Dawn Pinaud
  • Female
  • Toluca Lake, California
  • United States
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  • Bruce Milletto
  • Matt Milletto

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Profile Information

What is your position in the coffee industry?
industry professional, consultant
Where are you located? ( City and Country )
Toluca Lake, CA, United States
How many years have you been in the industry?
27 yrs
What cities or countries are you interested in traveling to?
Europe, Asia, Africa
About Me:
An innovative and seasoned coffee specialist, with a successful background in global market expansion, accelerated growth, and brand development. Dawn Pinaud comes with the best references in the industry. She has more than 27-years of successful, progressive experience in all phases of business development, strategic planning, and retail operations. A recognized hands-on, pro-active troubleshooter who can rapidly identify business problems, formulate strategic plans, initiate change and implement new processes in challenging and diverse environments.
About My Company:
I am a sole proprietor that travels the world helping the little guy or the corporate giant to manage their company better.

I love start-ups and assisting people to fulfill their dreams to bring their concept to life.

I also run a small artisan chocolate company called Barque Chocolate with handmade Belgium chocolate. www.barquechocolate.com The bars are studded with nuts and fruits in a square shape in a clear package. No excess packaging. I thought coffee bars were in need of something special so I developed this line with a Cordon Bleu chef in Beverly Hills.
What is your favorite thing about the coffee industry?
How a love for coffee brings people together.
http://www.dawnpinaud.com www.barquechocolate.com

Dawn Pinaud's Blog

Great Customer Service At Zoka

Posted on May 17, 2011 at 9:17am 4 Comments

This past Sunday I went to Vivace downtown to pick up a bag of beans.  I needed them ground as I was traveling and did not want to bring my grinder with me. I was told by the Barista there that they DO NOT grind coffee for customers. In amazement I asked why not? She replied,  "It is not as fresh and this was the company policy."  I could not help but laugh as I noticed a line up of flavored syrups just behind her.  So adding artificial flavors is improving the flavor in the cup?! Of course…


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At 10:22am on July 10, 2008, Dawn Pinaud said…
Hi Matt,
This site is a good idea and I really like how it looks. Good luck keeping us networking and communicating the word on coffee and the business of coffee. Dawn
At 10:05am on July 10, 2008, Matt Milletto said…
Hi Dawn! So great to see you joined, and glad to hear you are still working behind the bar :)

Welcome to the party called bX!
At 5:14pm on July 9, 2008, Dawn Pinaud said…
I believe that every manager or owner should get behind the bar and have the experience of the barista on a daily basis. This is critical in keeping your focus on the business.

In large corporate settings it is just as important to be behind the bar and have the experience.

Frankly, my cure for a stressful day is to make espresso for few hours. Just watching crema fall into the cups relaxes me!

Dawn Pinaud

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