memories attached to chocolate. It brings back memories, ya know. I vividly remember being a kid and eating fudgsicles outside with my dog. I love that about chocolate. I like being able to play with something that so many people have enjoyed for so long while elevating it and helping to create new memories. Our bars are all based off different U.S. regions; like we have a Northeast Bar and a South Bar. I wanted to create products that people can relate to no matter where they are from and, like I said, cultivate something that people not only love but can also make new memories with.
Ok, last question. How did you come up with the name Fleurir?
R: We get a ton of questions about that. Basically, when I was still coming up with the company I really didn’t want my shop to have a boring name, which was something I thought was kinda common for chocolate shops. I wanted our name to be fresh and light, almost springtimey. It had to fit with the aesthetic of what we were trying to do and the products I wanted to create. When we were going through options we kept coming back to the word “blooming”. I loved that. I wanted my chocolates to bloom, the flavors to blossom. We looked up what it was in French and went with that because it was classic and clean. So Fleurir; to bloom or to blossom.