An artisan chocolate shop in Southport is celebrating its first birthday today, as it looks forward to a busy Christmas.
Botanic Road Fine Chocolate opened in picturesque Churchtown Village, which is famed for its quality independent local businesses, on 1st December, 2020.
The artisan chocolate shop and patisserie is owned by local couple Jo and Rob Swinden, who opened their initial venture in Ainsdale Village before branching out to Churchtown.
They are part of a real resurgence in the village, which has seen other businesses open in recent months including Dorothy Mae Salon, and Vintage Home, which opened on Saturday. More new businesses are due to open soon.
Jo and Rob said: We are very happy to make it to our first year, thank you for the support from our new customers in Churchtown and our existing clientele from Ainsdale, as a small business we are so grateful.
“It has been a bit of an achievement with everything going on!
“But we feel we have been very well supported by local people.
“Churchtown is a lovely village and has a strong sense of community spirit – very much shown by the immense support we had for the Christmas Lights Switch On a few weeks ago.
“This was organised mostly by Dot from Dorothy Mae Salon and she has been integral in bringing all the shop owners together to achieve a common goal of helping Churchtown Village to thrive… long may it continue!
“We’ve only been here a year, but we really feel that the village is flourishing and will carry on into 2022.”
Customers of Botanic Road Fine Chocolate were quick to send their congratulations, via the shop’s Facebook page.
Rosanne Mason said: “So lovely – can’t believe it’s been a year! You have worked and continue to work so hard!”
Dave Lewis said: “Hoping to come up and visit this beautiful shop and the best chocolatier around before Christmas.”
Diane Hill said: “The best coffee and cake!! Well done.”
Georgie Brander said: “It really is so pretty! A credit to you both.”
Specialists in bespoke chocolate work, everything is handcrafted using traditional methods of tempering, moulding and filling pralines by Chocolatier Robert Swinden.
Most recipes originate from over 30 years experience gained working alongside Master Chocolatiers from Belgium, Germany and France.
For more details please visit: https://rsfinechocolate.com/
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