Paul Wayne Gregory
Indulgence is Everything
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Award winning South London chocolatier Paul Wayne Gregory creates hand crafted chocolate masterpeices of pure indulgence.
It was after working in the main kitchen, That he found his true love in the pastry section. Developing a passion for chocolate he began his training in a number of high class establishments, including working for Mousier Jean Valentine in Paris friend of Michel Roux, Head Chef of the Waterside Inn which has three Michelin stars.
Paul Gregory later went on to work with a number of Pastry Chefs in Europe including Oriol Balaguer. On his journey he was offered the position of second chef but decided to return to London, as he says 'I needed to find myself again.' It was here that Paul Gregory created the company's philosophy and concept. The foundations of the company were laid and the rest they say is history.
In its first year the company has supplied chocolates for the Queens 80th Birthday celebrations, Microsoft and leading restaurants in the UK.
"The chocolates we make are made from the freshest and finest ingredients in the world, which we have taken a great deal of time to source. Vanilla pods from Tahiti, coffee from the Blue Mountains of Jamaica and fresh passion fruit purée from South America.We are proud to say that we do not use any artificial food flavourings or artificial compounds."
The chocolate sculptures are a reflection of Paul's love for art, with chocolate being his medium creating intricate but simple designs.
A minimal percentage of sugars have been added to selected chocolate fillings, this is to enhance the natural flavour of the main ingredients. A pinch of salt may sometimes be added to bring out a hidden flavour, enhance a savoury ingredient, or simply to balance the flavours in the mouth. This understanding has been discovered through careful research and testing.
"The concept of our style starts with the look of the chocolate and ends in that after taste of rich smooth chocolate in the back of the mouth. This is to create an experience of indulgence, which created the company's mission statement of 'Indulgence is everything'."
"Let me explain, you do not come to us to get a meal which will fill you, or even a stop gap between meals. People come to us for one reason and one reason only, a moment of pleasure, a moment of self indulgence, for yourself or someone special.
It's that fine blend of selected chocolates, perfectly tempered to give that crisp crunch in the mouth. Full flavoured centres balanced with the right percentage of chocolate to create a soft smooth finish and then, that after taste of rich, smooth silky chocolate.
To most people, this is just an experience one must undertake at least once in their life time. For me, this is my life."
The Pure Indulgence Chocolate Box
This took 5 years in creating: in 2006 I launched the range exclusively to Harvey Nicholas stores so now I could not change the flavours within the box. That year we won an award of Excellence for the range. Now, every chocolate in the box has won an award individually: 8 Gold awards, 3 Silver awards and 1 Bronze award.
The reason I say it is a achievement is because it is easy for me to compete 36 chocolates and then put the winners in a box, but to bring the box out first and then compete each chocolate thereafter is a completely different story all together. Sometimes, less is more and self perfection takes time - ask any Michelle starred chef.
www.paulwaynegregory.com
It was after working in the main kitchen, That he found his true love in the pastry section. Developing a passion for chocolate he began his training in a number of high class establishments, including working for Mousier Jean Valentine in Paris friend of Michel Roux, Head Chef of the Waterside Inn which has three Michelin stars.
Paul Gregory later went on to work with a number of Pastry Chefs in Europe including Oriol Balaguer. On his journey he was offered the position of second chef but decided to return to London, as he says 'I needed to find myself again.' It was here that Paul Gregory created the company's philosophy and concept. The foundations of the company were laid and the rest they say is history.
In its first year the company has supplied chocolates for the Queens 80th Birthday celebrations, Microsoft and leading restaurants in the UK.
"The chocolates we make are made from the freshest and finest ingredients in the world, which we have taken a great deal of time to source. Vanilla pods from Tahiti, coffee from the Blue Mountains of Jamaica and fresh passion fruit purée from South America.We are proud to say that we do not use any artificial food flavourings or artificial compounds."
The chocolate sculptures are a reflection of Paul's love for art, with chocolate being his medium creating intricate but simple designs.
A minimal percentage of sugars have been added to selected chocolate fillings, this is to enhance the natural flavour of the main ingredients. A pinch of salt may sometimes be added to bring out a hidden flavour, enhance a savoury ingredient, or simply to balance the flavours in the mouth. This understanding has been discovered through careful research and testing.
"The concept of our style starts with the look of the chocolate and ends in that after taste of rich smooth chocolate in the back of the mouth. This is to create an experience of indulgence, which created the company's mission statement of 'Indulgence is everything'."
"Let me explain, you do not come to us to get a meal which will fill you, or even a stop gap between meals. People come to us for one reason and one reason only, a moment of pleasure, a moment of self indulgence, for yourself or someone special.
It's that fine blend of selected chocolates, perfectly tempered to give that crisp crunch in the mouth. Full flavoured centres balanced with the right percentage of chocolate to create a soft smooth finish and then, that after taste of rich, smooth silky chocolate.
To most people, this is just an experience one must undertake at least once in their life time. For me, this is my life."
The Pure Indulgence Chocolate Box
This took 5 years in creating: in 2006 I launched the range exclusively to Harvey Nicholas stores so now I could not change the flavours within the box. That year we won an award of Excellence for the range. Now, every chocolate in the box has won an award individually: 8 Gold awards, 3 Silver awards and 1 Bronze award.
The reason I say it is a achievement is because it is easy for me to compete 36 chocolates and then put the winners in a box, but to bring the box out first and then compete each chocolate thereafter is a completely different story all together. Sometimes, less is more and self perfection takes time - ask any Michelle starred chef.
www.paulwaynegregory.com