Owners Sam Ratto and Chris Heavener inside the factory. (Photo: Chase Heavener)
Preservation is often defined as an action with an end date: the act of saving - through advocacy; policy; or blood, sweat, and tears restoration - places for future use, memory, and appreciation. But regardless of how it's typically regarded, a more holistic "preservation" doesn't end when the paint dries. It's just as much about moving into and using those old places as it is about saving or restoring them.
Enter Sam Ratto and Chris Heavener: two friends who decided to follow a dream and open Videri Chocolate Factory in a c. 1912 railroad depot in Raleigh's warehouse district. They're preservationists because they connected with the warmth of an old building in a changing neighborhood and decided to move in. Here's their story.
The exterior of Videri's space in the historic Depot building. (Photo: Chase Heavener)
How did you two meet and what inspired you to start an organic chocolate factory?
Chris: I’ve been publishing a literary and arts magazine for about five years now, but before that I worked at a wakeboarding magazine, which is where I met Sam. He worked for a shoe company that catered to the same industry. Whenever he would come to town for trade shows and events we’d always hang out. We shared a dissatisfaction for the limitations and ethos of the industry so we both got out of it around the same time.
Sam: When I moved to Raleigh in 2009 with my then-fiancée (now wife) Starr, we got jobs through a friend at a bean-to-bar chocolate factory here in town. Something lit up in my brain when I sat in front of a pile of beans that needed to be sorted. I began to do tons of research and applied that to making their chocolate taste better. I brought a lot of ideas to them about moving towards organic and fair trade chocolate, but they didn't want to focus energy on that, so I left, looking to do something else. Chris came to me in February of 2011 and said, "You’re good at making chocolate and I think we can make a great, sustainable business."
Sam sorting beans at the Videri factory. (Photo: Chase Heavener)
What is your favorite part of the chocolate making process?
Sam: My favorite part of chocolate making is the artistry you have to weave into the pure science of chocolate making - putting together a wonderful puzzle of flavor and consistency.
Chris: Eating it is obviously number one. But other than that I just like the opportunity to work at Sam’s side and help him out in the factory. It’s given me an appreciation of the artistry required to make great tasting chocolate.
Freshly-made chocolate. (Photo: Chase Heavener)
What businesses did you look to for inspiration when you were starting Videri?
Chris: There’s a great – and very successful - chocolate company out of Seattle called Theo that makes fantastic chocolate in an ethically responsible way. Sam and I both read Patagonia founder Yvon Chouinard’s book Let My People Go Surfing: The Education of a Reluctant Businessman – his is a good example of a company that makes quality products customers want while attempting to look out for the environment and their employees.
The logo, the building, and the beans. (Photo: Chase Heavener)
When you were choosing where to locate the chocolate factory, what type of space were you looking for?
Sam: When we were looking at spaces to start and grow our chocolate factory, we wanted a warehouse space that could accommodate the daily production of chocolate, but also have a warm, welcoming feel. When we saw the Depot building, it seemed to be a perfect combination.
Chris: We wanted a place customers and employees alike would want to spend time in. We looked at a few properties but nothing came close to the natural character and warmth of the Depot building.
Chris taking care of the scraps. (Photo: Chase Heavener)
Why was it important to be in that kind of space?
Sam: It is important to be in a warehouse-type building because it evokes craft and proper building techniques. This building was completed in 1912 and is still standing strong on its original foundation.
Chris: People who come into the space are much more than customers, they’re members of our community. We want to respect and honor that by providing a place to bring the family, a place to bring a date, a place to throw a party, a place where basically everyone is welcome. There’s something stale and subtly hostile about most modern utilitarian business buildings. The industrial era style of the Depot cultivated this feeling of possibility and imagination that’s hard to replicate.
Another view of the integrated signage. (Photo: Chase Heavener)
What does your space say about you, the company, and the chocolate?
Sam: This space says that we care about hard work and dedication to our beliefs of being a sustainable company. This space is welcoming and comforting, two very important things when it comes to chocolate.
Chris: It reflects our attention to detail, our respect for the processes that shaped the industry and our commitment to look to a future of conducting business in a manner healthy for the community and for the environment. The space suggests we’re making every effort to produce the best tasting chocolate in a responsible fashion.
The finished products. (Photo: Chase Heavener)
How do you hope to shape and be shaped by the area around you?
Chris: I hope the community embraces us as much as we’re attempting to embrace them. I’d love the company to be shaped by the needs and desires of the community. I’d love to be part of a discussion that makes us as beneficial to the Raleigh area as possible.
David Garber is the blog editor at the National Trust for Historic Preservation. He is eagerly awaiting his first shipment of Videri chocolate. Solely for research purposes, of course.
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