The Secret Chocolatier is a modern small business with old-world roots. Bill Dietz, a second-generation pastry chef, had found himself at a career crossroads after 40 years in the trade. Meanwhile, his son-in-law Andy Ciordia had been building technology businesses. In April 2009, the two men and their wives, Karen Dietz and Robin Ciordia, gathered around the kitchen table for a family meeting, and The Secret Chocolatier was born. With an objective of building a self-sustaining family business, manufacturing and selling a premium quality product that delivers a blissful customer experience, they have found a “sweet spot” in their competitive niche. T oday, The Secret Chocolatier does over $300,000 in annual revenue through two outlets of their own, seven additional retail part

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