Our sea salt caramels are popular and we’re doing an assorted sea salt box with Himalayan pink salt, rosemary sea salt, balsamic and smoked Serrano sea salt. That last one is really exciting and I love a little heat; there’s something spicy in each of our lines.

Foodwise, on Christmas Eve, there will be a seafood celebration. On Christmas Day, I host at my house. I love to cook.

Poco Dolce caramels. Photo: Albert Moriguchi

Bay Area Bites: You have mint hot drinking chocolate. What else is new?

Wiley: Our drinking chocolate is fairly new. We also have holiday-themed mint snowballs, that are like a mint meltaway, made with mint-infused chocolate ganache. Staff member Albert Moriguchi came up with a cranberry pumpkin seed tile when I was out one day, a seasonal treat. Champagne truffles are new, too.

Poco Dolce Drinking Chocolate. Photo: Sandbox Photography

For the novelty items, we have three different businesses to sell them: online, our product shop in San Francisco and our wholesale accounts, which is our bread and butter. It’s fun to have other areas to play around with.

Mint Snowballs. Photo: Sandbox Photography

Bay Area Bites: What are the best and worst things about working with chocolate and selling a food product?

Wiley: The best: chocolate always makes people smile. You can’t ask for more than that. The toughest thing asides from my waistline (laughs)? Chocolate is so effected by temperature. Customers want me to send it to them, and I have to tell them, the truth is if you set that in the sun, chocolate won’t care and it will be ruined.

Bay Area Bites: Where do you eat and drink when you aren’t working?

Wiley: I’ve had be so frugal to build the business, so I don’t go out to high-end places. I like to go to ethnic restaurants and try something new. I like neighborhood spots: Starbelly, La Ciccia, Blackbird and the Mini Bar for drinks.

I love Bar Crudo and Beretta.

You can’t have a bad meal at Nopa. I love the Kingdom of Dumpling… that’s where I am most of the time. Also, Shanghai Dumpling King.

Bay Area Bites: Who are your mentors?

Wiley: I did have someone help me in the beginning. It’s always so interesting being 10 years down the road. I’m a part of NASFT and the Suppliers Council. There is a new mentoring program, and I’m matched up with Dave Hirschkop from Dave’s Gourmet. He’s been around 10 years longer, and has grown his business.

I’m also a part of the Count Me In org, which tries to promote women’s businesses by trying to get them above the one million dollar mark.

Bay Area Bites: I see you every year at the NASFT Fancy Food show here. What’s that show experience like?

Wiley: I love it. Thankfully I’m not a rookie. Basically we’ve got the show routine down pretty well and have a booth. We’re always learning, and walk the floor to see what we can do better. We do go to the New York show every couple years. It’s huge and almost so much that you don’t get to walk around. For us, the New York show is more of a press show. Here at the San Francisco show, we talk to our current accounts.

Poco Dolce Burnt Caramel Bittersweet Chocolate Tiles. Photo: Albert Moriguchi

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Poco Dolce: Ten Years of "the Savory Side of Sweet"