Pastry Chef and Chocolatier Karalee LaRochelle is a graduate of the International Culinary Center in New York City and uses the best ingredients available to craft fine chocolates and modern confections in small batches in her Toronto chocolate lab.
We believe fine chocolate should be savoured, not saved.
These chocolates and confections are crafted in small batches to ensure they are at peak freshness when you consume them - which should be within a couple weeks of purchase.