William & Melissa Curley
Together with a small team of dedicated chefs they produce all of their creations in London, sourcing the world’s finest ingredients, partnering with Noalya chocolate and refusing to compromise on the quality or nature of their craft.
William Curley spent his early career training at some of the finest restaurants and hotels including Pierre Koffmann, Raymond Blanc and The Savoy, before opening his first boutique in 2004.
He has since achieved the Master of Culinary Arts, became a member of Relais Dessert International and has four times been awarded “Best British Chocolatier” by The Academy of Chocolate.
COUTURE CHOCOLATE was William’s first book, released in 2012, and awarded ‘Cookery Book of the Year’ by The Guild of Food Writers Awards. His second book PÂTISSERIE was launched in 2014. A third book NOSTALGIC DELIGHTS was released Autumn 2016, it is inspired by childhood favourites, memories of food and the history of his craft.
William Curley
Our Creations
Since opening the business, William Curley has created a truly unique brand of chocolate, cakes, patisserie and confectionary. His creations have achieved over 30 gold awards at The Academy Of Chocolate Awards. William’s journey of discovery in chocolate and patisserie continues to evolve with both classic and innovative creations.
Signature chocolates include classic British flavours such as the award winning Thyme & Scottish Heather Honey, Rosemary & Olive Oil, and Juniper & Blackcurrant. Japanese inspired flavour combinations also run through the business. Award winning chocolates include Japanese Black Vinegar, Yuzu and Apricot & Wasabi for those with more adventurous taste buds.
‘Nostalgia’ is a popular range by William Curley. The concept is the creation of timeless classics and childhood favourites, made with ultimate quality. These include Jaffa Cakes, Bounty Bars, Cartwheels and Millionaires shortbread.
Macaroons are hugely successful in our Harrods concession. Flavours range from classic combinations such as pistachio & cherry, coconut & passionfruit or raspberry & chocolate to modern adaptations such as coffee, hazelnut & salted caramel, matcha & yuzu and beetroot & orange.
