November 18th 2014
Did you spot our favourite Master Chocolatier on TV this morning?
Paul was on Good Morning Britain this morning and will also be on ITV London news at 10pm tonight discussing the potential upcoming cocoa crisis.
If you missed it, here is what you missed!
“Running out of chocolate by 2020 hitting the news again should make us all prick our ears up as life without chocolate would not be as enjoyable for many people. Urgent action is required and I don’t think there is one simple answer but paying more for cocoa directly to the farmer and producer will help. New organisations such as Direct Cacao are striving to increase the price we all pay including the multi nationals so that growers around the world can invest, expand and have a healthy and prosperous future growing enough caoao for the increasing demand. Consumers will need to pay more for their chocolate – I am prepared to pay more for fantastic chocolate and cacao, and customers would have to take some of the hit. Chocolate is in danger of becoming a pleasure only for the wealthy or as an occasional treat rather than something we eat daily. Either way paying more for it and ensuring the growers are paid more is an important step forward to ease the crisis.”
October 21st 2014
We are very excited to announce that our paul.a.young 2014 Advent Calendar is now available for pre-order!
This year, our advent calendar is actually a little wooden advent village with individual wooden houses that can be displayed around the home. Each house will have one of our delicious filled chocolates in them, from our seasonal collection.
The advent calendar is £69 and will be available for collection or delivery during the last week in November – there will be an extra charge should you require delivery.
We have limited stock available, so please pop into one of our stores or call us to pre-order your advent calendar today!
September 16th 2014
We are pleased to announce that we are now available on Craved, a new site offering delivery of small batch London producers.
Currently, the products available to order are our Caramel crunch bars, Marmite bars, Brickhouse Sourdough bars and Sea Salted Caramel bars as well as our 40% Milk with Madagascan Sea Salt bars. Our two flavours of Hot Chocolate are also available.
We hope to expand the collection soon and we are excited to be part of the family!
We are looking forward to taking part in The Power of Summer festival on Sunday 3rd August at Battersea Power Station!
We have partnered with the Indytute to offer an exclusive 30 minute Tasting workshop, hosted by one of our talented chocolate experts. Limited spaces are available on the workshop, so tickets must be booked in advance.
Click here for further details and book your tickets today to avoid disappointment!
Read on >
We are very excited that Paul will be joining Kirstie Allsopp and taking part in The Handmade Fair, in the beautiful grounds of Hampton Court Palace.
The Handmade Fair puts learning and making at the heart of your day. Britain’s best artisans and hand-picked sellers will come together with Kirstie Allsopp to create the first all making craft fair.
Paul will be demonstrating on Sunday 21st September at 11am in the Super Theatre. Tickets must be booked in advance. We hope to see you there!
Read on >
June 6th 2014
As I am sure you know, Paul is renowned for his chocolate brownie and now in response to popular demand, he has developed a wheat free version!
This new creation will hopefully allow even more people to enjoy what Time Out describes as “the best brownies in London”. Paul says: “We love to get feedback from our customers and ideas for new products. We get daily requests for wheat free products so I have developed a wheat free brownie that has all of the flavours and textures of our current classic brownie – fudgy, rich and melt-in-the-mouth; it has no dryness and contains nothing artificial. In fact, it’s so close to the original it’s hard to tell the difference. It’s important to me that there’s no compromise for my customers.”
The classic brownie has been a bestseller since Paul opened his first shop in April 2006 and the wheat free version is the latest in a number of exciting recipe variations since, including the Sea-salted caramel brownie, Simnel Brownie and Marmite brownie.
The Wheat free brownie is available from all four of our shops now!
May 20th 2014
The results of the European Semi Final of the International Chocolate Awards are out!
We are delighted to announce we have won the following:
Gold for Sea Salted Caramel
Gold for Passion Fruit Curd
Gold for Peanut Butter & Raspberry Jelly
Silver for 55% Venezuelan milk chocolate truffle.
We are very proud of our team at paul.a.young fine chocolate for all of their hard work and congratulations to all of the other winners! For a full list of the results please click here.
Thank you to everyone for your support!
May 16th 2014
Calling all port and chocolate fans! Today is the beginning of a beautiful new partnership – between Churchill’s Port House and paul.a.young fine chocolates!
On the menu from today, you will be able to pair Churchill’s Classic and Premium Tasting flights with some of Paul’s carefully selected fresh, filled chocolates. Pairings include a White Port with a Honey & Roasted Almond Caramel and a 20 year old Tawny with a Cigar Leaf Caramel.
Why not visit the Port House today and tell us what you think? Enjoy!
April 8th 2014
Our original store, Camden Passage, is 8 years old this week. We cannot believe how fast time has flown – and how much has changed!
Thank you so much to all of our loyal customers who have supported us from the very beginning, we couldn’t have done it without you.
Happy 8th Birthday Camden Passage. The best is yet to come!
March 26th 2014
paul.a.young is renowned for breaking the mould and he’s set to do it again with his latest creation.
Not only is Paul joining a select group of UK bean-to-bar chocolate makers (there are less than 10 throughout the country) his bars are also Europe’s first whole bean chocolate bars. Paul has created two whole bean chocolate bars, a 73% and 64% using a blend of Criollo, Trinitario and Forestero beans bought direct from Menakao in Madagascar.
Where other makers go through the time consuming process of shelling every bean, Paul has once again demonstrated his unique experimental approach by developing a chocolate bar that bypasses this process and avoids waste. The entire bean is granite ground with Billington’s Organic Unrefined Demerara sugar and the result is an intoxicating, soft-fruited chocolate bars with a distinct acidity and a unique nutty, toasted flavour, which is characteristic of the outer shell of the bean.
Paul says: “It’s the most exciting project for us at paul.a.young and it’s something we have been developing for some months. The cocoa bean is so precious and special that I didn’t want to waste any part of it. I’m so proud of what we have produced and I hope it will pave the way for others to try this new way of making bean-to-bar chocolate.”