To make the world a creamier place for those who can't have, or don't want, dairy.
Our Story
Part 1: The Dairy-Free Struggle
SAD ALLEY
The Free-From section. Or as we came to know it: Sad Alley. After being diagnosed dairy-free in 2018, I [Chris] spent years trying to find a replacement for my beloved milk chocolate. Nothing delivered. So I decided to make my own.
I wanted creamy, milky, melt-in-your-mouth dreamy. For two years I tested recipes, worked with Master Chocolatiers and even a University Food Innovation Centre, until finally I created what became known as our iconic Undairy® chocolate.
And then Laura said we should sell it. So we decided to test our chocolate under the hardest conditions imaginable; the UK's premier chocolate festival...
PART II: BUILDING A DAIRY-FREE BUSINESS
GOING FOR IT
York Chocolate Festival. Us, against 40 chocolate companies who could use dairy. And we sold out. Over 1k+ bars.
What blew our minds was that 90%+ of our customers were traditional milk chocolate chompers, and yet they absolutely loved our Undairy chocolate.
This was it. It wasn't family and friends telling us ours was just like milk chocolate. It was die-hard dairy fans. So we quit our jobs, sold our house, and built our own chocolate factory.
PART III: UNDERCOVER
CHOCOHOLICS ANONYMOUS
If you're dairy-free, what is the ultimate proof a free-from chocolate tastes like your old milk chocolate favourites? People who can have dairy rave about it.
As a fellow dairy-free, I'd heard all the free-from promises before. And I'd experienced the poor chocolate. So I knew we had to give people a different level of proof. But how do you do that?
We decided to sell our Undairy chocolate to people who can have milk, to prove our point. Our first 12 months we were branded as 'Chocoholics Anonymous', selling to traditional chocolate chompers, and people couldn't tell the difference between our chocolate, and milk chocolate.
WANT PROOF?
Here's us doing blind taste tests at Wentworth Woodhouse against Galaxy, Tonys and Hotel Chocolat
Part 1: The Dairy-Free Struggle
SAD ALLEY
The Free-From section. Or as we came to know it: Sad Alley. After being diagnosed dairy-free in 2018, I [Chris] spent years trying to find a replacement for my beloved milk chocolate. Nothing delivered. So I decided to make my own.
I wanted creamy, milky, melt-in-your-mouth dreamy. For two years I tested recipes, worked with Master Chocolatiers and even a University Food Innovation Centre, until finally I created what became known as our iconic Undairy® chocolate.
And then Laura said we should sell it. So we decided to test our chocolate under the hardest conditions imaginable; the UK's premier chocolate festival...
PART II: BUILDING A DAIRY-FREE BUSINESS
GOING FOR IT
York Chocolate Festival. Us, against 40 chocolate companies who could use dairy. And we sold out. Over 1k+ bars.
What blew our minds was that 90%+ of our customers were traditional milk chocolate chompers, and yet they absolutely loved our Undairy chocolate.
This was it. It wasn't family and friends telling us ours was just like milk chocolate. It was die-hard dairy fans. So we quit our jobs, sold our house, and built our own chocolate factory.
PART III: UNDERCOVER
CHOCOHOLICS ANONYMOUS
If you're dairy-free, what is the ultimate proof a free-from chocolate tastes like your old milk chocolate favourites? People who can have dairy rave about it.
As a fellow dairy-free, I'd heard all the free-from promises before. And I'd experienced the poor chocolate. So I knew we had to give people a different level of proof. But how do you do that?
We decided to sell our Undairy chocolate to people who can have milk, to prove our point. Our first 12 months we were branded as 'Chocoholics Anonymous', selling to traditional chocolate chompers, and people couldn't tell the difference between our chocolate, and milk chocolate.
WANT PROOF?
Here's us doing blind taste tests at Wentworth Woodhouse against Galaxy, Tonys and Hotel Chocolat
