I'm Amy! Chocolate maker, equestrian and golfer. You're probably only here for the chocolate
"Amy Sargeantson is recognised as a ‘mastermind’ in her field"
18 years experience in Australia’s chocolate industry
"Recognised among Australia’s leading young entrepreneurs, Amy Sargeantson has built a multi-million-dollar chocolates business."
Chocolate Maker & Brownie Baker
"Amy Sargeantson is one of Brisbane’s best-kept foodie secrets—but not for long."
“Amy Sargeantson creates work that feels both contemporary and timeless”
"The powerhouse’ behind the business’s success"
I help develop new chocolate brands, products, building factories, training chocolatiers and designing chocolate retail fitouts.
"Amy came in — calm, clever, and full of practical ideas"
Sargeantson Consulting
Real Solutions. Real Growth. No Fluff.
No problem is too complex or quickly unsolved. Amy and Chris work directly with you — hands-on and fast — to implement change, training, and profit in your pastry, chocolate, or retail food business.
From ingredient sourcing and staff training to packaging, merchandising, and customer retention — we've done it all.
Are you brand new to the industry? The Australian food market is ready for disruptors. Let's make sure you're one of them.
💼 What We Offer
Popular Consulting Packages
20-Hour In-Person Strategy Package
On-site with both Chris and Amy. Perfect for product development, staff training, ingredient and supplier purchasing, maximising efficiency and profitability, retail installs, and merchandising. Includes help with council food approvals, insurances, marketing, and merchandising. 20 hours used over a 12-month period. Your initial consultation is free. I'll give you the truth upfront — before you invest a cent!
30-Minute Phone Consult
Equipment breakdown, new quality issues you can't quite identify, seasonal production increases — it takes a quick call with Chris or Amy. Your initial consultation is free. I'll give you the truth upfront — before you invest a cent!
What We Cover
- Ingredient price hike negotiation — lowering costs with trusted suppliers
- Debt management with suppliers and cashflow improvement through maximum efficiency
- Staff training and structure
- Identifying GST loopholes in the confectionery industry
- Packaging, merchandising, and efficient production flow
- Brand positioning and customer retention
- Identifying real trends vs fake fads
No theory. No fluff. Just results.
Sargeantson Consulting is all about results. Get clarity, confidence, and a plan that works.
👥 Meet Amy & Chris
Amy Sargeantson — founder, chocolatier, self-sufficient farmer, and 17th in SmartCompany's Top 30 Under 30 Australian entrepreneurs.
"I'll tell you the truth before you spend money." — Amy Sargeantson
Chris Thomson — food business strategist with experience helping small and medium food brands under $15 million turnover strengthen margins and scale sustainably.
"I help chocolate businesses make smart decisions before they melt away money." — Chris Thomson
Together, we bring 20 years of experience each — building and assisting profitable, resilient food businesses across Australia.
📈 Case Studies
Chris: Predicting the Cocoa Crash
In December 2024, during a customer consult, Chris Thomson predicted that cocoa prices would halve within the next twelve months. At the time, the global cocoa market was at record highs — over US $12,000 per tonne — and panic buying was everywhere. Couverture chocolate prices had doubled and tripled.
Chris told the client:
"This isn't sustainable. Don't lock long-term supply at these prices. Cocoa will correct hard — protect your cash and be ready to move when it drops."
By October 2025, cocoa had fallen to roughly US $6,000 per tonne. That single decision saved our client tens of thousands in raw ingredient costs and allowed them to reinvest in branding and expansion while competitors were still recovering.
This is what consulting with Amy & Chris delivers — real foresight, not guesswork.
Amy: Turning Cocoa Price Pressure into Profit
The Cocoa Price Crisis
In 2025, couverture chocolate jumped from $15 per kg (Oct 2024) to over $40 per kg (July 2025). For a local chocolatier using around 120 kg of couverture each week, this sudden rise was devastating. Costs soared, profits collapsed, and raising prices risked customer loyalty.
The Challenge
With material costs nearly tripling, the chocolatier faced three undesirable options:
- Continue current production and absorb massive profit losses
- Increase prices and risk alienating loyal customers
- Reduce labour costs by cutting hours on loyal, well-trained staff
Amy recognised that none of these approaches were viable for maintaining brand loyalty and long-term sustainability.
Amy's Smart Strategy
Instead of cutting back or hiking prices, Amy helped the chocolatier diversify their product range — creating new, high-margin treats that balanced out the expensive chocolate bars. She compiled creative recipes and sourced affordable used equipment, allowing production of higher-margin products without huge upfront costs.
The Sweet Solution
With sugar remaining at $1.20/kg, Amy introduced a new line of caramel-filled and sugar-based confections — sold nude, rolled in cocoa powder, or coated in a small amount of couverture. These products contained more than 70% sugar and glucose syrup, costing $1.20–$1.50 per kg — providing huge margins compared to $40/kg+ chocolate.
Results That Shine
The chocolatier kept selling their signature chocolate bars at the same price, maintaining customer trust. Meanwhile, the new sugar-heavy confections became a high-margin product line, generating profits that offset the high cocoa costs. By mid-2025, the business had stabilised — and even grown.
Key Takeaways
- Diversification is resilience: Expanding beyond pure chocolate balanced the business against cocoa commodity price volatility.
- Affordability through creativity: Strategic recipe design and used-equipment acquisition reduced setup costs without sacrificing quality.
- Brand trust matters: Holding prices steady for core products maintained consumer loyalty during a turbulent period.
Client Testimonial
"When cocoa prices exploded in 2025, our Melbourne chocolate shop was under real pressure. Costs had tripled, and I didn't want to raise prices or lose loyal customers. That's when Amy came in — calm, clever, and full of practical ideas."
"She helped us rethink everything. With her guidance, we created new caramel and sugar-based treats that were affordable, delicious, and profitable. Those products kept us going when things looked impossible."
"Amy's advice didn't just save our business — it gave us a fresh spark of creativity. We came out stronger than before." 🍯✨
🧭 Why Work With Us?
You're probably already paying for multiple consultants across finance, marketing, and operations. You don't need a team of sharks — just one team that understands it all.
We merge:
- Food business strategy
- Operational training
- Brand and product growth
- Financial clarity
We don't just give advice. We build momentum — for you, your partners, and your entire team.
If you're in the chocolate, bakery, or retail food space, you're in the game with Amy.
💬 Book a Free Chat
With Amy & Chris. We'll review your business, identify your biggest growth levers, and give you honest advice before you spend a cent.
🏆 Experience That Speaks for Itself
- 20+ years of food industry experience
- Australian chocolate and pastry brands transformed
- Proven results — from ingredient savings to profit jumps
- Featured in Salon du Chocolat, 4BC, Channel 9, News Corp Australia, Food & Wine, Top 30 Under 30, SmartCompany Smart 50, Kochie's Business Builders
🔗 Current Projects
See how we have helped food manufacturers and retail spaces in: Danang, Vietnam | Brisbane | Noosa | Melbourne | Tokyo | Byron Bay | Toowoomba