“A delicious blend of our Pistachio praline with fleur de sel, covered with a fine layer of 70% dark chocolate from Haiti.
To share (or not) during your little brunches. It’s pure indulgence!
This is our own 70% dark chocolate from Haiti, made from bean to bar. We manage the entire chocolate-making process thanks to the expertise of our team of chocolatiers. From the selection of cocoa beans, to roasting, crushing, winnowing, and grinding, Allo Simonne handles the entire transformation process to maintain quality control throughout, ensuring you get exceptional chocolate.
To nibble, to share, with family or friends, enjoy every moment.”
A graduate of the Provincial Hotel School of Namur in Belgium, Quentin Ryckaert developed an interest in pastry and chocolate making upon leaving. For his part, Vincent Coja, a trained roofer, has worked in the construction field for more than 15 years. Their friendship first developed in Belgium, where they were natives, before taking a new turn a few years later, in Montreal, when they decided to embark on a new adventure: developing and sharing their common love for quality, local and refined chocolate spreads. Allo Simonne was born in 2018.
Inspired by Quentin's grandmother (who bears the name Simonne Allo), the entrepreneurs launched a range of generous and delicious spreads. “She was a woman who loved good things and was resolutely modern. We find in our products her taste for goodness, beauty and the pleasure she took in sharing.”
After the spreads, Allo Simonne turned to bean-to-bar tablets, appearing in 2023, entirely imagined, developed and produced in their workshop in Montreal.
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