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    rue passion for chocolate stemmed from my love of patisserie. I studied Patisserie and Confectionary at college and went on to become a Pastry Chef. After a while I decided that I wanted to specialise.

    I started working in a small Chocolate Shop and learnt the art of tempering.
    I enjoyed every moment of it, but I was eager to learn more and hone my skills. I knew that if I wanted to progress I needed to go to London.

    In London, I worked for Marc Patisserie and Bakery as a Chocolatier. As a team of four, we produced chocolates for some of the best restaurants in London. This included: Michelin starred restaurants, Umu, The Square, The Greenhouse and City Social. We also supplied to Selfridges and Cafe Royal.

    Since moving to Somerset, I found that prospects within the Chocolatiering industry were limited, and so, with my passion for chocolate and the skills I had learnt, I decided to create my own business ‘Abigail’s Chocolates’.

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