As We Do Chocolate is a Chef-Led, Bean-To-Bar Producer
Debra John — April 30, 2026 — Business
References: instagram & aswedochocolates
As We Do Chocolate Company Inc. has announced its launch as a Canadian-based, chef-led, bean-to-bar chocolate producer, aiming to expand domestic capabilities within the premium chocolate category. Founded by chef Brandon Olsen and entrepreneur Michael Held, the company seeks to provide a scalable, locally produced alternative to imported premium chocolate, particularly for the hospitality and foodservice sectors.
Canada’s chocolate market is "projected to exceed $5.4 billion in 2025, with much of the premium supply currently sourced from international producers." As We Do Chocolate is positioned to address this gap through high-quality production supported by advanced manufacturing technology.
The company’s portfolio serves two primary segments: wholesale hospitality, offering chocolate pellets, cocoa butter, cocoa powder, and batons. In addition to this, the brand offers retail and corporate gifting, featuring premium bars and customized products.
Image Credit: As We Do Chocolate
Canada’s chocolate market is "projected to exceed $5.4 billion in 2025, with much of the premium supply currently sourced from international producers." As We Do Chocolate is positioned to address this gap through high-quality production supported by advanced manufacturing technology.
The company’s portfolio serves two primary segments: wholesale hospitality, offering chocolate pellets, cocoa butter, cocoa powder, and batons. In addition to this, the brand offers retail and corporate gifting, featuring premium bars and customized products.
Image Credit: As We Do Chocolate
How Canadians buy and use premium chocolate
Informs decisions on what premium chocolate content to cover, what products to feature (bars vs baking formats), and which use cases to prioritize (gifting, home baking, restaurants).
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When was the last time you bought premium chocolate?
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In the next 1–2 weeks, would you buy premium chocolate as a gift?
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Which premium chocolate format would you be most likely to buy?
Trend Themes
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Localized Premium Production — Rising consumer preference for domestically made premium chocolate creates room for local brands to capture market share previously held by imports through provenance and supply-chain transparency.
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Chef-led Bean-to-bar Craftsmanship — A movement toward chef-driven, bean-to-bar offerings elevates product differentiation opportunities based on culinary expertise, flavor development, and artisanal branding.
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Hospitality-focused Ingredient Supply — Growing demand from hotels and restaurants for ready-to-use premium chocolate ingredients signals potential for specialized B2B supply models that integrate formulation, consistency, and scalability.
Industry Implications
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Hospitality and Foodservice — Consolidation of domestic premium chocolate supply could disrupt procurement practices in restaurants and hotels by enabling closer collaboration on menu innovation and cost control.
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Retail and Corporate Gifting — Premium, locally produced bars and bespoke gifting options present opportunities to redefine luxury confectionery assortments and experiential retail moments.
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Food Manufacturing Technology — Advances in scalable bean-to-bar manufacturing and processing technologies open pathways for domestic producers to match artisanal quality with industrial throughput.
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