Today we’d like to introduce you to Nicole Patel
Hi Nicole, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I have a Bachelor’s and Master’s of Engineering degree from Texas A&M University. I started my career at Motorola in Austin, Texas, working in the semiconductor fab and yield improvement team. I earned a Master Black Belt certification from Motorola and oversaw the Six Sigma continuous improvement program at Freescale Semiconductor, focusing on quality and customer satisfaction and ended my engineering career as a Director of Quality. All of these experiences built the foundation for Delysia Chocolatier.
One might ask how manufacturing semiconductors teaches one to make chocolate. It doesn’t directly, but indirectly, it established a foundation for the importance of quality products and exceptional customer service, as well as provided the discipline and drive needed to be a small business owner. I have never worked so hard in my life!
I made my first batch of chocolate truffles when I was pregnant with our oldest son. My husband came home from work and asked for help finding holiday gifts for his employees. I didn’t have the energy to go shopping and decided to make something instead. I had been watching a lot of cooking shows and one about making chocolate truffles was especially intriguing to me. Unfortunately, the recipe for chocolate truffles from the television didn’t work! So I started playing with the ratio of ingredients, changing this and altering that. I sent very ugly hand-rolled truffles (we actually teach a virtual class on how to make these) to the office in hideous tin packaging. Much to our surprise, everyone loved them – and kept asking for them every time there was a potluck, get-together, or simply visiting our house.
I found myself more and more often in the kitchen making chocolates. It actually became a fun outlet from my stressful engineering job. (I always loved to be in the kitchen and in college I would procrastinate from studying by making 20+ dozen cookies). After 18 months of making more chocolates than we could consume, we decided to launch Delysia Chocolatier. The goal when we first started was to book one wedding or event per month, creating unique party favors for the celebration. And, from there, we grew!
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
If someone says that owning a small business is easy or without struggles, they probably didn’t take risks. I like to say that I was ignorant going in, that I didn’t know what I didn’t know. I enjoyed making chocolate. I loved watching people’s reactions as they indulged in our unique confections. I didn’t know anything about running a food business or marketing or sales. I didn’t know what I didn’t know. I learned as I went along, much like a new mother learns as her infant grows.
I think if we knew all of the struggles going in, no one would ever start their own business. A reasonable person would look at the pros and cons, the risks versus rewards, and conclude that the risks outweigh the benefits. On paper, this is how it would probably be viewed.
But the passion and drive of a new challenge, the desire to break into a market, and the excitement to develop and introduce something new to consumers is exhilarating. And that’s what drives small business owners. We don’t do it for the glamour nor the large paychecks. We do it because we love creating something for our loyal customers. Even after 14 years in business, every day is a new adventure. There are still many struggles and the type of challenges changes over the years. Early on, it was paperwork, licensing, permitting, etc. I had to rent a kitchen (by the HOUR, none the less), to handcraft our chocolates. Later it was the struggle of growth and how to fund it.
We launched Delysia Chocolatier in 2008, right as the financial crisis hit and banks would not loan funds to small businesses. We ended up investing in ourselves, cashing out our savings and retirement funds, basically anything we could find, to purchase our Culinary Center in Northwest Austin which allowed for the expansion of our production capabilities. It was exciting to have our own space, but adapting from a 6-foot rented table to 2,000 square feet was incredibly challenging and we learned many lessons along the way.
Even when you think you have it all figured out, new challenges arise. Embrace those challenges as they offer opportunities to adapt and innovate. Right now the cacao shortage is reshaping the chocolate industry, much like the pandemic did before. From rising cacao prices to supply chain disruptions, every day brings a new puzzle to solve. One thing I’ve learned—resilience and creativity always lead the way. Just as we have navigated through past challenges, we are continuously finding new ways to source, craft, and deliver exceptional chocolate, ensuring that every bite remains just as indulgent as ever.
Can you tell our readers more about what you do and what you think sets you apart from others?
As the owner and chocolatier, I believe that chocolate is more than just a treat—it’s an experience. As the owner and chocolatier, my passion lies in transforming life’s everyday moments into something extraordinary. Our tagline, For life’s every occasion®, is at the heart of everything we do. Whether it’s a celebration, a gathering with loved ones, or simply a moment of personal indulgence, our handcrafted chocolates are designed to make every occasion memorable.
My journey to chocolate-making was anything but traditional. With a background in engineering and a Six Sigma Master Black Belt certification, I approach chocolate with the same precision and attention to detail that I once applied to process efficiency. What started as a stress-relief hobby has grown into an award-winning artisan chocolate company, recognized as 2025’s Best Chocolatier in the Americas with over 88 industry accolades.
Quality and creativity are at the core of Delysia Chocolatier. I source only the finest sustainable chocolate and freshest ingredients to craft unique confections—like being the first in Texas to create wine-infused truffles. But what truly sets us apart is our ability to craft experiences, not just chocolates. Every bite tells a story, evokes emotion, and turns an ordinary day into something unforgettable.
Take an ordinary day, add Delysia Chocolatier chocolates, and make it extraordinary.
The crisis has affected us all in different ways. How has it affected you and any important lessons or epiphanies you can share with us?
As a small business owner, the start of the pandemic was a very trying time. What was my next move? Could we continue to operate? Where could I purchase hand sanitizer? Face masks? AND – Why can’t I find heavy cream anywhere?
I think the most important lesson I learned was to adapt. Go with the flow, don’t fight it, and often things run more smoothly than you would think. I have definitely, after almost 3 years, learned to roll with the punches.
The best adaptation we made was in March 2020, at the beginning of the pandemic. We were the first to begin hosting virtual chocolate tastings and people loved them! Our public tastings would sell out immediately and then corporate clients began asking for private events. Attendees loved learning our simple but systematic approach to unlocking the aromas and complex flavors of handcrafted chocolate, as well as how to taste chocolate just like the experts.
Contact Info:
- Website: https://delysia.com/
- Instagram: https://www.instagram.com/delysia_choc/
- Facebook: https://www.facebook.com/delysia.choc
- Yelp: https://www.yelp.com/biz/delysia-chocolatier-austin
