About Us
Our chocolatier
For many years I have worked as a chef in different kitchens in Holland and in Canada. I always had an interest in pastries and chocolate but somehow never had the opportunity to make it my profession. At home I would always be baking and working with chocolate.
In 2015 I took a two-day course at the Callebaut Chocolate Academy in Holland and started dreaming of maybe someday making my own chocolate creations.
In 2017 I came across a chocolatier course in Canada with Ecole Chocolat and joined international and Canadian students in taking the course. Along the way I learned it can be very tricky and challenging to work with chocolate, but you can be amazingly creative with it as well.
A year later Chocolate by Gabrëlle was born!
I really enjoy that I get to discover, experiment, play and learn new ways of working with chocolate every day.
And after all that work there is nothing more rewarding then to see people enjoy my chocolate at the Farmers market stand.
Our ingredients
We work with the finest Belgian Callebaut chocolate, they make a clear choice to support cocoa farmers in West Africa. For every pack of chocolate we purchased, Callebaut reinvests a part in sustainable cocoa cultivation and community programs in the West African cocoa growing communities.
For more information on this program visit www.callebaut.com/en-CA/chocolate/sustainable/support-cocoa-farmers.
Beside the chocolate we source our other ingredients from local businesses as much as possible.
