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...
2024 was full of highlights and achievements
feature in the Spring issue of the LCBO's Food & Drink magazine
product appearance on The Good Stuff with Mary Berg
mention in the Globe & Mail about quality chocolate companies in Canada
62 days at markets and shows
first year with a booth at the spring One of A Kind show
launch of the cross-border e-commerce site with 21 products
first time vendor at the Northwest Chocolate Festival in Seattle
I feel incredibly fortunate to be part of such an amazing community, and I'm grateful to have you along for this journey🎉 Happy New Year 🎉
The warming smell of holiday spices are swirling around the DWN factory with the full holiday menu now available in-store and online.It wouldn’t be the holidays with the delightful smell of baked goods, so we coat crispy malt balls in our house-made milk chocolate, infused with a blend of cinnamon, ginger, nutmeg, clove, allspice, and cardamom to create delicious gingerbread malt balls. Roasted pecans are caramelized in maple syrup and then mixed with gingerbread chocolate to create a delectable chocolate bar. For those who crave an extra kick, our ginger snap bar delivers the most ginger-zing along with crunchy pieces of Biscoff.We welcome back the eggnog bar, which features rum-soaked cocoa nibs blended into a spiced mylk chocolate. Also returning is the cranberry juniper orange bar, made from ground cranberry...
