Clo's Story

Clo Chocolates started 12 years ago, when I opened Le Fournil Bakery with my husband, Tomasz Giderewicz. We always did handmade chocolates for Easter and Christmas. One thing led to another and we grew out of the space in Le Fournil bakery. In 2020 we rebranded Clo Chocolates and moved to the chocolate factory in Ballisodare.

I knew very young that I wanted to be a chocolatier, so at 16 years old I went to culinary school. After a summer job in Corsica where I made friends with an Irish girl, I had the opportunity to do work experience abroad. At just 18 years old I arrived in Coach Lane restaurant, Sligo, where I fell in love with Ireland. After finishing my studies, I returned to Sligo for a few years until I had the opportunity to work as a pastry chef in Joel Robuchon’s two Michelin star restaurant in Paris.