Hello, welcome to White Syke Chocolatier.
Nestled in the hills of Marsden, West Yorkshire, inside an 18th century dairy, on White Syke Farm, our Head Chocolatier begins her day.
From an early age, Jennie has loved to bake. Her parents would often come home to some sweet treats that she had whipped up after school. Starting her career at eighteen with a move to London, Jennie discovered her love for patisserie at the National Bakery School and was soon introduced to the refined techniques of French cooking.
From there she went on to become a pastry chef at the two Michelin starred Le Manoir Aux Quat’ Saisons in Oxfordshire, being trained by some of the best pastry chefs in the country and learning all aspects of the craft.
After five years, she decided to move back to London and focus on her true passion, chocolate, spending the next three years honing her skills under the guidance of renowned chocolatiers such as William Curley and Alain Ducasse’s Le Chocolat team.
Missing the craggy hills and misty moors, the move back home was finally made, and with it the next step of her journey began. After ten years of dedication to this dream, Jennie decided to start up her own chocolate business. She has created White Syke Chocolatier & Patissier with the hopes of providing some truly high quality delicious chocolates and confectionary to Yorkshire.
And for those curious, the name White Syke hails from an old word for a fast flowing stream coming down the hill side. Which once supplied the farm where our chocolates are now crafted…
We hope you enjoy.
