Thinking big, the flexibility of manufacturing chocolate in-house and some very good advice for small businesses with Paul, master chocolatier and founder of fine chocolate producers, Paul A Young. We spoke to Paul, founder of Paul A Young, to talk about how he got started in the world of chocolate. Via catering college, pastry cheffing for Marco Pierre White and eventually realising where his passion lay, Paul opened his first shop in 2006 to offer his customers a new kind of chocolate experience. Manufacturing in-house gives Paul the flexibility and creative freedom to offer something different - working closely with his team, Paul’s approach to developing his collections is a real artistic process through which he has been able to give his customers exciting and innovative flavour combinations. We also hear about what it's like to open up a shop in the City of London during the financial crisis, the different varieties of chocolate they use in the shop and why, and thinking big even when you’re a small business. Paul draws on his wealth of experience to give us has some really valuable advice for any small business owner.  Visit Paul at his shops in Camden Passage and on Wardour Street to find out for yourself what’s so special about his work! Explore their beautiful range via Instagram too @paul_a_young Find us on Instagram @whatscookingpodcast, on Twitter @whatscookingpod or drop us an email on [email protected]