When Todd Masonis and his partner sold their startup to Comcast in 2008 for a rumoured sum between $US150 and $US170 million, he took a “fun year.”
Masonis, a Stanford grad, excavated a Roman fort in England, biked across Scotland, and toured family-run chocolate factories in France.
It was in France where something clicked for the serial entrepreneur. He returned to the US and cofounded Dandelion Chocolate, a small-batch, bean-to-bar chocolate maker in — where else — a garage.
Step inside Dandelion Chocolate, located at 740 Valencia St., in San Francisco’s Mission District, to see how Masonis and his team are disrupting the sweets industry.