Good food is the common ground and global experience in life that brings people together. It is nourishment for the body, but above all it’s nourishment for the soul.

Welcome to Gusto Chocolates and all things baked in bundt pans and beyond. (My current passion is for those mini bundt cakes that look great, taste great and give me so much ideas to play with. Sticky Toffee Pudding was made for these molds!)

It’s over 20 years since I graduated with my diploma in pastry arts from the wonderful 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 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.

It’s been over 20 years since that decision to ‘go professional’ and I’ve come full circle: I started out making wedding cakes that would create the perfect grand finale for someone’s big day, and they are still my favorite treat to conjure up. The cakes I make now are equally as delectable, but are entirely plant-based and gluten-free when requested. It has been an absolute labor of love creating new recipes void of the cornerstones of my European training; butter, flour, eggs and cream.

“Let us celebrate the occasion with wine and sweet words” – Plautus

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.)

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 use pure oils for the chocolate, freeze-dried raspberries, and the finest almonds.

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

Paula