Welcome to Gusto Chocolates Inc.

I named my business after one of my favorite things in life to eat, cook and bake with: Chocolate. Belgian to be precise. The word Gusto can be heard in so many languages and for me it means to do something with great passion and energy. Baking has always been my great passion.

It’s over 20 years since I graduated with my diploma in pastry arts from the Pacific Institute of Culinary arts in Vancouver.  Like many of us who traverse all sorts of roads and career paths first, I knew that as I approached my thirties my desire to bake for a living had to take root. And so I bought the books, signed up for the course and have never looked back since.

I have taken over 2 decades of experience in the professional kitchen, 35 in the home kitchen, 15 years in the wedding industry, a love of good food and somehow combined it all to call it my “job”.
I am never more at home than when I am in the kitchen.

Everyday is different in that kitchen and it ranges from ornate wedding/special occasion cakes to something as humble as a chocolate cupcake. Real food, real ingredients. Always.

After years of trial and error I have accomplished a task I initially thought impossible: to abandon dairy, eggs and/or wheat in my baking and create something delicious for those that cannot enjoy those cornerstones of baking. At least they used to be my cornerstones. Now I’ve discovered the flakiest pie dough doesn’t need wheat at all. My gluten-free friendly pies and dough are available across the lower mainland now. I also discovered the words “Light & Fluffy” are still attainable for cakes made with quality plant-based baked products. 

My Chocolates: I was thrilled in 2014 to win a silver medal in Canada and a bronze in the world finals. I simply adore dark chocolate, but it was my white chocolate creation that took home the medals. (I paired the chocolate with pure lemon, freeze-dried raspberries and toasted almonds and Dolce Vita was born.)

There is no love sincerer than the love of food.” George Bernard Shaw. I couldn’t agree more.


*Thanks to The Growing Great Chocolate™ a program through Belgian Chocolatier Barry Callebaut, I use 100% sustainably cultivated cocoa beans. Growing Great Chocolate™: Growing cocoa quality – Growing farmer income – Growing quality of life. 

*I work from a facility that also contains wheat, gluten, dairy, eggs, soy and nuts.