Food Distributor or Sales Person?

Hello Fellow Chocolatiers,

I started a chocolate company with my mum 2 years ago. We sell handmade, high end ganaches and caramels. We have a great response to our product. We are going retail now and I am considering hiring either a sales rep or a food distributor.

I am wondering:

1) the big difference between the two, which would be better?

2) the best way to go around finding one, and the right one.

Does anyone have experience or suggestion with this?

Thanks so much for your time,

the chocolate bootlegger