About us

The Little Chocolatier is a quaint little chocolate shop situated in Louth Lincolnshire. Set in this tranquil historic market town, it is surrounded by the peace & quiet of the Lincolnshire Wolds .The chocolate shop is situated at the top end of Pawn shop passage.

Our products are all handmade in our very own chocolate room .Callebaut chocolate is used through out the shop ,as we have found this has a creamy taste and aroma .Our luxury  boxed ganache truffles are made with the finest ingredients. Many different flavours are available. Not all our products are available on the internet, so it is well worth a visit for that special gift.

Our reputation of chocolate wedding cakes is renound. We make bespoke pieces individually designed to you needs. Chocolate sculptures are also made to order, ideal for a centre piece for you table.

ICE CREAM

Our ice cream is made by us ,we use Reads Dairy farm Ulceby for there milk .We pasteurize it and make in to artisan gelato ice cream .Whole sale ice cream is available from the little chocolatier .It is all handmade using the finest ingredients available .Arange of boxed dessert from ,chocolate delices,

 

ARTISAN DESSERTS

Our new artisan desserts  counter will be available from the middle of November at the little chocolatier louth  .wholesale desserts available .individaul desserts will be available to you very soon for you to pre order . Exciting NEW PRODUCTS of  chocolate delices ,tortes ,roulades ,mousses are just a few for you to choose from .

 

OUR TEAM

The Little Chocolatier is owned by Tracey cox. . It is a full hands on business where We can incorporate all Our ideas to make this shop unique. Therefore We are  able to create luxury items at affordable prices. My aim is to give my customers a good quality product that they can enjoy.

I Have worked for over 20years in The Catering Industry.My Speciality being in pastry. After qualifying as A Baker .I Found That I Had A passion For The Sweeter Side Of The Industry.Many Of My Bread Displays Where Exhibited At The Queen  Elizabeth Conference Centre.They Ranged from Cornucopias to Wheat sheafs.I Then Worked As Apastry Chef For Hilton Hotels.This Enabled Me To Try Many New Things .My Pastilage Work Of The Royal Berkshire Coat Of Arms Was One I Throughly Enjoyed Making.My Pastry Work Then Bought Me Home To Lincolnshire Where I Continued To Work In The Hotel Industry.I Then Trained With John Slattery Of  Slatterys in Manchester. Of Which I have gained Many Techniques in Chocolate Work & Sculptures.Having Been Trained By A master Baker Who Has Won Many Awards Through Out His Career.John Has Helped Me Set Up A Businees  In Chocolate ,With His Knowledge & Experience .

 


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