Lavolio: From Banking to Boutique Confectionery

A step up story

In the space of a few short years, Lavolio has grown from the kitchen table to a successful international business.

30th May 2017

Founder: Lavinia Davolio

Three and a half years ago, Lavinia Davolio was a successful banker. After realising that she wanted to leave finance behind and pursue a culinary career, Lavinia set up Lavolio Boutique Confectionery. In the space of a few short years, it has grown from the kitchen table to a successful international business.

Lavinia’s passion for food and learning first led her to cookery school. She wanted to explore the career options around her passion: the kitchen. Growing up on a farm, she had developed a taste for home cooking and had learnt that fresh ingredients make all the difference. A self-confessed sweet tooth, Lavinia thought at first that she might like to be a patisserie chef.

However, once she had experienced the patisserie chef life, she realised immediately that it wasn’t for her, as the lifestyle that came with it didn’t suit her. Despite this, Lavinia has no regrets. Trying the chef route helped her to make an informed decision about her future and she would advise others to do the same.

Lavinia says: “Go out and try what you think is your dream job. Shadow people, do work experience, or take the plunge and just apply for the job! Even if the reality is that it’s not what you expected, you’ll never really be sure unless you try it first-hand. It will always be a ‘what if’ in the back of your mind.”

Lavolio was launched at the Italian Cultural Institute in London, and began by selling sweets in food markets around the city. It grew unexpectedly fast, and right from the onset Lavinia hired another member of staff.  It was a home business for just 10 months before cooking, packaging and photo shoots began to overtake the house and they stepped up, moving the HQ to an office in Fulham.

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