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About Philip Maes Fine Chocolates



Philip Maes was born and raised in Belgium, studied at the Institute of Food in Bruges to become a baker and pastry chef,  where he found his passion and love for chocolate. He then completed an additional year of training to specialise in sole chocolate. Pouring kilo's of melted chocolate on the cold marble to master the "tempering technique " was a dream come true for a chocolate lover! 
By the age of 18, Philip had won his 1st Gold Medal in patisserie and was awarded an apprenticeship in France with the top chocolatier Michel Galloyer.
He finally moved to London in the late '90 and worked as chef patissier in the prestigious Harrods. 
Before starting his trading business, Philip created a range of fine patisserie for Maison Blanc , where he worked as a new product development chef.
During his twenty-five year career, Philip has won numerous awards in France and London for his innovative works in chocolate and fine patisserie.

Nowadays Philip Maes Fine Chocolates produces chocolates daily using the best ingredients and fine Belgian couverture. Recenty expanded into new facilities, new products are being developed regularly to satisfy demanding customers requests. The business it has been praised with excellent customers feedback. The trade spans from retail to wholesale and you might see us at chocolate festivals as well as markets.