“Death by Chocolate was established about 20 years ago where we supplied into restaurants, hotels and that kind of thing. Then the proverbial hit the fan. Chefs were calling me saying, ‘Philip, your stuff is great but we’re gonna have to start making our own or else let a chef go’. They were making sherry trifles and we were giving them crème brule and tiramisu and stuff like that. I understood where they were coming from.”

While customers could still walk in and buy their goods from their wholesale premises, Philip felt it was time to move further with his products.

“Places were going out of business and it wasn’t great so we said, ‘We’re screwed unless we open a shop.’”