Bean to Bar Chocolate
We make chocolate starting from the cacao bean right through to its packaging.
We source our cacao through distributors who do direct trade with the cacao farmers and cooperatives to help support a fairer supply chain and wage. We then take the beans and work them by hand to cultivate the various flavours found in cacao. As part of the creation of our dark chocolate treats, we try to source as many local ingredients as possible to honour our Canadian farmers and food creators. We also prioritize ingredients that are organic and fair trade. It is this legacy of sustainable, local, and handcrafted food production that brings forth the character and unique taste of Chocolat Voyageur’s handcrafted chocolate.
Sustainability
Founder Dominique Chartrand shares her vision and philosophy:
“Part of my love and devotion to cacao comes from the enjoyment of working with the beans, flavours and the possibilities it enables the maker to create. Another part of the love of cacao comes from the care and love brought to its growing, cultivation and preparation for the market by the farmers and cooperatives. The farmers put so much energy, time, and care, to cultivate and prepare the beans that I feel privileged to continue the process of making chocolate for my customers to enjoy.
When I source my beans, I look for distribution partners that work directly with the farmers and cooperatives so that I understand where they come from, how they are cultivated and who cares for them. This way I pay a better price and have an understanding, of the process and the work involved within the growth of the cacao. Having confidence in the transparency of the cacao journey helps me care even more about the creation of chocolate.
I also consider and care about how I package, create, and share my vision. The environment is always a large factor in my decisions. One of Chocolat Voyageur’s goals beyond creating indulgent and sustainable chocolate, is to have the smallest carbon footprint possible. I want to be part of the solution of how we consume food and experiences.”
Founded in 2019 by Dominique Chartrand
Dominique Chartrand was raised in Northern Ontario where she cultivated her love of nature, food, creativity and research. She has had the opportunity to study and live in various places within Canada, Great Britain and the U.S.
While completing her BFA in Dance, she started to develop some food sensitivities that made eating often uncomfortable and painful. Through many years of experimenting, studying and exploring different food philosophies, Dominique was able to finally understand her body’s needs. This knowledge of food’s importance to nourish and heal, sparked a passion in Dominique. This led to an opportunity to apprentice as a chocolate maker under Lisabeth Flannigan of Finnia Chocolate & Cacao in Gore Bay, Ontario.
For Dominique, the chocolate making process allows her to create food that nourishes our bodies and our souls.
