What does a typical day look like at Lefevre Chocolate? Pull up a chair — we're taking you behind the scenes into our Shrewsbury kitchen.
Morning: Checking Orders and Preparing
The day starts early. Laura checks overnight orders while Richard reviews what needs to be made. Every order is fresh, so the day's work is shaped entirely by what our customers have requested. No pre-made stock sitting on shelves here.
Mid-Morning: Tempering and Ganache
Richard begins with the chocolate. Tempering is a precise art — heating and cooling the chocolate to exact temperatures to achieve that perfect glossy finish and satisfying snap. While the chocolate is being prepared, ganache fillings are made fresh: rich cream, quality butter, and carefully chosen flavourings come together into silky smooth centres.
Afternoon: Hand-Rolling and Dipping
This is where the magic happens. Each truffle is hand-rolled, hand-dipped, and finished individually. It's slow, careful work — and that's exactly the point. You simply can't rush a good chocolate.
Late Afternoon: Packing and Dispatching
Once the chocolates are set, Laura takes over packing. Each box is assembled with care — whether it's a gift box for a loved one or a bespoke branded box for a corporate client. Orders are packed and prepared for dispatch, ready to make their way to customers across the UK.
Evening: Planning Tomorrow
As the kitchen winds down, we're already thinking about tomorrow. New flavour ideas, seasonal specials, and the next batch of fresh orders. It's a labour of love — and we wouldn't have it any other way.