About

PHILOSOPHY

At Audrey’s, chocolate is not just a treat — it’s an invitation to pause, connect, and celebrate life’s little luxuries.

Dating back to 1948 Audrey’s is proudly the oldest chocolatier  in Sussex; a family-run business, we pour care into all of our products; they promise moments of delight, whether you’re gifting a beautifully wrapped box or gathering with loved ones to indulge in our handcrafted creations. Each piece is designed to transform the ordinary into the extraordinary, turning everyday moments into cherished memories.

Our History

Take a journey
through our story and
how it all began

1950s - 1940s

William Pain began his career
as a trainee chocolatier
at Fortnum & Mason.

William Pain

William Pain began his career as a trainee chocolatier at Fortnum & Mason, during a time when the iconic store still crafted its chocolates in-house at 181 Piccadilly, Mayfair, London. As William’s skills flourished, so too did Fortnum & Mason’s reputation, becoming renowned for offering some of the finest chocolates in the country.

Following the war, William played a pivotal role in establishing Fortnum & Mason as the true home of English handmade chocolates. He later went on to run Floris Chocolatier alongside Frederick Floris at 39 Brewer Street in Soho, London — a celebrated chocolatier that would go on to supply Fortnum & Mason itself.

02. Traditional chocolate making equipment

Remarkably, to this day, some of the very tools and equipment from those chocolate kitchens — now over 100 years old — are still in use at Audrey’s, a living testament to the craft and legacy William helped to build.

1950s - 1940s

William Pain began his career
as a trainee chocolatier
at Fortnum & Mason.

Audrey’s Founded

Audrey’s was founded as a small confectioner at 88 Church Road in Hove by Lionel and Dorothy Hamblin. The shop offered a selection of chocolates and bakery items, quickly becoming a local favourite.

The name "Audrey’s" was inspired by Dorothy’s middle name. Around this time, William Pain became General Manager of Floris Chocolates, continuing their longstanding partnership supplying chocolate to Fortnum & Mason.

1951

As the business flourished
it soon outgrew its original
premises.

William Pain acquires Audrey’s

William Pain left Floris Chocolates and, together with his wife Clarice, acquired Audrey’s Chocolates. Drawing on his extensive experience as a master chocolatier, William shifted the focus of Audrey’s entirely to chocolate making.

As the business flourished, it soon outgrew its original premises and moved to 28 Holland Road, Hove—where some chocolate making continues to this day, alongside the store.

1978

A second site in what is now
known as East Street Arcade,
Brighton was opened.

East Street Arcade, Brighton

Operating for over 35 years, this site was latterly closed in 2014.

1997

David Burns and his wife Keeley  
led Audrey’s Chocolates into 
its next phase of growth.

New Ownership

When the era of Mr. and Mrs. Pain as directors came to an end, David Burns and his wife Keeley took over the business. They led Audrey’s Chocolates into its next phase of growth, building on the legacy and craftsmanship established by the Pains.

09. Traditional chocolate making equipment

2010

The continued growth of the
Fortnum & Mason partnership
led the business to expand its
operations

Fortnum & Mason Partnership

The continued growth of the Fortnum & Mason partnership led the business to expand its operations, adding warehousing space at the Hove Technology Centre, for warehousing.

11. Hand-piping each chocolate’s distinctive decoration

2024 & Beyond

William and Alice Crone acquired
Audrey’s Chocolates, ushering in a
new chapter for the business

A New Chapter

William and Alice Crone acquired Audrey’s Chocolates, ushering in a new chapter for the business. In the months that followed, Audrey’s expanded its warehouse operations to handle all packing and fulfilment, and underwent a thoughtful rebrand of the business.

With sustainability high on their agenda, William and Alice also made the pivotal decision to move to Valrhona chocolate, renowned for its quality and is 100% traceable from cocoa bean to chocolate. Audrey’s is now a palm oil–free business and is proudly using only recyclable packaging across all products.

In 2026, a new production facility was built at the Hove Technology Centre adjacant to the existing site, creating a larger space for chocolate production.

Product Offering & Ingredients

Every Audrey’s chocolate is a masterpiece — handcrafted using only the finest ingredients, including fully traceable Valrhona chocolate.

From zesty lemon and vibrant raspberry fondant creams to whimsical figurines and classic caramels, each is a celebration of quality and creativity. The result is a symphony of taste  and texture, crafted to delight the senses and elevate  every occasion.