News you can trust since 1817

Day in the Life: Zsolt Stefkovics, owner of Fellow Creatures chocolate

This Edinburgh-based company makes ethically sourced and vegan chocolate

Published: February 15, 2022
Categories:

7am
You’re either an early bird or a night owl. My toxic personality trait is being both. This may not sound that early, but our office is based just a couple of cobbled streets away from our New Town flat, so 7am still gives me enough time to have a slow morning while preparing for the day ahead at home. While still in bed, I do a five minute breathwork exercise and stretching to prevent me from reaching for my phone to check my inbox. Today is a late winter Friday, so I’m just a little bit more excited to see the sunrise inching its way towards an earlier start every morning.

8am
I have been using a traditional moka pot to brew traditional, Italian-style espressos, which are slightly bitter and massively enjoyable with oat milk. The whole pot usually sees me through the morning. If I remember, I take vitamin D and Berocca supplements in a fizzy tablet form.

8.30am
Once at my desk, I usually solve all high-priority tasks early on. Being a modern start-up, some of our colleagues are based remotely so we’re using Slack to communicate throughout the day. Later, I like getting operational tasks out the way. Before setting up my own business, my background was digital marketing so Fellow Creatures was built as a digital-first brand with most of our sales via our own online store. I cross-check inventory levels and liaise with our Glasgow-based fulfillment partner to make sure orders will be leaving the warehouse smoothly. I’m now free to shift into deep work mode and I can focus on aspects of the business that require more creative and strategic thinking.

1.30pm
Today, our manufacturer is starting on a large order for export into South Korea. In a quick Zoom call, we are touching base with the production manager to firm up the final details of the run. Having missed breakfast, I’m hungry so I treat myself to a celebratory Korean takeaway bibimbap and a quick leg-stretch along the river in Dean Village. We also just recently launched our new product Wowza - a premium twist on Nutella with 54 per cent freshly-roasted hazelnuts. The product has already gained lots of popularity in both the UK and Korea; there’s a clear demand for products with a very lean ingredient list and premium ingredients. With most people still working from home, it means they put much more effort into a nice breakfast. A great result of continuous lockdowns. With a renewed gust of energy, I blast through the remaining tasks that take me up to dinnertime.

7.30pm
While some find home cooking daunting after a busy day, I love offsetting a stressful day by being creative. Today, I’m making one of our favourite dishes, a peanut butter cauliflower curry - one of the recipes I know by heart. During cooking I catch up on my podcasts or listen to some smooth jazz.

9pm
I try not to open my emails after this time to help my brain relax. In the evenings, I watch a documentary and fail multiple times at not opening my emails again.

See www.fellowcreatures.co.uk or Instagram: @fellowcreaturesuk

A message from the Editor:

Thank you for reading this article. We're more reliant on your support than ever as the shift in consumer habits brought about by coronavirus impacts our advertisers.

If you haven't already, please consider supporting our trusted, fact-checked journalism by taking out a digital subscription.

Superico holds Sunday brunch to celebrate launch of low alcohol spirit

Gaby Soutar is a lifestyle editor at The Scotsman. She has been reviewing restaurants for The Scotsman Magazine since 2007 and edits the weekly food pages.

Let us know what you think

comments

Copyright ©2022 National World Publishing Ltd
Cookie SettingsTerms and ConditionsPrivacy Policy
crossmenu linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram