Canadian chocolate on this plate moves from bean-to-bar discipline to candy-counter nostalgia. SOMA Chocolatemaker works bean-to-bar chocolate and gelato from single-origin cacao like Vanuatu and Venezuela, in small batches that change with the harvest. Thomas Haas brings a fourth-generation German pâtisserie tradition to Vancouver in chocolates and viennoiserie. Mordens' of Winnipeg makes Russian Mints, chocolates and daily-roasted nuts in Winnipeg. Let one box be enough; two rarely survive the flight home intact.
An independent Banff candy shop, Banff Sweet Shoppe carries retro sweets, chocolates and nostalgic confectionery. It is a small, locally run stop for old-fashioned candy.
Choki is an Edmonton chocolatier making filled bars, barks, brittles, truffles and bonbons by hand, including a widely shared Dubai pistachio bar. The shop also does chocolate-dipped strawberries and custom pieces for events.
Colleen's is a small Edmonton chocolate maker turning out bars, salted-caramel truffles and chocolate-dipped pretzels, with pickup in the Calder neighbourhood. Vegan and gluten-free versions are offered at no extra cost, alongside chocolate-and-wine tastings.
Delavoye is a bean-to-bar maker crafting chocolate in a small Edmonton factory from beans sourced across cocoa-growing regions. The 124 Street shop and cafe sells single-origin bars, European drinking chocolate, confections and spreads.
Best for Single-origin bars, European drinking chocolate, confections and spreads
Founded in 2009 by Jacqueline Jacek, JACEK makes bonbons, bars and confections from ethically sourced cacao and runs boutiques across the Edmonton area, including Crestwood and St. Albert. Collections change seasonally and include vegan and gluten-free options.
Avanaa is a bean-to-bar chocolate maker in Montreal that hand-sorts and roasts cacao beans in small batches and grinds them in a stone melangeur before wrapping tempered bars. It sources cacao from small farms in Latin America and makes bars such as Zorzal 70% and Tumaco 70%, plus hot chocolate and cacao husk tea.
Best for Bean-to-bar chocolate from latin american cacao
Stubbe Chocolates is a German chocolate shop that has made truffles and other chocolates in Ottawa for more than three decades. It sells through an online ordering shop and its Wellington Street West store, open Tuesday to Saturday.
Since 1987, Erico has handmade chocolates, gelato, and hot chocolate from its shop and small chocolate museum at 634 rue Saint-Jean in Quebec City. Visitors can shop the storefront in person or order online, with regulars praising the dark-chocolate hot cocoa and window-viewed production kitchen.
SOMA Chocolatemaker makes bean-to-bar chocolate, truffles and gelato at its small Toronto factory, sourcing cacao from origins like Vanuatu and Venezuela for single-origin bars. The brand runs two retail shops, in the Distillery District and on King Street West, plus a Cacao Bean Lab, all backed by a full online store.
Best for Bean-to-bar chocolate and gelato from single-origin cacao like Vanuatu and Venezuela
Thomas Haas, a fourth-generation pâtissier whose great-grandfather opened a bakery in Germany's Black Forest in 1918, opened Thomas Haas Fine Chocolates & Patisserie in North Vancouver in 2004 with his wife Lisa. A second location followed on West Broadway in Kitsilano in 2009, and the shops now sell pastries, cakes, chocolates and viennoiserie.
Best for Fourth-generation German pâtisserie tradition, chocolates and viennoiserie
Thomas Haas is a fourth-generation pâtissier, first introduced to hand-crafting chocolates and pastries in the kitchen of Café Konditorei Haas, opened by his great-grandfather in the Black Forest town of Aichhalden, Germany, in 1918. He apprenticed and worked in Michelin-starred kitchens across Europe to earn the title of Konditormeister, or Master Pastry Chef.
In 1995, Haas moved to Vancouver to become Executive Pastry Chef at the Four Seasons Hotel, where he met his wife Lisa and twice placed in the top three of the North American Pastry Chef of the Year competition. In 1998, he moved to New York to help chef Daniel Boulud open his flagship restaurant, Daniel, on the Upper East Side.
Haas started his own venture with $20,000 in a single basement room fitted with tiles and stainless steel tables, growing chocolate production from 200–300 pieces a week to more than 30,000. He and Lisa opened Thomas Haas Fine Chocolates & Patisserie in North Vancouver in 2004, followed by a second location on West Broadway in Kitsilano in 2009, where the business now sells cakes, tarts, chocolates, pastries and viennoiserie.
This Prince Edward Island confectioner hand-dips chocolates and cooks small-batch fudge and caramel corn, best known for its buttery COW Chips and the sweet-salty ANNE PEI Mix of caramel-coated chips and caramel corn. The Queen Street shop pours hot chocolate and stocks preserves and greeting cards alongside bars flecked with gingersnaps or mint.
Best for Handmade PEI chocolates, fudge and caramel corn
Continuum Coffee Roasters is a specialty coffee roaster based in the Vancouver area, offering single-origin beans like a washed Geisha from Colombia's Hacienda El Obraje alongside its Cascadia decaf blend and Final Proof espresso. The shop ships across Canada and stocks its own bean-to-bar chocolate alongside brewing gear for home baristas.
Best for Washed Geisha, espresso, decaf and bean-to-bar chocolate
On Niagara-on-the-Lake's Queen Street since 1978, Maple Leaf Fudge makes fudge and brittle fresh daily in copper kettles, cut by hand in front of customers. The shop also carries chocolates, maple products and specialty teas, in store and online.
Mordens' of Winnipeg has handcrafted chocolates and confections, including its award-winning Russian Mints, since 1959 from its Sargent Avenue storefront. The shop roasts nuts fresh daily and offers curb-side pickup and delivery through its online ordering system.
Best for Russian Mints, chocolates and daily-roasted nuts