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»Start Up Spotlight« mit PARS Pralinen

In our section »Start Up Spotlight«, we regularly introduce you to exciting new start-ups in sisterMAG. This time: PARS Pralinen  from Berlin, founded by the artist Kristiane Kegelmann.

»Start Up Spotlight« mit PARS Pralinen

  • Industry: Patisserie
  • Headquarter: Berlin
  • Founder: Kristiane Kegelmann

1. Please introduce yourself and PARS Pralinen: who are you and what do you do?

I, Kristiane Kegelmann (born in 1990 in Munich, Germany), completed a traineeship in classic confectionery and, upon graduation, took up a leading position at the prestigious Viennese Royal Confectionery DEMEL to become a master at the craft.

Since 2014, I have also been actively working as a sculptor. My work has been exhibited at the MAK Museum für Angewandte und Zeitgenössische Kunst Wien (Museum for the Applied and Modern Arts), as well as galleries, and has been published in several publications, including Vogue Germany and Time Magazine. I live and work in Berlin.

In 2016, I started to work on exclusive, unique, and individual editions of chocolate truffles – since 2019, these are available under the label „PARS“ (lat.: part/piece). With a PARS truffle, you have a very special kind of delicacy on your hands. They stand for a seduction of the senses; a moment of pause and joy. Ingredients are of incredible importance so this moment of indulgence can truly unfold. The product and what it is made of can only impress in its natural diversity when the ingredients are produced mindfully and in the ways of sustainable farming. Our PARS truffles are a product that unfolds its enchanting effect on special occasions. If such a special day should stay in the minds of your beloved guests, the pieces can be given out or added to a buffet of desserts. hey will surely leave every connoisseur with a smile on their face. Our unique product will be available at KaDeWe from Fall 2019 and is also being handmade by a small manufacturer in China, available for sale in Beijing (BOOMPOPS). It is also the truffle of choice for brands like Louis Vuitton, Porsche, Audi or Ziegert Immobilien to spoil their guests and customers with a sensual specialty. We also regularly receive orders for weddings, birthdays, and other celebrations.

2. How did you get the idea for PARS Pralinen?

I have always enjoyed discovering the world with my hands. That’s why I decided to enter the world of confectionery/patisserie and completed my Meister (highest level of craftsmanship in Germany). At the K.u.K. Hofzuckerbäckerei Demel in Vienna, I created spatial cakes and figures of sugar. But all of this wasn’t enough. I wanted more than just the outer shape of my creations to be convincing; I wanted the inside to have an appropriate meaning, too. My path lead me not only into the arts – through sculpting – but also to reconsider the chocolate truffle in a completely different way. So I started creating utterly novel fillings for my PARS Editions. The result charms in both shape and content so that the consumption of each truffle sets off an unusual firework of the senses.

3. What is special about your products? What is the concept behind PARS Pralinen?

Every step of work is completed by hand, which makes every piece unique in its appearance. Our chocolate truffles offer the opportunity to keep our contacts in the areas of gastronomy and agriculture and to pass them on. We use the highest quality ingredients from small producers and exceptional products, most of them produced organically – but not necessarily as great quality is not determined by a certificate. Often the ingredients come from the region around Berlin (with the exception of a few ingredients like our chocolate, which comes from reliable producers of the highest quality – we only use Chocolate Naive from Lithuania and Felchlin from Switzerland). This not only makes for great taste but also offers us the opportunity to experiment with seasonal ingredients. We know the origin of all our ingredients and are a small part of the circle of work that produces a product which ensures that farmers and small producers can make a living.

4. Who is your team made up out of?

We work with a small but great team in every area. I am still producing myself with the support of several freelance colleagues on bigger projects. Since our small company was only founded in 2019 (before this I worked on everything with my former assistant), we’re still in the process of setting everything up. As soon as we have reached a certain regularity in our orders, we will employ full-time pâtissières. One colleague works in marketing/social media/communications and a photographer is responsible for product photography and videography.

5. What does a typical working day look like for you? Do you even have one?

We rarely have a typical working day. Everyone but Laura, who is responsible for marketing, works only when orders come in. We produce according to the amount ordered with pretty flexible times – when there is a lot to do, we work more. When we have bigger orders for bigger events, we work in shifts as a team when there’s a smaller order, I work on it myself.

6. Do you have a ritual or a special tradition on work days?

Shared meals are very important to me. I cook a meal for the entire team to keep up interpersonal contact and develop more team spirit. Before we start a working day, everyone sits down for a short meeting to talk through the order of the day – depending on how many people are working on that day.

7. Which goals do you have for PARS Pralinen? Which products or changes are planned?

I want to establish PARS Pralinen with a regular line of production where a team of permanent employees works on manufacturing. A small, well-oiled company that stays small enough to be able to stay true to its values and quality; doesn’t lose room for experimenting with new flavour combinations and shapes, techniques, and materials, but still draws enough attention to get the values the products represent out there and raise awareness for them. For such a special product, it’s about the special  ingredients and producers who do honest work. A chocolate truffle for special moments that can enrich such a moment and remain something special. After all, chocolate in itself is not actually an everyday consumer product because it would not be possible to farm cocoa in a humane and responsible way to meet demand. That consciousness is an important point. Our small selection of 3-5 truffle editions that are available in our online shop changes every couple of months and involves the ingredients that are available. At the moment, we have a variety with delicate Sicilian lemons and elderflower that has been harvested just outside of Berlin and we’re working on a new filling with lime and rose blossoms that we get very fresh and that bring a special flavour into the game. We also love realising exclusive clients’ wishes and developing individual fillings.