As Easter approaches, it’s one of the busiest times of the year for chocolate shops around Australia.
According to analysis from market researchers IBISWorld, Australians spend approximately $2.9 billion over the Easter period - and chocolate makes up around $200 million of that expenditure.
Among those prepping for the holiday period are the sisters behind Adora Handmade Chocolates.
The word Adora means ‘a gift’ in Greek – and it’s a fitting name for the popular chocolate cafes which have been delighting Sydneysiders for more than two decades.
Adora cafes can now be found in the Sydney CBD, Earlwood, Parramatta and Newtown, and the business turns over almost $3 million each year.
But their current success is a far cry from the way their business journey began, way back in 1994.
Adora's handmade chocolates (Supplied) Source: SBS Small Business Secrets
“I laughed because we had no business sense about it. We had food sense, so that wasn’t the hard part about starting the business,” part-owner Tina Angelidis says.
“It was more the business administration and understanding how you balance books and what you do.”
The first Adora store was opened in Earlwood, in Sydney's south-west 24 years ago, but managing their first business venture came with some unexpected challenges for the sisters, who admit they underestimated how difficult it would be.
“I remember distinctly one year it was Christmas, and we had so many orders coming in,” Katerina Stavropoulos said.
Katerina Stavropoulos (left) and Tina Angelidis (Supplied) Source: SBS Small Business Secrets
“I think we worked 23 hours, and I was pregnant… a supplier of chocolates came in to say Merry Christmas and I burst out crying.”
While the two women were trying to navigate the complexities of being first-time entrepreneurs while raising two young families, tragedy struck - creating testing conditions for the two sisters.
“My daughter had cancer, and that was a really trying time, and then my husband died,” Katerina said.
But, the close bond between her and her sister helped Katerina overcome the personal heartbreak.
“Whether it was children being sick, or husbands leaving or husbands dying, I think they’ve all been challenges that we’ve both had each other [for] support,” Tina said.
“Having a family network really helps to support you through all those challenges.”
After more than 20 years in the chocolate business, production has tripled for the Adora co-owners, and they’ve increased chocolate varieties to more than 60 flavours.
The business employs almost 30 staff – a far cry from the home kitchen set-up they worked from in the early months of the business.
Adora employees decorating chocolates (Supplied) Source: SBS Small Business Secrets
However, business success has also brought its own tests for the entrepreneurs, as the owners try to keep the momentum going while staying true to themselves.
“It was a very big challenge to scale up, but keep the same quality,” Ms Stavropoulos said.
The business owners say part of their success lies in their unwillingness to cut corners, or sacrifice taste for lower expenses.
“We make a lot of handmade truffles which we hand roll, so we only use couverture chocolate,” Ms Angelidis said.
“It has real cocoa butter, instead of vegetable oil. Cocoa butter is a lot more expensive and over the years, people have changed chocolate by adding a little bit of vegetable oil. But you can tell in the flavour profile that it’s just not right.”
The sisters are now thinking about the future of their chocolate empire, as their children have decided not to follow in their footsteps.
Adora's Easter chocolates (Supplied) Source: SBS Small Business Secrets
Despite the long hours and the challenges they’ve been through, Ms Angelidis says working alongside her sister has been rewarding and enjoyable.
“People ask if we’d do it again. Would we do it again? Yes,” she said.
