ABOUT US
Our history
Audrey's, the oldest chocolatier in Brighton & Hove, has been delighting customers with handcrafted chocolates since its establishment in 1948. The roots of Audrey's trace back to the 1920s, when William Pain, who later founded the business, worked as an in-house chocolatier for the prestigious Fortnum & Mason. This long-standing relationship with the famous department store has been a hallmark of Audrey's legacy and continues to this day.
How we make our chocolate
For over 75 years Audrey's have been producing handcrafted fine chocolate within a five story town house. Each floor of the building is used to produce and pack handcrafted chocolates, and is also home to our retail store.
It all begins in the lower ground floor where our signature fondant creams are made in an array of flavours, still using the traditional method of starch trays.
How we make our chocolate (cont.)
Then the marzipans, ganache, caramels and butterscotch, to name only a few, are made in copper pans or on marble tables, in small batches in our development kitchen.
Our enrobing machines cover all the centres in dark or milk chocolate with each chocolate having its own unique marking applied by hand.
Our team also hand-dip and mould our nut selection, from hazelnut batons, almond clusters and coconut roche, which is a skill learned over many years and with much patience.
Our chocolates are then packed into selection boxes by hand, and ready for customers to pick up from our store or online.