Gift Jam: A Sweet Business Venture

onfiture – A Culinary Workshop in Europe

Confiture is a gastronomic workshop founded by two entrepreneurs from Europe, Eugen Klopotenko and Denis Slivnov, in 2010. The primary focus of the company is artisanal jam for gifting, although their product range has been expanding recently. Denis is a professionally trained chef with a successful track record, having worked in various restaurants and even winning the "MasterChef" TV show at one point. Eugen, on the other hand, has a background in culinary arts, having worked as a chef, manager, and server in several establishments. However, it was only through Confiture that both young individuals found the platform to fully realize their culinary and creative potential.

Hands-On Business Approach

s is often the case, the idea for their business venture arose spontaneously. A friend requested a batch of raisin jam for their clients, prompting Eugen and Denis to realize that this was the path they wanted to pursue.

nitially, their project did not require significant capital investment. They only spent $150 on a set of special pots and rented a restaurant kitchen overnight for experiments. In 2013, Anatoly Savchenko joined Denis and Eugen, taking on the role of financial director.

he target audience of Confiture consists of modern, creative, predominantly young individuals. Therefore, the partners decided to position their brand not as "traditional homemade preserves" but as a company that stays up to date. This decision led to over 100 jam recipes in Confiture's assortment, with jar labels akin to small works of art.

peaking of jars, the partners chose to stick to 200ml jars initially. Large jars might give off a homely vibe, which they wanted to avoid. Additionally, consuming a large jar in a short time might lead to spoilage after opening, making the 200ml size more practical.

ne of the most intriguing aspects of Confiture's work is that all jam is handmade and poured into jars manually. The labels are also applied by hand. Even with monthly production reaching tens of thousands of jars now, Confiture still relies solely on manual labor. Furthermore, the jam is cooked in pots no larger than 5 liters, as this allows for better quality control.

Exploring New Avenues

Initially targeting corporate clients, Confiture's main segment, thematic orders for various companies used to account for about 80% of their revenue. However, their products are now available in several retail chains like Silpo. Additionally, the workshop has started producing other interesting products such as cookies, leading to an increase in the average purchase value. As a result, the company's revenue is steadily growing, currently amounting to $150,000 annually. The future looks promising for Confiture!

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