Salon du Chocolat et de la Pâtisserie Brings International Chocolate and Pastry Experts to Toronto
News related to:Salon du Chocolat et de la Pâtisserie · 2 min read
TORONTO, Sept. 23, 2026 /CourierPR/ -- The world's leading chocolate and pastry event, Salon du Chocolat et de la Pâtisserie, is set to make its third appearance in Toronto from November 19-22, 2026.
Among the international talent participating in this event is French pastry chef François Daubinet, Creative Director and Ambassador for Maison Valrhona. Daubinet, known for his work at the intersection of pastry, chocolate, design, and luxury, will offer both professional masterclasses and public-facing experiences. His masterclasses will cater to chefs and industry professionals, while his public-facing sessions will provide guests a glimpse into the world of a renowned chef.
The Toronto edition of Salon du Chocolat et de la Pâtisserie will feature a variety of programs designed to engage both industry professionals and the general public. The Chocolate Fashion Show, for instance, will pair Seneca Polytechnic fashion design alumni with chefs and chocolatiers to create wearable works of chocolate couture. The Chocol'Art program will showcase monumental chocolate sculptures, holiday log cakes, and interactive exhibits that are almost too beautiful to eat. Pastry'Cho will bring renowned pastry chefs and chocolatiers to the stage for live demonstrations and exclusive tastings, offering attendees a chance to experience the craft behind the creations.
In addition to these programs, the event will host Chef Workshops, where guests can learn techniques to create seasonal creations and holiday showstoppers. The Cacao Show will feature panels and conversations with cocoa producers, chocolatiers, and industry experts, sharing their journeys, expertise, and perspectives on chocolate in all its forms. The Expo Village & International Delegations will provide a platform for sample, discovery, and shopping from chocolatiers, pastry makers, artisans, and producers from around the world. The Bean-to-Bar Museum will follow chocolate from the cocoa tree to the finished creation, revealing the craftsmanship behind every bite.
The Business Space will serve as a dedicated B2B platform for buyers, suppliers, distributors, and culinary professionals to explore innovation, sustainability, traceability, and business opportunities. Programming will include a financing clinic and a masterclass led by an international chef. The Salon du Chocolat Junior will offer family programming designed to spark curiosity and reveal tomorrow's talent through interactive activities, recipes, painting, and hands-on chocolate discovery.
The event will also feature Cake Time, an elevated Parisian-inspired afternoon tea reimagined by Chef Christian Campos, celebrating the precision, artistry, and indulgence in the great tradition of the finest pastry houses. The Toronto edition will welcome three major international pavilions representing cocoa-producing regions: the Peruvian Pavilion, the Latin American Pavilion, and the African Pavilion, each showcasing cacao and single-origin chocolate.
The competition, a key highlight of the event, will bring together four of Ontario's leading culinary schools to inspire emerging talent, encourage excellence, and celebrate the art of pastry and chocolate. The competition will feature bold creations judged by a panel of acclaimed chefs.