Today we’d like to introduce you to Adam Thomas.
Hi Adam, thanks for joining us today. We’d love for you to start by introducing yourself.
After over 20 years of making sweets in celebrated kitchens worldwide, Chef Adam Thomas launched his brand, Thomas Craft Confections, in Brenham, TX. Adam began his professional journey working at a San Diego bakery at age 18 with Alsatian master baker Pascal Zindel, and it was there that he realized that confectionary arts were his calling. During a successful apprenticeship at the prestigious Ritz-Carlton Laguna Niguel, Adam connected with long-time mentor Jean-Francois “Jeff” Lehuede. While still working at the Ritz-Carlton, Adam took on a second role at the St Regis Monarch Beach Resort to learn from pastry chef Stéphan Tréand, MOF. After becoming Head Pastry Chef at the Ritz-Carlton Marina Del Rey, Adam was sent to help open other Ritz-Carlton hotels in Abaco Island, Bahamas, and Denver, Colorado. From there, Adam was sent to Enniskerry, Ireland, to assist with another opening at the Ritz Carlton Powerscourt. Then, there were chocolate competitions in Cologne, Germany, Madrid, Spain, and chocolate science in T’Hain l’Hermitagel, France, and Schwyz, Switzerland. Adam went on to Executive Pastry Chef residencies at Capella Singapore, The Beverly Wilshire, Beverly Hills, and the longest-running 5-star resort in the country, The Broadmoor Resort in Colorado Springs. In Colorado, Adam was able to sink his teeth into the baking and pastry program and make it one of the very best in the country. Adam now owns and operates Thomas Craft Confections in Brenham, Texas.
Would it be a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
It certainly has been a challenging road. When you become the business owner, you become the problem solver: an electrician, plumber, marketer, public relations, human resources, landscaper, social media coordinator, etc. And that’s after you work on what your company provides as a service. Adjusting to the environment and community was a lesson in itself. The Brenham community welcomed us with open arms, but there was still an acclimation period. While we are a small business, what we offer is considered high-end or refined. So, with that comes high-end and refined service, packaging, and experience. Balancing out driving revenue and keeping the standards is a daily challenge. We also do a lot of shipping with online e-commerce and corporate/wholesale accounts. Learning to say no if the opportunity doesn’t align with our vision and standards was a hard lesson.
Thanks for sharing that. You could tell us more about your work.
I am a chocolate guy. Throughout my career in hotels and restaurants, I slowly focused more and more time on chocolate and confectionary work. So, the transition to open our confectionary business was easy. I am proud of my time as a judge and educator for the prestigious Valrhona School in Brooklyn, NYC. I got to align myself with some of the best names in the business. What sets me apart is my commitment to the idea of genuine hospitality. I never question what I am doing because I believe in caring for people and ensuring we can make them happy with food.
The crisis has affected us all in different ways. How has it affected you, and any essential lessons or epiphanies you can share?
There have been so many lessons during this pandemic. The most important one is that no matter what is happening in the world, even a virus we don’t know much about, people will always want to go out and eat and be patrons of small businesses. This was truly humbling to see and witness. The F&B industry will always have its ups and downs through different economies, but diners will always need a place to go—a place to gather.
Contact Info:
- Website: www.thomascraftconfections.com
- Instagram: https://www.instagram.com/ThomasCraftConfections/
Image Credits
Fields of Heather Photography
