Molly Davey, Founder and Chocolatier

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.

Atelier was founded to create chocolates that are both considered and refined. Patisserie inspired recipes that respect classical technique, with chocolate as the main event, not an afterthought.

Atelier now releases four collections each year, following the rhythm of spring, summer, autumn and winter. Working seasonally allows space to develop flavours properly and to focus on ingredients at their best, whether orchard fruit, fresh herbs or warming spice.

Each collection is produced in limited numbers and never repeated. When a season is complete, it gives way to the next.

This measured pace keeps the work intentional and ensures every chocolate leaving the kitchen has been made with care and attention.