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+1 416-882-1535
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| 501 Rowntree Dairy Road Unit 3, Vaughan, ON, L4L 8H2 | |
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0.6 miPinedale Gate
0.6 miAnsley Grove
0.7 miWindflower Gate
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Specialties
The mission of Succulent Chocolates and Sweets is to provide the ultimate chocolate experience for our customers. Our passion for chocolate and quality guarantees that our hand crafted, decadent chocolates and confections will leave you longing for more. We are experts in combining high quality coverture chocolate with natural and bold flavours ensuring that one small bite will have a big impact.
— Party Favours
— Custom Chocolates
— Chocolate Events & Workshops
History
Established in 2012.
In April of 2012 she created Succulent Chocolates and Sweets Inc. in Vaughan. Soon after, she was selected as one of seven participants across Canada to compete at the prestigious World Chocolate Masters Canada; an international competition that brings together the leaders of the chocolate industry throughout twenty countries. Sandra trained for months to prepare for this intense nine-hour competition. Her hard work paid off as she was awarded first place in the category of «Canada’s Best Molded Bonbon», for her hand crafted creation, titled «The Crunchy Apple». After competition, with her first national award in hand, Sandra was able to focus her attention back to growing her business. She re-launched her business with the opening of the 700 sq. ft state of the art chocolate lab in Vaughan. Her ambition pushed her to new limits with interviews with local radio stations, an article in Vaughan Citizen and multiple TV appearances on Rogers and Global TV.
Meet the Business Owner
Sandra A.
Business Owner
Winner of Canada’s Best Bonbon at the World Chocolate Masters Canada
Since a young age Sandra knew her hands were meant to be in chocolate. Growing up in an Italian home, food was always the centerpiece. After completing her Bachelor’s of Technology in Graphic Communications Management, Sandra decided to change into the profession she’s always dreamed of, becoming a master chocolatier. She volunteered at Dolcini by Joseph, under the direction of Chef Joseph Montinaro for almost a year. From there, she moved to Chicago to attend the acclaimed French Pastry School, where she studied under Master Pastry Chefs Jacquy Pfeiffer, Joshua Jackson and Della Gossett. Upon returning to Vaughan, Sandra continued to work and develop fine European inspired pastries at Dolcini By Joseph.
