Costello and Hellerstein

Create a fine dine experience in your own home with our handcrafted chocolate truffles

Ori Hellerstein’s passion for food started from an early age. As a young boy he would often be found helping out in his mother’s delicatessen in Israel. As his zest for great food and exceptional service grew, Ori went on to work as a waiter in a restaurant in Jerusalem, and within a short time became their manager. His culinary love affair saw him move to London where he graduated as a chef at the renowned French cookery school, Le Cordon Bleu. Highly skilled and motivated, Ori joined Galvin at Windows, a Michelin star restaurant in London, where he worked as a pastry chef specialising in breads, cakes and petit fours.

After several years of working as a pastry chef in London, Ori settled in the Cotswolds, England, with his family. Here he set up a bakery school and started his first food business selling breads and confectionery locally. Ori is known as The Artisan Baker in his home town – a name taken from the title of his book, where he shares the secrets behind his recipes.

As demand for his confectionery soared, it was time for Ori to establish his own brand of hand-crafted truffles. Named after his wife, Costèllo + Hellerstein was launched.

Ori’s appetite for perfection, skilful taste pairings and Michelin star experience is the perfect foundation for Costèllo + Hellerstein. Every detail has been painstakingly considered, from the texture and taste of the luxurious ingredients through to the sophisticated packaging design.

Throughout his career, Ori has tried hundreds of taste combinations from all over the world; he has used this culinary experience to create and select four exceptionally delicious truffles. A real labour of love.

"Fine food should command your full attention. It is to be experienced and enjoyed by your eyes, your hands, your sense of smell and your palate; a complete sensory experience." Ori Hellerstein.

“Costèllo + Hellerstein salted caramel truffles are the benchmark, gold standard, the tippest of tip-top, the portal to higher truffle awareness. In short, they are yummy.” Matthew Fort, British Food Writer & Critic