Products of the catering worl in the early 1970s, Nancy Daniak and Gilles Morin had the opportunity, very early on, to develop their taste for flavours.

In 1983, they took up pastry making to give free rein to their artistic flair, which was closely related to food and the thousand facets therof. Fifteen years later, 5 pastry shops are now well established.

At the dawn of the new millennium, they developed an interest a major change. They both decided to redirect their careers towards chocolate making. Given the warmth of pastry making and the world of chocolate, the range and variety of products became all the more interesting and the limits of the marriage of flavours and presentation were greatly expanded.