SOMA Chocolatemaker
Artful, bean-to-bar chocolate crafted in Toronto, known for its single-origin cacao, imaginative flavour pairings, and beautifully made bars and bonbons that feel just as giftable as they are indulgent.
About the brand
Built on curiosity about cacao and a willingness to experiment, SOMA Chocolate makes small-batch chocolate from the bean up in Toronto. The workshop started in a corner of the former whisky distillery, where David Castellan and Cynthia Leung began roasting and winnowing their own beans to see what chocolate could be when every step was done in-house. The name draws from the Rig Veda and Aldous Huxley’s Brave New World, a nod to the mystical substance the founders felt they’d encountered working with raw cacao.
SOMA now operates three Toronto locations, including the original Distillery District shop, a King Street West store, and a dedicated Cacao Bean Lab on Brock Avenue. The team roasts, refines, and conches its own chocolate, and produces truffles, gelato, cookies, and hot chocolates alongside the bars. The continued pull is simple: careful craft, genuine curiosity, and a community of regulars who keep showing up for it.