David is continually recognized as one of Toronto's top pastry chefs and chocolatiers with over 10 years  of experience.  As an engineer-turned-pastry chef, he applies both his technical and artistic background to produce unique hand-crafted products in the city using both local and top-shelf products including Valrhona's Grand Cru Couvertures.  Drawing from his lengthy tenures as Executive Pastry Chef at hotels and restaurants in Toronto and abroad, he continues to push the boundaries of chocolate and confections in the city and beyond.  Stay tuned for the revolution!


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