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# Canadian-Crafted Premium Chocolates
As We Do Chocolate is a Chef-Led, Bean-To-Bar Producer

By Debra John | Published 2026-04-30 | Business
Source: Trend Hunter, https://www.trendhunter.com/trends/as-we-do-chocolate
References: [aswedochocolates](https://aswedochocolates.com/) & [instagram](https://www.instagram.com/aswedochocolates/)

![Canadian-Crafted Premium Chocolates](https://cdn.trendhunterstatic.com/thumbs/611/as-we-do-chocolate.jpeg)

As We Do Chocolate Company Inc. has announced its launch as a Canadian-based, chef-led, [bean-to-bar chocolate producer](https://www.trendhunter.com/trends/singleorigin-cocoa-liquors), aiming to expand domestic capabilities within the [premium chocolate category](https://www.trendhunter.com/trends/lindt-chocolate-bar). 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](https://www.trendhunter.com/trends/premium-milk-chocolate-bar) and customized products.

Image Credit: As We Do Chocolate

## Trend Insights (Trend Hunter)

- Score: 7.2/10
- Popularity: 69% | Activity: 76% | Freshness: 72%
- Audience gender: 50% men, 50% women
- Primary generations: Millennial, Gen X
- Top markets: North America

## Categories

[Trend Hunter](https://www.trendhunter.com/trends) > [Business](https://www.trendhunter.com/business) > [Retail](https://www.trendhunter.com/retail)

## Key Themes

### Key Themes Behind This Trend

- **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.
- **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.
- **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.

### Where This Applies

- **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.
- **Retail and Corporate Gifting:** Premium, locally produced bars and bespoke gifting options present opportunities to redefine luxury confectionery assortments and experiential retail moments.
- **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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