Four very chocolate batch-filled years ago I created this newsletter as a way to share my always-evolving experiences and lessons as a longtime (curious as heck) bean to bar craft chocolate maker.
If you landed here looking for my online course, you can find details here
If you’d like access to all the earlier posts here that you’ve missed (they’re behind a paywall now), email mackenzie@thenextbatch.com for payment info; $25 gets you everything.
My goal: offer a voice of clarity to small batch chocolate makers and anyone interested in our craft, by writing through the lens of in-real-life, hard-won (AF) insights.
A tip on using the Next Batch newletter: it’s not just a newsletter! or one of those sales emails that lands in your inbox. What I mean by this is that all my posts are archived here (saved, like a resource library).
If you need help finding what you’re looking for, or want to ask a bean to bar question, feel free to email me.
Commenting or asking questions on the posts is a really great way to hear from other makers besides me, and TBH, it helps other readers feel less shy about asking their question, or offering a thought; sales emails don’t offer this! but if you look at the bottom of the emails I send from this Substack publication you’ll see this:
If you’re new to making chocolate or struggling to get the results you hope for, I offer a comprehensive, deep dive into the craft of bean to bar online course that is hosted on The Next Batch School website.
Thank you for dropping by! You can find more about me and my bean to bar approach here
“Thanks for all the fantastic posts and information that you provide. Every time I read one of your posts or watch one of your videos or classes, I find a new door that I can open. And most of the time I hadn’t even realized the door was there, let alone that I could open it. “
—Darren, Japan
I've taken your inclusions craft webinar. I've read your free emails for a while, and now I'm diving into my own little business, and I know you have fantastic insights into how to make that happen more smoothly.
—Jake, US
I love the work you do and I am going to jump on and do my part as well so I thank you for educating all of us … here’s to more years of chocolate making
—Aisha, US
Hello Mackenzie, I've been following your work for a few years and enjoy what you create. As a fellow maker, I love how you write and tell your story and never give up on your passion for excellence. Lord knows it's difficult to create and then find your market, or rather how to get the people who are desperate to find you actually find you. It's hard. Keep going!
—Mark, US
I have been a chocolatier for over a decade. Making craft chocolate enticed and intimidated me. I never felt ready to try it. Then, one day, I was listening to Lauren's Well Tempered podcast where she chatted with you and I was so touched by your conversation. I felt like I was invited by a kindred spirit to meet chocolate in a new way. A more playful and poetic way. Thank you.
—Christy
Bean to bar maker in Norway that loves the sharing spirit in the community but at the same time don’t mind to pay for extra quality content like yours! Thanks for sharing and giving option for both free and paid subscriptions.
—Kjell, Norway
I was not in a position to join earlier but I am now able to do it. I absolutely adore the work you do. Thank you for being real/funny and not fluffing about. Cant wait to learn more from you.
—Kristy
Please note: All of my writing, lessons and insights, my photography, and graphics is human-conceived and human-powered, created by me, without the use of AI.
