Packaged Goods

Small Holiday Lollipops Tree - 63.6% Dark Chocolate Reindeer - 35% Caramelised White Chocolate   

 Snowman Lollipops 42% Milk Chocolate  

The Maple Syrup French Toast chocolate bar is made from a custom blend of 34% white chocolate and 35% caramelized white chocolate, maple syrup, a c...

The Neapolitan Baked Alaska Snowball is a concept derived from childhood memories. It consists of a double layered shell made from 35% milk chocola...

Buttery breadsticks made from puff pastry sprinkled with sea salt . Ingredients: Bread flour, butter, water, sugar, salt, milk, fresh yeast, eggs.

Candied orange dipped in 63% dark chocolate.

Buttery breadsticks made from puff pastry sprinkled with garlic and rosemary.  Ingredients: Bread flour, butter, water, sugar, salt, milk, fresh y...

Create our signature recipe we made for our cafe in the comfort of your own home. Made with a blend of 38% milk and 60% dark Swiss chocolate.

Baked granola made with oats, almonds, pecans, sesame seeds, coconut, millet, cinnamon and a touch of honey. Contains nuts.

SOLD OUT ONLINE but inventory may be available in-store. Crunchy puff pastry cookies with caramelised sugar

Created in-house by the kitchen staff in medium sized volumes. These baked meringue cookies are crisp, sweet, & light as a cloud!

House made jam from locally sourced seasonal fruits. All natural with no preservatives or additives.

Combining our two favourite items, coffee and chocolate! Introducing our newest addition to our Dragee collection. Locally roasted coffee beans coa...

Caramelised maple pecans coated in dark chocolate and rolled in icing sugar. Dragée is the artisan technique of coating fruit and nuts in chocolate.

Freeze dried blueberries coated in our custom blend of 63.6% dark chocolate.  Dragée is the artisan technique of coating fruit and nuts in chocolate.

Toasted macadamia nuts coated in our 42% single origin milk chocolate from Equador.  Dragée is the artisan technique of coating fruit and nuts in c...

Roasted and caramelised macadamia nuts tossed in 33% Ruby chocolate. Dragée is the artisan technique of coating fruit and nuts in chocolate.

Toasted almonds coated in our 35% caramelised white chocolate infused with Earl Grey tea. Dragée is the artisan technique of coating fruit and nuts...

Toasted almonds coated in our 34% white chocolate infused with Matcha. Dragée is the artisan technique of coating fruit and nuts in chocolate.

Christophe travelled to France to create two very special custom chocolates with Cacao Barry, part of their Or Noir program.  He created two custo...

Our take on the classic!  70% dark chocolate ganache, vanilla ganache centre with a salted coconut crunch base.  2 pieces per package.  Liquor free...

Our cafe uses Benchmark Coffee Beans from Pallet Coffee Roasters - a local Vancouver roaster. Perfect for drinking as a standalone espresso or bold...

Christophe travelled to France to create two very special custom chocolates with Cacao Barry, part of their Or Noir program.  He created two custo...

34% White chocolate with a smooth texture and an intense whole milk taste. 300g bag