How It All Began: Beaux Bows and Cocoa Atelier

Hannah Mullen
Posted January 9, 2013 in Food & Drink Features, More

In light of our Dublin’s 25 Best Independent Retailers blowout, we decided to find out the motivations and difficulties of opening a city centre shop all by yourself

Beaux Bows Independent Boutique

Ailbhe Stafford, Beaux Bows

Where did the idea for Beaux Bows come from?

I’ve always wanted to have my own business. Originally, I wanted to open my own art gallery and sell works by Irish artists. I have a degree in the History of Art and it’s something I’ve always been passionate about. That idea fell by the wayside though when I
graduated in 2009. I ended up working in retail for some time; I worked in Top Shop, Fields jewelers and few more small boutiques around Dublin. I really enjoyed it and so the idea of opening my own boutique was born!

How did you go about setting it up?

I spent about a year sourcing the right suppliers, finding stock that was unique. I had an idea of what I wanted Beaux Bows to represent. A major problem I had was finding a premises, I found it difficult dealing with land-lords and letting agents because I was only 24 at the time and I felt they didn’t take me seriously, that definitely made me stronger and more determined to open. I eventually settled on the Georges Street Arcade, I love the place! I used to run amok around it when I was a teenager with my friends, sitting in Simons Cafe for hours with one cup of tea between five of us!


Why did you feel Beaux Bows would do well?

I didn’t go in with an idea that Beaux Bows would do well. To be honest it was more wishful thinking and a bit of blissful ignorance on my part. I just really wanted to do it! I’m constantly trying to come up with new ideas to improve Beaux Bows. You never stop and think, “yes, this is all going very well”. Opening in a recession has taught me to not take business for granted. I feel very fortunate to be able to say it’s going relatively well. That being said, there aren’t enough girly, inexpensive boutiques in Dublin (that aren’t vintage) so I had that thought in mind when opening Beaux Bows.

What’s different about Beaux Bows to other similar shops?

I’d like to assume that Beaux Bows offers a relaxing friendly shopping environment. My ultimate aim is to provide affordable, kitsch and ultra feminine clothing and accessories. Most of my stock is bought with either my own or my friends’ style in mind, it’s quite personal. Beaux Bows is 100% me, from the clothing, to the general atmosphere,
so it’s wonderful to see people appreciate that – there’s no better feeling. Beaux Bows is a reflection of who I am and that’s what makes it different.

What do you enjoy most about it?

There’s lots of stuff! But I have to say the part I love most is Visual Merchandising, putting my own stamp on things. I think it’s very important for a boutique to take pride in display; it can completely alter the whole feeling of a place. I love how it’s constantly changing; you can mark an occasion with whatever display you’re executing. I’d love for Beaux Bows to become known for its window displays and various bow filled corners inside.

 What’s the hardest part?

I always refer to running a boutique as a labour of love albeit more love than labour, thankfully! I have no employees so for most of the year I work Monday to Saturday and close on Sundays; in the weeks coming up to Christmas I work seven days. That’s definitely tough, but that being said I wouldn’t have it any other way. I love working for
myself and I’m very lucky to be able to say that! I’m also very lucky to have a very supportive family; my lovely mum fills in for me every now and then.

Clementine Agron, Cocoa Atelier

Where did the idea for Cocoa Atelier come from?

Marc Amand, founder of La Rousse Foods (fine food supplier for hotels and restaurants all around Ireland), French chef, always wanted to create a chocolate shop in Dublin similar to the ones you can find in France and that would offer premium quality products.

What’s the difference between the chocolates here and the chocolates in other shops?

The quality of the cocoa and the cocoa content. In Butlers we would see more milk chocolate. Here you would have more dark chocolates. That’s something that people are looking for as well. We could see there was a market.

How did they go about setting up Cocoa Atelier?

There was more than half a year of research on how to set it up. Marc wanted to have very clean lines. Everything is black and white, very symmetrical, clean lines to enhance all the products so that you see the products and not just the decoration around it. The idea was to focus on the products and having the products be very good ones

Tell us about your chocolate training.

One Christmas I was looking for a seasonal job, I dropped a CV into Maison du Chocolat in Paris, I liked it so much that I decided I wanted to work in fine food and in particular chocolate. I was lucky enough and motivated enough that I got kept on and I worked there for two years. I applied for my food and wine MBA and I wrote my memoir on the chocolate market in Ireland.

Tell us about your more unusual products.

We have our fresh hot chocolate that is already mixed and we do it to take away as well. The éclairs are quite unusual as well in that they are made the French way with the chocolate custard instead of cream. That is the real way. The caramel and the chocolate pastes are both very good sellers. People use them as a sauce or as a hot chocolate ganache or also as a spread.

Where do the ideas for the chocolates that you do make come from?

There’s a lot of traditional flavours that you would find in traditional chocolaterie from France or Switzerland or Belgium and then the idea was to base ourselves on continental chocolate flavours. It’s all about brainstorming and seeing what’s in season and what’s in fashion. For example lime, with the rise of cocktails, mixology and mojitos, lime has been the one flavour that people really know about and like. So lime was a definite choice and also it’s not too common. Its about surprising people and surprising people well but also having the basics so they are comforted by the fact that they can recognize the the flavours. Very high-end chocolates can intimidate people and that’s why we always open the door to invite people in.

Do you find that people are interested to try different things?

Yes, we have more people who are adventurous than people who are conservative.

What do you enjoy most?

It’s my specialty, it’s my life. I studied it and I have written a memoir about chocolate in Ireland so chocolate is my passion. I have found my dream job working here. Its getting up every morning and knowing you work in your element.

What’s the hardest part?

Sometimes the open door and the Irish winter. When you love your job there is no hardest part. I work in my element.

 

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