What's Happening?
Chris Ford, a renowned celebrity chocolatier, has established a permanent presence for his brand, Butter, Love & Hardwork, in West Hollywood. Initially known for his themed, whackable chocolate sculptures
popular among celebrities, Ford launched a pop-up at Kimpton’s La Peer hotel in late 2025. This pop-up has now become a permanent showroom and bakery, offering a variety of whimsical chocolate creations and pastries. The shop features unique items such as chocolate roses, croissant 'bricks', and a chocolate vending machine. Ford's journey into the culinary world began with baking bread with his grandmother, eventually leading him to a career in baking and pastry after attending culinary school. His chocolates gained fame through collaborations with celebrities like Kim Kardashian, which helped propel his brand into the spotlight.
Why It's Important?
The establishment of a permanent location for Butter, Love & Hardwork in West Hollywood signifies a significant expansion for Chris Ford's brand, allowing him to reach a broader audience beyond online sales and celebrity collaborations. This move could influence the gourmet chocolate market by setting new trends in chocolate artistry and retail experiences. The shop's unique offerings and creative presentation may attract both locals and tourists, boosting the local economy and enhancing West Hollywood's reputation as a destination for innovative culinary experiences. Additionally, Ford's success story highlights the potential for culinary entrepreneurs to leverage social media and celebrity endorsements to build a successful brand.
What's Next?
Chris Ford plans to continue expanding his offerings at Butter, Love & Hardwork, with future plans including a weekend-only dessert tasting menu. He also envisions opening additional storefronts while maintaining the original location as the brand's home base. These expansions could further solidify his brand's presence in the gourmet chocolate industry and attract a diverse clientele. As Ford continues to innovate, his approach may inspire other chocolatiers and pastry chefs to explore creative retail concepts and collaborations.
