Beth Tully to open second Cocoa Dolce Artisan Chocolates in Overland Park

UPDATED — Beth Tully is taking her second step toward what she perhaps only half jokingly calls world domination.

The Cocoa Dolce Artisan Chocolates founder is opening her second store, this time in Overland Park’s Prairiefire development on West 135th Street between Nall and Lamar avenues.

“We’re going to think of Wichita as the hub and that this is the first spoke in the wheel,” Tully says.

Yes, that means she’s already thinking of other potential regional stores, though none is in the works yet.

“I think you only double the complexity of a business once, and this is it,” Tully says.

The idea, she says, is to create a template that can be reproduced.

“We’re basically going to do kind of a tweaked version of our lounge here,” Tully says of her Bradley Fair store.

Tully and her husband, Jay, opened their Wichita store in 2005 in Siena Plaza at 37th and Rock Road and then moved to Bradley Fair in 2009.

Tully says she has long thought about a second store.

“The honest truth is probably in our first year of business, way when I shouldn’t have been have been thinking of having a second location,” she says.

She knew that “as a really baby business” she couldn’t realistically do a second store then.

“We’re kind of a sophomore business now,” Tully says. “We’ve finally gotten over the hump.”

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You don’t say

“We kind of laughed about the fact that we’re going to be as shocked as everyone else is. They could be setting them on fire for all we know.”

Beth Tully of Cocoa Dolce Artisan Chocolates on the Shocker-themed chocolates and other products that she and WSU gave to “Mike & Mike” to use on the ESPN 2 show Friday

Cocoa Dolce Artisan Chocolates expanding into its first nonchocolate line: macarons

Pastry chef Kelly Peterson prepares a pan of macarons for baking.

WICHITA — If Beth Tully’s Cocoa Dolce Artisan Chocolates was in Europe instead of Kansas, she likely would already be selling macarons.

Tully calls the French pastry a “classic European chocolatier product,” and she’s going to add it to her Bradley Fair store beginning Wednesday.

“I’m always trying to figure out what we can do in that space to make it more interesting,” Tully says.

It’s her first foray into a nonchocolate offering.

“They’re really different than most pastries,” Tully says.

She’s hired pastry chef Kelly Peterson, who used to have Velvet Cream Bakery, to help her create the macarons.

“I’m mainly the taster,” Tully says.

Peterson says macarons, which are pronounced with a long ‘o,’ have a silent “s” and are not to be confused with macaroons, are particularly tricky to make.

She says everything is mixed by hand, and a chef must be careful not to mix the meringue too long or hold the pastry bag at the wrong angle or the macarons don’t turn out correctly. The oven temperature and the amount of time the pastries sit before going into the oven must be exact as well.

Tully says she’s been seeing the pastries at specialty food shows for several years and been intrigued.

“I said, ‘Oh, my god, I’ll have to do these.’”

Then she heard how difficult they are to make.

“It’s like, ‘Bring it on, and let’s try it and see.’”

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Cocoa Dolce Artisan Chocolates forges new local relationships for ingredient sourcing

WICHITA – Beth Tully plans to hit a trifecta this year, and she’s already made good on her first bet.

The owner of Cocoa Dolce Artisan Chocolates has long wanted to forge more local relationships to source products and ingredients for her Bradley Fair store. She’s now accomplished that in a couple of ways.

The Kansas Department of Agriculture asked for her help with something and in return asked if she needed help with anything.

“I said, ‘Find me a … Kansas dairy that I can get fresh cream from.’”

The department suggested Hildebrand Farms Dairy, which is a family dairy farm near Junction City that Tully has enjoyed milk from in recent years.

“It had never dawned on me to even talk to them,” she says. “We buy their milk all the time because I love their glass bottles.”

Then she tried Hildebrand Farms’ cream, which she says “is unbelievable.”

“And it’s a great story,” Tully says. “It’s another cool Kansas business.”

She says she hopes to make the cream the exclusive cream she uses in her products.

“I felt really kind of dumb, honestly, that it had taken me that long to figure out they make something other than skim and whole milk. I never even connected on that,” she says. “The relationship has been great.”

When Tully lost her coffee roaster connection, she found Topeka’s PT’s Coffee Roasting Co.

“They are unbelievable,” she says. “Their coffee is amazing.”

She says there are more than 100 varieties, and the coffee bags contain guides with flavor profiles and information about what beans were used and when they were roasted.

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You don’t say

“Well, Susan Lucci, how does it feel?”

– What Jay Tully said Wednesday to his wife, Cocoa Dolce founder Beth Tully, after she lost the finals of the Wichita chamber’s Small Business Awards for the second time (she’s also been a finalist, but not a winner, for two national chamber awards)

You don’t say

“I wear loose clothing. I am not skinny.”

Beth Tully of Cocoa Dolce Artisan Chocolates on how she says thin while being around candy all day

You don’t say

“What about Charles Koch-onut cream pies?”

WSU student Chris Smythe, joking about the new line of Shockolates that Cocoa Dolce is creating (including Wu on a stick and Marshallmallows)

You don’t say

“. . . let’s just say when these products come out next Monday, they’re guaranteed to make any self-respecting Shocker want to swallow their pride.”

WSU mascot WuShock in a teasing Facebook message about a new line of edible products related to the university (our guess is that alum Beth Tully of Cocoa Dolce Artisan Chocolates is creating chocolates in Wu’s likeness)

You don’t say

“Is this a tomato?”

Cocoa Dolce Artisan Chocolates owner Beth Tully, who participated in Tuesday’s Celebrity & Chef Cookoff fundraiser for the Orpheum Theatre and was shocked to learn she was not cooking with chocolate

You don’t say

“My mom didn’t think I could make a living drinking.”

Jamie Stratton, wine director at Jacob Liquor Exchange, joking Tuesday while co-hosting a wine and chocolate tasting for Cocoa Dolce Artisan Chocolates