July 21st 2014
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!
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.”
March 26th 2014
Exciting news – Paul has been working very hard with the team at Grosvenor House Hotel to create a very special offering - ’Paul A. Young’s Chocolate Inspired Afternoon Tea’.
Including some of Paul’s delicious creations such as Earl Grey Tea Chocolate Tart with Salted Lemon Truffle and some Orange, English Honey and Geranium Ganache, this deluxe offering is exclusively available in the Park Room at Grosvenor House, A JW Marriott Hotel, from 14th April 2014, it costs £39.50 per person and is available from 1pm – 6pm.
For reservations call 020 7399 8452 or click here. Gift Vouchers are also available to buy online and in the Park Room.
Also, for the ultimate treat, why not enjoy a chocolate infused stay at Grosvenor House with the ‘Chocolate Adventure with Paul A. Young’ package. Indulge in a ‘Paul A. Young Chocolate Inspired Afternoon Tea’ for two in the Park Room, before relaxing with an overnight stay including breakfast. A signed copy of Paul’s award-winning ‘Adventure’s with Chocolate’ book will be yours to take home and look out for a surprise chocolate treat during your stay.
Click here for full details & to book your ‘Adventure with Paul A. Young’ package now!
January 31st 2014
We having an exciting line up of shows to visit in the next couple of months, as Paul is doing demonstrations at the Country Living Fair, the Ideal Home Show and the Cake & Bake Show, Manchester!
Come and join us:
Country Living Fair
Business Design Centre, Islington, London
Demonstrations on Thursday 20th & Friday 21st March at 1pm
For more details go to www.countrylivingfair.com
Ideal Home Show
Earls Court, London
Demonstrations on Thursday 27th March at 5pm & 6.30pm.
For more details go to www.idealhomeshow.co.uk
The Cake & Bake Show
Manchester Central, Manchester
Demonstrations & classroom sessions on Friday 4th, Saturday 5th & Sunday 6th April
For more details, including a complete schedule, go to thecakeandbakeshow.co.uk/manchester
We hope to see you there!
Following the sell-out success of our Beer and Chocolate pairing with Brewdog at their Camden bar in February, we have decided to do another here in our Soho kitchen!
Join Michael and Kieran at our Wardour Street store to discover some more diverse and unusual beer and chocolate combinations, including Brewdog’s unique Shipwrecker Circus, Tokyo Bottle and guest beer Freimans Dunkelweiss by Pressure Drop brewing.
Time – 7pm – 8.30pm
Location – paul.a.young fine chocolates, 143 Wardour Street, Soho, London, W1F 8WA
£42 per person.
12 people maximum per class.
To book your place please call paul.a.young’s Soho store on 020 7437 0011. Limited spaces are available so please call today to avoid disappointment!
Read on >
December 5th 2013
We love Christmas here at paul.a.young, and this year Paul has created a sparkling collection of Christmas treats!
Paul’s Christmas truffle inventions include Mulled wine, Log fire, Stollen Marzipan, Driving home, Orange and cinnamon dark muscovado caramel and Gold, frankincense and Myrrh truffles!
Our Christmas collection also includes Christmas Cantucinni, Plum Pudding Brownies, Brownie mince pies, Biscotti bars, Gold, Frankincense and Myrrh bars, Sparkling stars pave, Plum pudding domes and our famous Cocoa nib mulled wine spice mix.
We also have a new range of paul.a.young Christmas hampers for the 2013 Festive Season! The range includes:
Chocolate Baking hamper £46.00- Our Chocolate Baking Hamper is the perfect gift for anyone who loves baking and contains Paul’s award-winning book “Adventures with Chocolate”, Cocoa Powder, Cocoa Nibs, Chocolate Beans and a paul.a.young chocolate bar.
Ultimate Chocolate Lovers hamper £142.00 - Our Chocolate Lovers Hamper is literally bursting with chocolate, and is designed as a great sharing hamper for office gifts & dinner parties.
Chocolate Making hamper £175.00 - The ultimate hamper for all budding chocolatiers with everything you need to start tempering, rolling, ganache-making and more!