We recently visited with owner and truffle-maker Santos Euan to learn how he began his career in chocolate, how business has been in the Castro spot, how his recipes and products have evolved over time, and what he looks forward to with his company.
Santos Euan showing off the goods
Before Five Star Truffles and his life in San Francisco, Euan spent his younger years in Yucatán, Mexico, where his mother helped him develop a passion for chocolate, he told us. He later made chocolate in Mexico before moving to the States. In San Francisco, Euan worked in a variety of food outlets, working with sushi, coffee, Mexican food, and another chocolate business. (Ed. note: His previous employer, XOX Truffles, has weighed in on that relationship in the comments, below.)
When he was ready, Euan opened Five Star Truffles in 2006 on the corner of Divisadero and Oak. While the location got a steady flow of reviews and customers, things went sour in 2008. "The economy going down and construction around the area made it hard," Euan recalls.
To add to Euan's headache, he and his business partner parted ways, later leading to issues with their lease agreement and subsequent loss of their space, which later turned into a Chase location. "I looked for about three months to find the new space in the Castro," Euan says. "But it was good to have everything in my name. I was motivated to work hard and make quality truffles."
While things got off to a good start at the current location, the major Castro Street construction project hit hard. "It hurt a lot," Euan remembers. "I lost a lot of money during that time."
Once the project completed, however, things began to slowly improve. "The economy is doing better, but it's always a challenge," he tells us, referring to a business that's highest periods of income are twice a year, with slower periods in-between.
But when his truffles are in-season during Christmas and Valentine's Day, Euan works extra hard to keep an abundant supply ready of the 25 flavors that he typically offers daily. "Those times are crazy, and I make about four times as much of each batch that I normally make. It's great for business."