Chocolatier at work

Raspberry truffle

Deprecated: Function eregi() is deprecated in /home/pasupport2/public_html/administrator/components/com_sh404sef/sh404sef.class.php on line 3039

Deprecated: Function eregi() is deprecated in /home/pasupport2/public_html/administrator/components/com_sh404sef/sh404sef.class.php on line 3040

Deprecated: Assigning the return value of new by reference is deprecated in /home/pasupport2/public_html/plugins/content/vmproductsnapshots.php on line 80

Deprecated: Assigning the return value of new by reference is deprecated in /home/pasupport2/public_html/administrator/components/com_virtuemart/global.php on line 85

Deprecated: Assigning the return value of new by reference is deprecated in /home/pasupport2/public_html/administrator/components/com_virtuemart/global.php on line 209

Deprecated: Assigning the return value of new by reference is deprecated in /home/pasupport2/public_html/administrator/components/com_virtuemart/classes/currency/convertECB.php on line 126

Deprecated: Assigning the return value of new by reference is deprecated in /home/pasupport2/public_html/administrator/components/com_virtuemart/classes/ps_html.php on line 239

Deprecated: Assigning the return value of new by reference is deprecated in /home/pasupport2/public_html/administrator/components/com_virtuemart/classes/ps_html.php on line 425

Deprecated: Assigning the return value of new by reference is deprecated in /home/pasupport2/public_html/administrator/components/com_virtuemart/classes/template.class.php on line 71

Take one passionate chocolatier, add extensive experience of working with top mentors, and allow to develop into an expert chocolatier.

The ingredients

Frances Crute followed her passion for chocolate by working as a pastry chef with top restaurateurs and highly-acclaimed chefs (Giorgio Locatelli and Fred Ponnavoy, to name but two). Ten years later, Frances Crute, the company, was born.

Training at world-renowned Claridges in London built on Frances’ enthusiasm by instilling in her the attention to detail and high standards which are a hallmark of the company today.

The method

Gaining valuable experience in making high-quality chocolates and chocolate products, Frances learnt to craft occasion chocolates, such as intricate Easter eggs, for L'Artisan du Chocolate in London’s Sloane Square, working with clients such as Gordon Ramsay (for whom only the very best chocolate will do).

Time spent travelling meant a placement at Belgium patisserie, De Baere (previous winners of the Coupe Du Monde team), and showed that for Belgians, chocolate is a way of life, and staying true to the quality of that chocolate should be paramount.

Work as a chocolatier for the Marc group in the UK entailed fashioning chocolates for private members' club Morton's, as well as two Michelin star restaurants Umu and The Green House.

The result

Today, Frances Crute relishes developing dessert concepts for top retailers (from Gu to M&S) to produce what their (and our) valued customers require to the premium standards that you’d expect. And we’re always keen to develop new flavour combinations which will make your tastebuds tingle with delight after every single bite.

Contact Frances Crute