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Consulting from Bean to Bar

Sourcerer Solutions is a private consultancy started by Greg D’Alesandre to bring his and others' experiences together to enable the entire cocoa and chocolate industry to grow.

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A Sourcerer’s journey

Greg has spent 30 years working in technology, cocoa, and chocolate. He graduated from Brown University with a Master’s Degree in Electrical Engineering and spent the first 15 years of his career working in a variety of startups in electrical engineering, software engineering, consulting, and project management capacities, ultimately in the role of Product Manager at Google.

In 2012, Greg shifted his career to chocolate and became the Chief Sourcing Officer for Dandelion Chocolate, based in San Francisco, CA. In this capacity, he helped build out Dandelion’s cocoa sourcing program, chocolate production, and supported operations including expansion to Japan. He worked at origin with cocoa producers to build relationships and source cocoa. He documented Dandelion’s sourcing strategy as co-author of Dandelion’s annual Sourcing Reports. In this role, he was also responsible for leading chocolate making classes, led group tours to five different cacao origin countries, and co-organized the Craft Chocolate Experience held in San Francisco in 2020.

More recently, Greg worked as the Head of Sustainable Farm Investment for Wedgetail Ventures where his focus was to bring financing to tropical agriculture businesses with a focus on sustainability and biodiversity. Over the course of his career, Greg has visited over 30 cocoa growing countries and hundreds of farms and fermentaries. He’s co-author of “Making Chocolate: Bean to Bar to S’more” and occasional co-host on Craft Chocolate TV. He’s a judge for Cacao of Excellence and serves as an instructor for both the Cocoa Masterclass and the Penn State Chocolate Short Course.

He’s a board member for two international organizations focused on sustainable cocoa: Zorzal Cacao in the Dominican Republic, and Fundación Cacao Hunters in Colombia. As a board member of the Hawaiian Chocolate and Cacao Association, he is chair of the Quality and Standards Committee. Previously, he has served as a board member of the Fine Chocolate Industry Association and the Heirloom Cacao Preservation Fund.

Greg brings this breadth of experience in technology, cocoa, and chocolate to Sourcerer Solutions looking to enable businesses across the value chain.