2024 was incredible! From innovative chocolate creations and new product launches to exciting collaborations, events, and further perfecting our signature single-origin chocolate. We’re profoundly grateful for your support in helping us redefine the chocolate experience here in New Brunswick. As we look ahead to ambitious plans for 2025, let’s take a moment to look back the milestones we’ve achieved in 2024.
What We Accomplished
Production
We crafted over 50 diverse batches of chocolate, featuring a variety of single origins, percentages, and styles—surpassing our 2023 totals. We’ve also stepped up our caramel production, mastering three base flavours while experimenting with exciting new ones. Our mission is simple: to create exceptional caramel free from the unnecessary additives often found in industrial-scale caramel.
Winning Awards
In February, we participated in Moncton’s inaugural Hot Chocolate Festival. Our five-course hot chocolate experience, featuring our Honduras cacao beans and a journey through its history, was voted the Festival’s Best Hot Chocolate.
Our 74% Thailand Chanthaburi Dark Chocolate earned a gold medal at the Academy of Chocolate in London, UK. We owe immense gratitude to the incredible cacao growers in Thailand, whose dedication brings out the unique qualities of this cacao. Once in our hands, we simply help the bean showcase its natural beauty.
New Products Developed
We expanded our caramel offerings, including Sea Salt, Chocolate, and Coffee varieties. Our ever popular Caramel Bunnies became a staple, featuring our dark bean-to-bar chocolate shells filled with our signature caramel. During maple season, we introduced bunnies with maple cream filling. We've added Maple Coconut Bunnies later in the year. By the final days of 2024, we began developing our White Chocolate Bunnies, filled with decadent Brazilian Brigadeiro fudge, hinting at exciting innovations to come.
This year has been a standout for our specialty bars
Latte à la Bette: a white, oat milk chocolate sweetened with maple sugar, beautifully coloured red and flavoured with beets, and lightly spiced.
L’Érablière: a rich 74% dark chocolate, sweetened with New Brunswick maple syrup—it's a perfect, comforting bar highlighting our favourite local ingredients.
Open da Night: a tribute to a café institution in Montreal. Think of it as an Italian latte you can bite into. This bar has also flown off the shelves.
Café de Olla: a collaboration with a coffee roaster in Mexico. This bar mirrors the traditional Mexican coffee on the same name made with panela sugar, lightly spiced with cinnamon, anise, and orange peel.
Summer Cold Drinks: We expanded our summer drink menu to include Aguapanela, Iced Choco, Spritzer à la Rhubarbe, Iced Matcha Latte, and Iced Caramel.
Events
We participated in a range of exciting events and pop-ups that brought us closer to our community and beyond. Here are some highlights.
We hosted an in-store Valentine’s Day drop-in, affectionately known as "The Chocolate Day," featuring special treats for our dedicated chocolate-loving community.
Next, we showcased our creativity at Moncton’s first Hot Chocolate Festival with our five-course hot chocolate experience showcasing our Honduras cacao beans, taking you on a flavourful journey through their rich history.
Throughout the year, we hosted many group tasting workshops for all occasions and ages and delighted guests. We also launched our Saturday morning P’tit Salon du Chocolat. This mini Saturday Morning Chocolate Salon is a free drop-in event offering guided tastings of three distinctive chocolates, along with special surprises, and an open conversation about anything.
Further highlights included the Harvest Dinner Fundraiser for PAW, the Moncton Beaujolais Nouveau Wine & Art Benefit, the Ottawa Chocolate Show, and celebrating LaRouère’s Third Anniversary with an open house.
We were especially honoured to participate in the Premier’s Holiday Open House, joining a select group of vendors invited to showcase their products in her office—a fitting end to a remarkable year.