- ESP
- Klaviyo
- Last sent
- 8 days ago · Oct 30
- Tracked since
- Oct 2026
- Emails collected
- 4
Recent emails
Oct 30, 2026 3:01 AM
Two salts, one Peruvian bar
Recent subject lines
All subject linesSubject lines average 27 characters. Each one opens the email it came from.
| Picture | Sent (Eastern) | Subject | Preview text |
|---|---|---|---|
| Oct 30, 2026 3:01 AM | Two salts, one Peruvian bar | Plain Maldon within, smoked Maldon on top. October's curation closes Sunday. | |
| Oct 21, 2026 1:12 AM | From cacao bean to chocolate bar | A short note on how our chocolate is made, and why it's different. | |
| Oct 18, 2026 1:11 AM | Why I keep chocolate simple | A little more about how our chocolate is made. | |
| Oct 16, 2026 1:10 AM | A note from Philippe | A few words on how our chocolate is curated, and why. |
About Chocolat Philippe
- ESP
- Klaviyo
- Sites
- chocolatphilippe.com, chocolatphilippe.au
- Tracked since
- Oct 2026
- Emails collected
- 4
- Last sent
- Oct 30, 2026
- Sends from
- concierge@
chocolatphilippe.com - Subject length
- 27 characters avg
Counts include automated emails such as a welcome series.
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Report an errorLast updated Nov 7, 2026