Marasu’s Petit Fours, a prominent UK luxury chocolate brand, has entered administration after 40 years of crafting fine chocolates. The company filed a notice to appoint administrators earlier this month, marking a difficult chapter for the beloved chocolatier.
Founded in 1987 by patissiers Rolf Kern and Gabi Kohler, Marasu’s Petit Fours was acquired by the Prestat Group in 2006. The brand supplied high-profile clients such as Prestat, Selfridges, Harrods, Fortnum & Mason, and Pret a Manger, solidifying its reputation within the premium confectionery market.
Joint administrators Alessandro Sidoli and Jessica Barker of Xeinadin Corporate Recovery Limited have been appointed to oversee the process. Meanwhile, the parent company, Prestat, is set to be sold to L’Artisan du Chocolat, owned by Polus Capital Management.
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Marasu’s Petit Fours proudly states on its social media: “Manufacturing luxury petits fours and chocolates in London since 1987.”
This financial strain comes amid a sharp rise in chocolate prices across Great Britain. According to the market research firm Worldpanel, chocolate costs surged 18.4% year-over-year by November. The increase is driven by escalating cocoa prices following consecutive poor harvests in key growing regions like Ghana and Ivory Coast. These harvests have been affected by extreme temperatures and erratic rainfall linked to climate change.
Christian Aid highlights the impact of climate variability in West Africa, with 2023 experiencing severe rainfall disruption and 2024 facing drought conditions. Osai Ojigho, director of Christian Aid’s policy and public campaigns, emphasized the threat to cocoa-dependent livelihoods: “Growing cocoa is a vital livelihood for many of the poorest people around the world and human-caused climate change is putting that under serious threat.”
The global chocolate industry has responded to cocoa price pressures, with Swiss chocolatier Lindt & Sprüngli announcing price increases to mitigate rising costs.
Experts like Narcisa Pricope, professor at Mississippi State University, warn of an existential threat to cocoa crops due to prolonged dry conditions. She stresses the importance of collective action, stating, “Collective action against aridity isn’t just about saving chocolate – it’s about preserving the planet’s capacity to sustain life.”
As Marasu’s Petit Fours faces uncertainty, the challenges affecting the cocoa supply chain highlight the wider environmental and economic issues confronting the chocolate industry today.