This is no ordinary job, it is a Marks and Spencer job that every chocolate lover would die for.
And Katy Patino has the envious role of being a chocolate developer and gets to taste test the entire Easter egg range before they go on sale.
Her dream job means she gets to munch on between 10 to 15 pieces of delicious confectionery a day - and gets paid for it.
And this year has been no exception as she’s been hard at work making sure the M&S range of Easter eggs are tasting as good as ever.
Katy, from Ponteland, near Newcastle, said: “I have a really sweet tooth so testing out our new products is definitely one of the best things about my job.
"Every day is different - there’s no set routine. If I’m not travelling or meeting suppliers, I’m usually in our state-of-the art tasting rooms testing new flavours or innovations for one of our seasonal ranges – Valentine’s Day, Christmas or, of course Easter.
“On a typical day, I can eat 10 to 15 pieces of confectionery items so eating a healthy, balanced lunch is always important.”
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Katy, who went to Central High School before studying at Newcastle University, added: “I love the culture here and, more importantly, the satisfaction of creating products that customers across the country can enjoy.
“I worked in various roles in the food development team before taking on the role as chocolate developer nearly three and a half years ago – I haven’t looked back since.”
Katy loves her job and thrives on coming up with new ideas.
She added: “My job is to get the product from its initial concept to the shelf. There is a lot of love and care that goes into every single product, from working with a team of technologists as well as our brilliant design team to ensure the packaging is just right.
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“Foodie trends are also so important for my work, we are constantly trying to come up with products that will thrive in a competitive market. I travel all over the world to find out more about emerging trends.
"Recently I went to Japan, because they are increasingly at the forefront of chocolate patisserie innovation. We’re always looking at flavour trends to inspire M&S’s next chocolate and gifting collections.
“Our customers expect something new along with firm favourites, so we spend a lot of time looking at what’s sold well, consumer trends more widely and customer feedback. Market research and wider foodie trends have a huge influence on what ends up on the shelves.
“Our beautiful, luxury eggs offer quality ingredients and flavours, and will impress chocolate connoisseurs without breaking the bank. Our products this year start from just £2 and our Easter egg hunt kits and character eggs, or something like our new ‘Angus the Bull’ (£5) or ‘Moonbeam the Unicorn’ (£5), are perfect for little ones and we also have a non-dairy chocolate range that is hugely popular – no flavour compromised.”
M&S first started selling Easter eggs in the 1920s. It was not until 1987 that an egg aimed at adults was born and it included Champagne truffles.
This year Katy’s favourite egg is the new Proseggo Egg.
“We’ve infused luxury milk chocolate with raspberry, blackcurrant and prosecco for a delicate flavour with floral notes. At just £5, you can treat your loved ones without breaking the bank,” she added.
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