Leslye Alexander

Leslye Alexander’s grandfather, Fred Stern, a European chocolatier, founded Koppers Chocolate in 1937 in a factory in New York City’s Greenwich Village. Today, Alexander, her brother Jeff and their mother Lorie continue Stern's tradition of using the highest-quality ingredients, old-world sophistication and attention to detail when making more than 300 delicious chocolate varieties. They strive to incorporate the most modern innovation and technology, inspired by Alexander’s father, Harold, who created the first chocolate-covered espresso bean more than 35 years ago (the company now produces more than 30 varieties) and set the trend for marrying fine chocolates with coffee. Harold Alexander is still remembered as one of the most dynamic and creative chocolatiers in the world, and he clearly passed along this passion and expertise to his kids.

The company and facility remain in the heart of the West Village, where Leslye and Jeff remember going as kids to the “factory” to experiment in the candy kitchens. Today they get to make a living of it each day and have invented such innovative sweets as the Chocolate-Covered Gummi Bear.

Leslye shared more of her story with us:

What's the best part about running a family business?

The best part is that there are no office politics to promote yourself. Everyone has the same intent to do what is best for the business, the family, the family of employees and our customers. Also, we know each other so well that even if we have a little spat, in the next breath we say, “What can I get you for lunch?” In addition, in a family business you tend to treat everyone in the company as part of your extended family, and you feel a strong sense of responsibility and loyalty and familial friendship with each and every employee, which creates a warm working relationship.

Do you have a favorite chocolate from the line?

My all-time favorite is chocolate orange peel. I never tire of it, but lately I’m eating lots of milk chocolate sea salt caramels.

What is the most challenging part of your job?

Dealing with the small stuff. When it's your company and a family business you tend to obsess over every detail and get involved with every department. My job is not compartmentalized. Whether it’s sales, production, sweeping the floor or making sure a light switch is shined, I somehow see everything. It's like it’s your house and you’re having a dinner party. You want everything to be at its best all the time. Also in a family business, it can be a challenge to separate work from the relationships outside the office. At work my brother and mother are co-workers; outside the office, it’s important to maintain and respect everyone’s family relationship and privacy.

If someone could shadow you for one day at your job, what would surprise that person most?

How varied and unpredictable each day is, and how I am always jumping from one project to another. My mind works very fast, never staying still too long. In a typical day, I’m popping up from my desk to run up to the production floors with a spontaneous idea for a new concoction, then running back to speak with someone at the sales desks, then off to meetings. I think they’d be surprised how I will still work a few hours a week in each department to stay in touch with the most important part of our business—the products. And how much chocolate I eat in a day!

When you were a kid, what did you want to be when you grew up?

A dentist. How funny is that!

Aside from your products, what three food items can you always find in your kitchen?

Embarrassing as it is, being a typical New York City girl with a pint-size kitchen, and working long hours, I mostly have delivery menus, along with really good Parmesan cheese, glaze vinegar and a bottle of wine.—Denise Shoukas

Denise Shoukas is a regular foodspring.com contributor and is the author of foodspring’s food forager blog.

0 comments