Kathy D’Agostino has always followed her creative passions, from modeling in Japan to managing visuals at Bromberg’s. Now, as the owner of Chocolatá in Forest Park, she crafts exquisite artisanal chocolates with inventive flavors and stunning designs. A lifelong dream inspired by her teen years working in a chocolate shop, Kathy’s venture became a reality with family support and a little cosmic luck.
Tell us about you – Are you from Birmingham originally?
I ended up moving to Birmingham when I was 26. My parents had moved here, and I needed some family support as a single mother — my first son was two years old at that time. My father’s job caused them to move every four to six years, so I grew up living in different places between the Midwest and the South.
I grew up with three sisters, all close in age, so there was never a dull moment that I can recall! My parents encouraged us to work for our own spending money as teenagers; that’s when I got my first job at a chocolate shop in Jacksonville, FL.
At the time, it was the very first Peterbrooke Chocolatier, which is now a franchise. The owners were two friends, Phillis and Gary, who taught me all the skills of being a chocolatier. They were so much fun to work with; I have the fondest memories of that time.
You’ve had a winding career path. Tell us about your journey to becoming a professional chocolatier.
I’ve always worked in a hands-on, creative field. Not having gone to college, I made my career path by following my interests — from floral design to visual merchandising and interiors. I was fortunate to work in Japan while modeling from 19 to 21. This enabled me to work with creative professionals in fields including design, styling, and photography.
The Japanese have an impeccable sense of aesthetics. Their keen attention to detail played a formative role in my creative process moving forward. It took a long time for me to return to the dream of having my own chocolate shop. I credit my husband, who, after expressing to him that I was feeling burnt out, asked me what would make me happy. I thought about the happiest I had ever been while working, and it was that first work experience making chocolate. So, I put a business plan together.
Tell us about opening your shop and choosing the location.
Once I decided to start a chocolate business, and after doing pop-ups for a year, I quickly realized I wanted a storefront … I found the first storefront location because I often parked in front of it while working at Bromberg’s.
It was on a street of what looked like abandoned shops from decades ago. It was the perfect size at the time, affordable on my shoestring budget, and I love a fixer-upper!
Where did the name Chocoláta come from?
I came up with the name Chocolatá after talking with an astrologer I had worked with over the years. I had asked him to help me choose the best date to open the business, as auspicious dates are a thing in the world of astrology. He asked what name I had in mind and explained to me the importance of sounds in Vedic astrology.
Just as mantras have the power to create harmony, so do certain syllables that are related to a person’s birth star. So, Dr. Theja helped me name the business and continued influencing my decision-making. When I asked him advice on expanding the business in early January of 2020 (when none of us knew the threat of Covid yet), he told me with conviction that it was a horrible time to make any plans for that.
He explained in astrological terms that it was about to be a time when the entire globe would be challenged. He said it was time for personal growth and focusing on community — not business growth. Astrology is fascinating to me.
Why is using single-origin and ethically sourced chocolate vital to you?
Using single-origin chocolate gives the most diverse flavor profiles. It’s like coffee; it takes on the essence of the soil and climate where it’s grown. Working with companies that put people first and care for the environment is very important to me. In my mind, it’s the only way we — as a collective human race — will thrive and prosper. Not to mention, when working with conscientious companies, you know the quality of the product will be the best they can offer.
Do you have a favorite product or flavor you are particularly proud of?
Currently, my favorite bonbon is a fig and Madeira wine-infused caramel ganache. It was created after collaborating with a local wine distributor, Vintage Wines. They asked us to create four chocolates using different wine selections for them to gift. I don’t always have time to create special requests, but this opportunity came up in the summer during our slowest time, so it was a fun and creative challenge that led to creating some very nice recipes.
What are the most rewarding and challenging aspects of what you do?
Bringing joy to our customers. It’s so rewarding to watch people come into the shop, take a deep breath, comment on how wonderful it smells, and [tell me about] their experiences in sharing it with friends and family who appreciate it.
The most challenging thing is maintaining the daily systems of running a small business while navigating the obstacles of rising prices and supply shortages and still finding time to feed my creative interests.
What do you like to do when you’re not working?
Spend time with my family and friends. That becomes more and more precious as time goes by.
Who or what is inspiring you right now?
I’m not sure I can pinpoint one thing or person. I’m constantly inspired by food, whether it’s something my husband makes (he’s an amazing cook) or somewhere we travel to. Food and travel are important keys to my inspiration.
What is your best piece of advice?
Don’t let this age of social media get the best of you. If we all did the same stuff, looked the same way, and liked the same things, life would be so boring. Don’t let the façade of perfectionism intimidate you. Nothing is perfect; we all have challenges that we don’t share with everyone. And most of all, have compassion and be kind. I think they are essential to our personal growth and happiness.
Name three things you can’t live without.
Chocolate, wine, and a sense of humor.
LIGHTNING ROUND!
Last delicious local meal: It would be unfair to name one! A few of my faves are La Fetè (for a cozy environment in the heart of our historic downtown), Automatic Seafood (seafood is my personal favorite), Le Fresca for pasta (and I am spoiled by a husband who rolls handmade pasta often!), and Slim’s for pizza. Birmingham is blessed with fine restaurateurs and bakers. My list could go on and on!
Favorite place to vacation: Italy
Your go-to gift to give: Chocolate and cookbooks
Favorite recent TV show binge: Bad Sisters on Apple TV+
Book(s) on your bedside table: Power vs. Force by David R. Hawkins
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Birmingham women are doing inspiring work. Meet more of them over at our FACES archives!
