Craig’s Chocolates are made by Chef de Pâtisserie Craig Alibone.
Every chocolate is individually handmade with great attention to detail. As a result every single piece of confectionary is made with heart and passion.
Craig’s aim is to produce the highest quality chocolate confectionary for all occasions, with tastes and flavours out of the ordinary.
After completing his chef education in England, Craig proceeded to study and work in France, before moving to Norway where he now resides.
During his time in France he studied at Ecole Nationale Supierier de Pâtisserie in Yssingeux, where he was taught by some of the world’s greatest pastry chefs. Bruno Moncudiol, Sabastien Serveux and Jean Marc Guillot are some of the impressive teachers. The school is owned by Alain Ducasse and Yves Thuries and has become world renowned.
Craig takes great pride in delivering absolute supreme confectionary, and he continuously experiments with new flavors, textures, and designs for plated desserts, entremets and confectionary.