Sam Lang
Co-Founder/Executive Pastry Chef @ Cacao Chemistry
About
I’ve always believed baking isn’t art—it’s science that happens to smell good. Every recipe is an experiment: sugar in motion, fat in formation, chemistry disguised as comfort. That’s the idea behind Cacao Chemistry, the craft chocolatier and patisserie I’ve run since 2014. We make chocolate the hard way: by hand, in small batches, with ingredients that don’t need defending. Everything is rooted in flavor science and technique—no shortcuts, no artificial anything. The result is chocolate that speaks for itself (and occasionally swears). I didn’t start here. I started at fourteen, slinging newspapers before sunrise and stocking grocery shelves after school. My first kitchen job involved more mop than mixer. I worked my way through culinary school, side jobs, and a few ill-timed business ventures before building something that finally stuck. Cacao Chemistry was born out of that mix of grit, curiosity, and the refusal to stay down. Now I spend my days balancing science and craft—tempering chocolate, managing people, keeping a small business upright in an unpredictable industry. I’m also finishing a B.S. in Food Science, with plans to add an MBA next, because flavor and finance deserve equal respect. Cacao Chemistry is where those worlds meet: science, craft, and a little chaos, all in the pursuit of something worth tasting twice.
United States
Greater Colorado Springs Area
Food & Beverages
Pastry, Food Safety, Chocolate, Confectionery, Menu Development, Coffee, Fine Dining, Graphic Design, Social Media Marketing, Marketing, Accounting, Human Resources, Visual Merchandising, Business Development, Business Management, Retail Sales, Business-to-Business (B2B), Food Cost Management, Baking, Bakery
Experience
Co-Founder/Executive Pastry Chef
Cacao Chemistry
Colorado Springs, Colorado Area
My current project is fulfilling the role of Executive Pastry Chef and creating a food manufacturing/retail business from the ground up. At Cacao Chemistry, I wear all of the hats including (but not limited to): -Product Development (research, development, and production of all confectionery products) -Sales (developing and managing professional relationships with retail customers, employees, and wholesale clients) -Operations Management (ordering, logistics, recipe costing, accounts receivable/payable, hiring, and scheduling) -Marketing and Design (graphic design, store layouts/merchandise displays, advertisement campaign development, website design, and social media marketing) The highlight of my time here so far has been the opportunity to be a vendor at the 2016 Aspen Food & Wine Classic which allowed us to be written about in The Huffington Post. We continue to grow incrementally every month and eventually plan to open multiple locations.
Owner
A La Mode Pie & Ice Cream
Boise, Idaho Area/Denver, Colorado Area
o Development and production of from-scratch pies, chocolates, and specialty confectionery products o Sales and delivery o Social media marketing
Pastry Chef
Club at Cordillera
Edwards, CO
Oversaw the pastry station at the Timber Hearth Grill including designing the dessert menu, artisan bread production, buffet desserts, petit fours, and dessert specials for two other restaurants on our property.
Pastry Assistant
Colt & Gray
Denver Metropolitan Area
o Following all safety and sanitation protocols o Assisting with weekly inventory o Preparing and plating of complex plated desserts o Filling in on both the garde manger station and expo station o Fine-dining environment
Pastry Chef
Bono's
Eagle, Idaho
o Established and oversaw the pastry station to fill the bakery case o Managed two bakery assistants o Assisted with the purchase, pick-up, and receiving of inventory
Bakery Internship
Mermaids Bakery
Greater Denver Area
o Streamlined high-volume production of cupcakes, cake, and pie o Register/phone/online sales and delivery of bakery products o cleaned and sanitized bakery and all equipment o Assisted with the purchase and receiving of inventory
Pantry Cook
Root Down
Greater Denver Area
o Prepped and plated made-to-order salads, appetizers and miscellaneous breakfast items o Cleaned and sanitized station and equipment o Serviced up to 1,000 covers a shift
Pantry Cook, The Lake Grill
Whitetail Club
McCall, Idaho
o Prepped and plated made-to-order salads, pizzas, and miscellaneous breakfast items o Plated desserts o Cleaned and sanitized station and equipment o Ran the raw oyster bar
Busser
Broadway Cafe & Roastery
Kansas City, Missouri Area
o Prepared coffee and tea o Cleaned and reset tables o Dishwashing/janitorial tasks o Cash handling/customer service o Peak-hour service
Bakery Clerk
Hy-Vee, Inc.
Olathe, Kansas
o Baked cookies, cakes, pastries, quick breads, and donuts o Fastest cookie packager in the department o Decorated and garnished products o Cleaned baking area and equipment
Education
Johnson & Wales University
Baking and Pastry Arts/Baker/Pastry Chef
Boise State University
Culinary Arts, General Education
Sam Lang's Contact Information
Phone
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