© 2019 created by Sarah Simpson.


Back in 2016, I tasted an amazing bar of fine chocolate and it literally changed our world. Since then, I have not stopped learning the art of making chocolate using the finest organic cacao beans I can find. I have taken various classes at the Chocolate Academy in Montreal, trained with world acclaimed Master Chocolatier Mark Tilling at Squires Culinary School in Farnham, England. I have received my Chocolate Maker certification from Ecole Chocolat here at home and Peter my husband and business partner joined me in Costa Rica  with Ecole Chocolat to immerse ourselves in the world of cacao. Both Peter and also I attended the International Institute of Chocolate and Cacao Tasting in London, England where we became certified Chocolate Tasters.


We feel a deep connection to this land, having adapted our lives to the tidal rhythm and farming activities that are buzzing about year round. I’ve also discovered that my Acadian ancestors lived in Canard, just a few kilometers away! So, in a historical sense, this is my homeland, or as the Acadians would call it, my “patrie.” We are fortunate to live in this wonderful spot with so much food produced right here. We enjoy shopping locally, and have gained a profound respect and affection for people who make food — from growers to artisans.

Being a chocolate maker allows me to connect with cacao farmers and learn from them all about cacao farming. We have a close relationship with our dear friend Lisa, the owner of Divina Vida Finca,  a newly certified organic cacao farm, near Parrita, Costa Rica. Lisa has a breathtaking retreat/sanctuary in the mountain where I teach the art of chocolate making at her farm.


A wise chocolate mentors once said:

 If you’re in the chocolate business and you’re not having fun, you’re doing it wrong!”


This remains our focus – enjoying making chocolate while making people smile!  I hope you enjoy our creations as much as we do.


Gabrielle Breault

Owner & Chocolate Maker,
Petite Patrie Chocolate