Our focus on Fairtrade certification is a reflection of the leadership that exists at Theobroma Chocolat™
Everyone loves chocolate, but finding good chocolate isn’t always easy. Thankfully, our married co-founders, Josée Vigneault and Jean-René Lemire, aimed to fix that when they started Theobroma Chocolat. Their philosophy was simple: make good chocolate, the good way. That’s why our partnerships with producers, master craftsmen and companies all respect the balance we must achieve between the quality of our organic ingredients and the respectable and fair nature in which they are sourced and produced.
Since our inception in 2006, our main focus has always been to develop and produce GMO-free and gluten-free chocolates, created with pure, natural and completely organic cocoa bases. Today, Theobroma is known for being the owner of Ecocert’s first organic processing plant in Canada.
The production and use of recyclable and renewable materials are priorities for Theobroma Chocolat. We are constantly looking for innovations likely to favour sustainable development.
We may have started in the Quebec City region, but our vision for naturally good chocolate is one we hope to share with people all over the world for years to come!
We promise to always focus as much on taste as we do on the environment and overall health.
We promise to only create chocolate in a responsible way that respects people and the planet.
We promise that your health & the planet’s health are always a priority!
We promise there is nothing quite as satisfying as enjoying chocolate that is as good for you as it is for the environment.
The primary mission of Theobroma Chocolat has always been to produce a variety of organic chocolates of unrivaled and innovative quality. Every piece produced in the laboratories of Theobroma is unique and intended to not only benefit consumers, but also the planet.
From selecting delicious flavours to pair with our chocolate to putting emphasis on fair trade, we want our chocolate to be accessible to everyone. Nothing proves that more than our commitment to creating a gluten-free, GMO-free, peanut-free, vegan chocolate with distinct flavours to please even our toughest critics.
At the core of Theobroma Chocolat, we aim to help customers rediscover the joys of chocolate, in all its creative and delicious forms.
With so many varieties of chocolate available, finding the right combination of flavours makes all the difference.
While eating chocolates on the Trans-Canada Highway, inspiration struck Josée Vigneault. She knew in her heart what she wanted to do. This calling to create something new, with the help of her spouse Jean-René Lemire, is what would become Theobroma Chocolat.
In 2007, following a forced reorganization of the quarry, Canada’s first organic chocolate processing plant was born. The rest, as they say, is history. Today, with the approval of 3 Dragons, as well as more than 10 years of experience under our belts, Theobroma Chocolat has become a leader in organic & fair trade gourmet chocolates in North America.
At the heart of our co-founder’s approach, there is a philosophy of balancing the quality of our organic ingredients with the respectable and fair nature in which they are sourced and produced. Simply put, we wanted to make sure our chocolate was good, in more ways than one.
Having the right ingredients is an important part of our process, but not as important as how we obtain them.