Marasu’s Petits Fours Ltd was born in the summer of 1986, a culmination of nearly a century's tradition of family baking and the vast experience accumilated by Rolf Kern as a master pastry chef in some of the finest establishments in the world. Realising the potential market for specialist petits fours and chocolates for hotels and restaurants, Mr. Kern set out on a quest to make Marasu's synonymous with the finest petits fours in London. (The name incidentally derives from the names of Rolf’s three children MArtin, RAiner and SUsanne) Production commenced from an 800 sq. ft. unit in Park Royal with just two tables, a household mixer, a small oven and a fridge, together with his former colleague Gabi Kohler, who to this day remains the company’s production manager.

In October 1988, with three members of staff, Rolf gave up his full time job at the Swiss Centre in Leicester Square to oversee all operations of his company on a permanent basis with a clear vision and goal. Having to accommodate greater production, the company was forced to move to bigger premises in Park Royal and it was decided to add chocolates and truffles to the range and soon the product portfolio had increased to approximately 90 varieties, including 10 different truffles.

It was from this manufacturing unit that Marasu’s established itself as one of the leading petits fours manufacturers, supplying more and more of the finest venues in the capital and beyond.

Continuing the path of growth, in 1992 from new premises, Marasu's added a range of bespoke products and selections that were exclusively available to chefs and businesses. Turnover gradually increased year on year, with an hightened demand for new products, the search was on for the ultimate, state of the art manufacturing plant.

Soon the suitable space was found, yet it was an empty shell. This was in actual fact a blessing in disguise in that it allowed Mr. Kern to utilise the wealth of experience he had collated over the years and maximise the quality and efficiency in the manufacture of petits fours. After months of agonising and long winded planning, building finally commenced. After nearly 6 months of work, the company was finally able to move into its new production unit with dedicated areas for both chocolates and baked products. Henceforth plans were in place to expand upon the existing customer base in London and beyond.

Marasu’s now produces a comprehensive range of handmade chocolates, fresh cream truffles, biscuits and classical petit fours. The company specialises in selection boxes and compliments the extensive range with speciality lines that include tuiles, brandy snaps, tulip baskets and chocolate logos as well as a vast array of seasonal products, including their famous range of traditional and almond topped mince pies.

In 2000 Marasu's gained organic certification from Organic Farmers & Growers, Certification UK2, and now produces a selection of organic chocolates, petits fours and bars. In December 2004 the company was very proud to be awarded a Higher Level Certificate of Conformity by EFSIS against the requirements of the EFSIS Standard for Companies Supplying Food Products incorporating the requirements of the BRC Global Standard for Food.

Marasu’s places great emphasis on the quality, originality and taste of its products. This attention to detail in both production and management of the company has earnt Marasu’s its fabulous reputation that is further enhanced by prompt, friendly and flexible service. Now as one of the foremost handmade chocolate and petits fours producers in the UK, Marasu’s has got an extremely loyal and extensive client base of restaurants, hotels, clubs, food halls, retailers, supermarkets and wholesalers.