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Three-Year Growth: 391.7%
2004 Revenue: $4.3 million
What it does: Makes avant-garde chocolates with ingredients like Indian curry, Hawaiian white honey, Mexican chilies, wasabi, and chicory. It sells them primarily through its website, print catalogs, and at its five retail boutiques. Why it's growing: CEO Katrina Markoff, a graduate of Le Cordon Bleu culinary school, says diversifying revenue sources is as important as mixing up new, intriguing recipes. Adding a wholesale business has helped build revenue in recent years. Vosges has also partnered with a Japanese firm to build and operate two retail stores in Tokyo and Osaka by 2006.