Molly’s earliest memories of flavour are from her grandmother. Together they would pick raspberries from the garden and turn them into jam, to spoon into homemade doughnuts still warm from the fryer. The joy of creating something by hand, of transforming beautiful ingredients into something to be shared, never left her.

Later, Molly trained as a patisserie chef and spent a decade working in some of the country’s most respected Michelin-starred and renowned kitchens. But it was chocolate, with its complexity, precision and potential for creativity, that inspired her to build something of her own.