The official start to Canadian summer took place this past weekend. It is going to be a busy summer with a lot of outdoor markets for you to stock up on your favourite chocolate treats, introduce your cottage guests to chocolate made in Simcoe County, or simply stay refreshed with a cool popsicle. This is where you will find Dawn in the coming weeks.Gravenhurst Farmers MarketWednesdays at Gull Lake ParkJune 4, 11, 18, 259am-2pmBeaches Arts and CraftsKew Gardens, TorontoJune 14 & 1510am-6pmRosseau Farmers MarketFridays at the Waterfront Parkopening day June 279am-2pmDelicious Days of Summerdowntown OrilliaSaturday, June 2810am-3pm
time to get crackingso many bunnies to adopt and chocolate eggs to crack open
solid chocolate bunnies come in two sizessmall milk chocolate, dark chocolate (dairy free) and white chocolatelarge milk chocolate, dark chocolate (dairy free) and caramelized milk chocolatefilled bunny flavours come in crunchy maple cream (dairy free) and introducing our first ever milk chocolate creme egg. while the caramel pecan egg is filled with a silky milk chocolate caramel and toasted pecans.our hand-painted eggs are filled with three white chocolate bunnies, a milk chocolate egg and strawberry caramels — the dark chocolate version is entirely dairy free, including the inside treats
As Orillia works to recover from last weekend’s ice storm, it’s hard not to feel overwhelmed by the challenges that this small business has faced in the first three months of 2025. There was a significant downtown fire that caused water damage and shut down our business for a week, record snowfall that reduced foot traffic in the area, and an ice storm that brought everything to a standstill for five days. Resilience isn’t always visible but we continue to push forward despite everything that has occurred. A heartfelt thank you to everyone who has visited our store or made purchases online. Your support means so much to us. The retail store has returned to its regular hours, and the...
I have been procrastinating this moment for a while because it is not an easy decision but after four years of business, I have to increase our prices. In 2024, the cost of the Ecuadorian cocoa butter that we use increased by 112%. This year we will have to do a significant restock of cocoa nibs at the current commodity value for cacao. Add into all of this the general inflation of the other ingredients that go into chocolate making. As the company has evolved over the last four years, we have been able to increasingly buy better ingredients so that we could use as many of the best, sustainably produced ingredients as financially possible for a small business. We have gone from buying generic cocoa nibs to...
