The chocolatier who took her passion to the desert
athy Johnston is so in love with chocolate, she lies awake at night thinking about it. “For as long as I can remember, I have been obsessed,” she says. But as chief chocolate officer of Dubai-based chocolatier Mirzam, that’s a healthy fixation to have.
At first, the company’s plan was to primarily export its offerings to the U.S. while slowly building a market in the United Arab Emirates. But locals quickly embraced the company’s unique chocolates, which are known for their Emirati flavors and spices such as cardamon, almonds and pistachios. Nearly as soon as Mirzam’s team opened their doors for tastings, the company sold out of all of its stock—a sign as strong as any that Dubai was a more promising market than the team first thought.
That dream has come true at Mirzam, where Johnston oversees everything from sourcing to production, packaging, and sales. But her true passion is coming up with innovative new sweets, with a focus on incorporating traditional Emirati recipes into the company’s offerings, including its popular crepe-like rigag bread; saffron- and rose-infused halvah ; and aseeda .
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