THE WOODSMAN Dave Schonberger’s charcuterie boards bring the beauty of nature to the table
W hen 28-year-old Dave Schon- berger made his first charcute - rie board three years ago, the young carpenter wasn’t trying to be hip and trendy; he just wanted to give something nice to his mom. “It was Mother’s Day,” he recalls, “and I needed a gift.” Remembering the breads, cheeses and dried meats he enjoyed as a kid at his Oma and Opa’s house, he de - cided to make her a wooden serving board. The gift was an instant hit. Every - one who saw the piece loved it and soon Dave found himself swamped with requests from family and friends. When the owners of Gunn’s Hill Artisan Cheese in Norwich ex - pressed an interest in ordering hun - dreds of boards for their popular gift baskets, Dave began to see the po - tential of his hobby. “I’d been working as a profession - al carpenter for several years at that point,” says Dave, who studied car - pentry at Fanshawe College in Lon - don. “And yet there were days when I felt like I was hardly even work - ing with wood anymore. Instead, I was installing drywall and laying
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