Internationally renowned pastry chef, Pius Gomes, brings more than 20 years of talent and experience to Toronto after a celebrated term as Master Chef at the InterContinental Hotel in Muscat, Oman. He brings together techniques from around the world, including French, Italian, and Swiss. After perfecting his work as a pastry chef, he developed a passion for chocolate and brought the care and tradition of his pastry work to his handmade truffles.
At Chocolatease we use the best Belgian chocolate - Callebaut Dark 58.5% and Callebaut Milk 36.5%. Perfectly tempered and handcrafted on the premises, our chocolate and truffles are the perfect combination of tradition and skill.
Our pastries are made from scratch on the premises with natural ingredients with no artificial flavours or colours. We use only creamery butter, fresh fruit and real whipped cream.
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