What should you do in Fredericksburg? When's the best time to visit? Where can you eat without a reservation?

We get asked these questions constantly at the chocolate factory. So in this episode, Dan and Melanie finally answer them—with nearly 30 years of local knowledge between them.

In this episode, we cover: When to visit to avoid crowds (hint: the week after school starts). Restaurants where you can walk in without a reservation. Hidden gems most visitors miss, like Leroy's and the airport diner. Why you shouldn't try to hit 20 wineries in one day. Unique places to stay, from capsule hotels to RV parks near Luckenbach. Experiences beyond wine—cooking classes, barbecue classes, glass blowing, and more.

Whether you're planning a couples trip, bringing kids, or just trying to figure out when peach season actually is, this episode gives you the unfiltered local perspective.

Bean to Business is the podcast where Dan and Melanie spill the beans on running Hill Country Chocolate, a bean-to-bar chocolate factory in Fredericksburg, Texas.

Check out our chocolate factory and book and experience or class at hillcountrychocolate.com

Ever wondered what it actually takes to turn chocolate craft into a dependable manufacturing business? We pull back the curtain on our Fredericksburg factory and walk through the real decisions behind the glass: why we chose a wine region, how we built from an empty shell with European machines and food‑grade air, and what automation looks like when labor is scarce but quality has to sing.

We talk candidly about first-year mistakes—too many SKUs, too much cash in packaging, and not enough discipline around our ideal customer profile—and how we fixed them with a tighter assortment, a CRM tied to Shopify, and a marketing engine built to overcome a low‑visibility location. If you’ve ever been asked why your bonbons cost more than end‑cap candy, you’ll get our full pricing logic: Swiss couverture, imported ingredients, packaging that protects gloss, and a war on waste that boosted first‑pass yield and kept prices steady during cocoa spikes and tariffs.

Seasonality is the silent competitor, especially in the Texas heat. We share how experiences, wine‑and‑chocolate pairings, and a wholesale‑ready brittle line help smooth revenue beyond the holiday crush. You’ll also hear the nuts and bolts of buy vs lease in manufacturing (spoiler: most gear is built-in), the unglamorous truth of entrepreneurship, and the quiet power of great bookkeeping to reveal SKU‑level margins and protect cash. Along the way, we highlight the mentors and makers who shaped our approach and the team culture that pushes for seven‑star service without burning out.

If you’re building a small manufacturing brand or leveling up a confectionery side hustle, this conversation gives you the playbook we wish we had: visibility, discipline, and repeatable attention. Listen, subscribe, and share with a maker friend who needs the nudge. Got questions or a topic you want us to tackle next? Email info@hillcountrychocolate.com and tell us what you’re wrestling with.

Check out our chocolate factory and book and experience or class at hillcountrychocolate.com