William Curley: The Ultimate Chocolate Boutique achieves Kickstarter target of £80,000
William Curley has achieved his Kickstarter target of £80, 000 to open a flagship store in Smiths Court, Soho. The shop will serve the finest chocolates, patisserie, cakes, nostalgia and desserts, right in the heart of London.
We were running it as a popup in the weeks up to Christmas but needed financial support to help turn it into a permanent site. Since relaunching in 2016 as an independent small business, the customer experience of luxury chocolates and confections is the focus. Training the next generation of chocolatiers and sourcing only the finest ethical ingredients is also central to our values.
William Curley aims to source only the world’s finest ingredients, refusing to compromise on the quality or nature of his work, using only the freshest, most natural produce. In partnership exclusively with world renowned Tuscan chocolate producer, Amedei. He is intensely passionate about his craft; chocolate, patisserie, and encouraging and mentoring young talent within the business. Together with a team of ambitious pastry chefs, William has long been creating inspiring confections of the highest standard.
His career began with an apprenticeship at Gleneagles Hotel, and lead him to train with some of the country’s finest chefs; including Pierre Koffmann, Marco Pierre White and Raymond Blanc. His ambitions then took him to The Savoy Hotel, where he became the youngest Chef Patissier in its history. William opened his business over thirteen years ago, and has achieved numerous accolades including four times winner of ‘Britain’s Best Chocolatier by The Academy of Chocolate’ and a gold medal at ‘The Culinary Olympics’. In 2012, he became a member of Relais Dessert International the most prestigious association for Patissier – Chocolatiers. William has also achieved the Master of Culinary Arts by the Royal Academy of Culinary Arts. It is the highest accolade awarded to chefs in the UK.
Couture Chocolate was William's first book, it was released in 2012 and awarded ‘Cookery Book of the Year’ by The Guild of Food Writers Awards. His second book Pâtisserie was launched in 2014 and a third book called ‘Nostalgic Delights’ was released in the Autumn of 2016.
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