We are here to deliver an exceptional experience, It's with pleasure to share with you our passion for making life's every moment, and every occasion memorable by indulging in chocolate. By Chef Santosh Tiptur
What is the Conche
In the late 18th Century, it was discovered that the quality of chocolate could be massively improved through prolonged churning and stirring (Conching). The Longitudinal Agitator that was used is known today as a Conche, or Longitudinal Conche, and is still one of the best production modules in use today. The careful processing of the Conche still represents the highest quality and reliable consistency time and time again.
In simple terms, the refinement of the chocolate in the conche is based on dispersing unwanted substances from the cocoa mass, as well as ensuring the homogeneous distribution of the cocoa butter. The mass inside the conche is aerated with fresh air and travels through a series of pressing and pulling conche rollers. Without the conche we would not be tasting the chocolate as we enjoy and embrace today.
Chef Santosh Tiptur
A World Renowned Pastry Chef
I am also so very humbled and honored to be able to share The Conche with everyone in the great state of Virginia, in Loudoun County, and beyond, and especially as a proud resident of Loudoun County myself for almost a decade. I want this to be a place where everyone can gather and enjoy a meal, beautiful chocolates, cooking classes, cocktails and everything in between. We want to welcome all ages, families, friends, couples, guests looking to celebrate all sorts of occasions and milestones, date nights, etc. I’m also thrilled to see more original concepts and artisans stepping up to open their own unique businesses throughout Loudoun County. It’s such an exciting time for small businesses!
Miloud Elattaoui had the opportunity of entering the food & beverage industry in 2004, starting from the ground floor (busser to barista to bartender/server to shift lead to restaurant manager/beverage manager to assistant general manager) thereby building his professional career. This path helped Miloud to observe restaurant operations from various different viewpoints, leads by example takes ownership, plans and organizes, builds a world-class team, develops business, and exceeds guest expectations through service and hospitality. Prior to joining The Conche team, Miloud spent 5 years at Jaleo by Award-Winning Culinary Innovator, Chef José Andrés, as restaurant manager, beverage manager, and assistant general manager. Miloud’s friendship with Owner/Executive Chef of The Conche, Santosh Tiptur, goes back to 2008 at Co.Co Sala where he runs day-to-day operations for 8 years. In 2002, Miloud graduated with a Bachelor’s Degree in Business Economics from University Mohammed
Executive Pastry Chef
After graduation, Kathleen started working as the head baker at Potomac Pastries in Centreville, VA making everything from breads to custom cakes. Kathleen began working at The Conche in April of 2017 as a Pastry Assistant and has worked her way up to her current position of Executive Pastry Chef.
In 1996 she and her husband moved to Northern California, where she worked for a small family business, and was able to share her knowledge. After six years they moved, ane because chocolatier positions are hard to find, she tried her hand at various things. In 2014, they were on the move again, this time her husband’s work brought them to Northern Virginia. Always looking to get back into chocolate, she could not believe her luck when she found out that The Conche was opening. Patience has paid off, she could not be happier, and she appreciates that she is one of the few people who really enjoys going to work every day.
Marketing And Brand Development Manager
“I have learned so much working at The Conche alongside Samet and Chef Santosh, they have provided me with amazing opportunities, allowing me to grow in the best way possible into a person I would have not recognized a couple of years ago. It has been and still is truly a pleasure.”
He also holds a Culinary Arts Certificate and an associate’s degree in Baking & Pastry from The Culinary Institute of America. He has worked at many hotels in Puerto Rico, such as San Juan Marriott Hotel, Caribe Hilton, and Condado Plaza Hotel & Casino. He has also worked at the Walt Disney World Resort Company at a few properties such as: Disney’s Grand Floridian Resort & Spa, Disney’s Port Orleans Resort, and Disney’s Contemporary Resort. René also worked as the Pastry Chef at Pikayo Restaurant and as the Pastry Chef Instructor at Universidad Del Este. In 2004 he was part of the National Culinary team of Puerto Rico as Capitan and Pastry Chef obtaining gold and silver medals. In 2007, he made the team again, and this time he won a gold medal with his team and a gold medal as individual Pastry Chef, achieving the title of Caribbean’s Best Pastry Chef, being the first Puertorrican to win that recognition. After this, he left the teaching field to gain more knowledge of the industry, where he spent some time as Executive Pastry Chef in a Boutique Hotel in Punta Cana, Dominican Republic. Next, he then moved to Washington, DC to work at a Chocolate Lounge & Restaurant, CoCo Sala, as a Pastry Sous Chef, under the guidance of Chef Santosh Tiptur. Later, he taught at Le Cordon Bleu College in Orlando, Florida, while there René was invited to open the prestigious St Regis Bahia Beach Resort in his home island of Puerto Rico, as the Executive Pastry Chef. He moved back to the United States and was hired as a Pastry Chef Instructor at Johnson & Wales University, North Miami Campus where he taught Baking and Pastry Arts for about 10 years. René and Chef Tiptur have been working together on and off, for over ten years, and now he is part of The Conche family.