The Inspirations: Choccywoccydoodah’s Christine Taylor

Do you dream in chocolate? Then, surely you must be aware of the unequaled talented that is Choccywoccydoodah. Famous world-over for their creations in confection I am a huge fan, and even more-so now I’ve got to know the team behind the yummy personally.

I was seriously excited to speak to Creative Director Christine Taylor as part of this series, and when you read through our chat below I just know you’re going to fall in love with her too.

Hi Christine, So who are you and what do you do? Can you introduce yourself and your fabulous company?

My name is Christine Taylor (that’s me in the top middle of the photo above), I am the Creative Director of Choccywoccydoodah.

The company started 17 years ago in Brighton, born of a drunken night out, based on the desire to eat copious quantities of chocolate after consuming a bottle of gin with my co-director Christine Garratt. The reason we got drunk was we had found ourselves in possession of a shop we didn’t want. A very long story, to be shared when we are all drunk. It only makes sense then.

The name Choccywoccydoodah was also found at the bottom of the same bottle of gin. We also decided if chocolate didn’t work, we would sell diet stuff and call ourselves Chubbywubbydoodah. We still might. Reap what you sow!

There was no business plan then, there is no business plan now. The gurus of business we are not. What we are, however, is ambitious, hard working and obsessive. I believe proper earned success can only come about with complete 24 hour a day, 7 days a week obsession. And that is not for everyone.

Your cakes are out-of-this-world unique. What inspires you and where do the ideas come from?

The inspiration for what we do comes from everyday life, interspersed with extraordinary moments. My head is so full of projects yet to do, designs yet to make I feel I should have a head like Tim Burton’s Red Queen.

I employ artists and designers, the studio is full of creativity. Creative people just are, it’s a curse as well as a gift. If we didn’t work in chocolate we would still be doing this, maybe using dustbin lids instead.

You have a TV show on the Good Food Channel. Can you tell us about it?

Currently we are enjoying being on the telly, an approach out of the blue two years ago which has resulted in cameras tagging along in our lives on an almost daily basis recording what we do and who we are.

Sometimes it’s irritating, sometimes much worse than that, but mostly, we love it. Natural show offs with a TV camera – who’d have thought it?

Series 3 comes out on the Good Food channel on July 2nd.

What are you most proud of to date?

What I am most proud of is our team. Carefully chosen, all a little off-centre, some so far off-centre we have to tie them to the edge. There are about 40 of us now, all working together, enjoying what we do, making chocolate, creating cakes, selling chocolate, selling cakes and of course, we all eat chocolate and cake.

The standards we work to, the designs we produce, the boundaries we push and the fences we break down make me satisfied, but not proud. It’s the people I work with who get what I need them to do that make me proud.

We are a cross between a cult and a