Paul Young began Paul A. Young Fine Chocolates in the UK in 2006. Since then he’s been creating award-winning luxurious chocolates from his prestigious Camden Passage location. Paul’s second boutique chocolaterie is in the heart of London’s financial centre in the historic Royal Exchange.
From his artisan bars to the house and signature collections, he uses only the finest of natural ingredients. Exquisite artisan chocolates are decorated in his presentation kitchen in full view of the customers.
The 8Q interview: 8 questions answered by successful chocolatiers
1. Were you formally trained to work in the art of chocolate making?
I’m a trained chef and was head pastry chef for Marco Pierre White for many years so my training and experience played a large part in my journey to becoming a chocolatier. There is also a large element that is self taught which I feel was the best way to generate my own style.
2. What was the moment that you knew you wanted to be a chocolatier or work mainly with chocolate?
About seven years ago while I was developing chocolates for Charbonnel et Walker and other businesses and the feedback was amazing as fresh, short shelf life chocolates were a very new style then.
3. How would you describe the product line your company offers?
Creative, daring, classical and pure. Totally handmade, nothing artificial, pure ingredients and no flavourings are used.
4. What is your best selling product and what is your personal favourite?
Sea salted caramels are still the best selling product and we all love them in the business although my favourite chocolate changes daily depending on my taste and what changes seasonally.
5. Up to now, what has been the greatest highlight of your chocolate career?
Winning Best New Chocolate Shop 2007 in the Academy of Chocolate awards, opening my second chocolaterie in the City and having my first chocolate book published – it’ll be released in October of this year.
6. What has been the most difficult challenge you have faced in your chocolate career?
Working non stop seven days a week for three years, and keeping the standard as high as possible while still creating new and exciting flavours.
7. If you weren’t working with chocolate, what would you be doing?
Working with animals or as my other love, a patissier.
8. What is next for you and for your company?
Expansion, to open another real chocolaterie so we can spread real chocolate to more people.
Paul Young
Paul A. Young Fine Chocolates
www.paulayoung.co.uk
twitter: paul_a_young
Read more 8Q Interviews from other successful chocolatiers.
{ 2 comments… read them below or add one }
Oh, those are beautiful. I hope you got some to sample!
Thanks, I’m working on it. :o)