A few years before I opened my shop, I was offered the opportunity to go on a chocolate making course at the renowned Barry Callebaut chocolate academy in Banbury. As a lover of chocolate how could I resist! After this, I was well and truly hooked and started making my own truffles. After a little experimenting, I discovered a great recipe for my truffles, using the finest Belgian chocolate, UHT cream and flavouring; thus making them gluten and wheat free.
Whilst watching TV one day; I saw a cookery programme where the chef was making marsh mallows, I had a go and developed my fluffy cloud mallows.
During the 4 years in the shop, they proved very popular and customers returned many times. So after deciding to close the shop, I am now focusing on truffles and mallows.
The name Lovlies originates from my Devonshire background, where "my Lovlies" is an affectionate way of greeting people.