What got you interested in chocolate?
I started off working with other people’s chocolate, Belgian then single origin. And then I came across a few bean to bar makers which got me thinking it would be great to make it from scratch and have more influence over our products. We still do it on a small scale although every minute at home seems to be taken up with chocolate making these days.
When did you first make chocolate?
How was your first attempt at making chocolate?
Pretty good although we seed tempered at the time and until we switched to marble hand tempering we kept having difficulties. After making a few whites we stopped out of frustration, as the grinder was just not wanting to behave itself.
How and from where do you source your beans?
We do notice that makers are precious about their sources but wherever possible we get as direct as possible or use traders who support growers. As we work across a large range of origins we buy in smaller quantities too which has also been a challenge. We are, for example, the only UK maker working with beans from St Vincent & the Grenadines, and one of the few who rates Ugandan beans.
Anything you are particularly proud of about your products?
We won a Great Taste Award for our St Vincent. Meeting the lead actress from Line of Duty one time doing a food and craft market. Combining being a maker with a full-time job and of course featuring in Andrew Baker’s recent book Bean to Bar A Chocolate Lover’s Guide to Britain.
What’s your best-selling product?
Our Almond Dark Milk 70g bar, the 74% Ugandan dark and our 80% Colombian Huila dark.
What achievement are you most proud of?
Keeping going despite Brexit and the economic downturn.
What are your ambitions for the future?
To move production out of our kitchen and to get stocked in a number of exclusive outlets alongside other makers.
What’s your favourite type of chocolate?
After ours I like Omnom’s chocolate from Iceland, chocolate by Fris Holm Denmark, and from the UK – Tosier, Bullion, Seed amongst the bean to bar makers.