After four long years of undergrad and a Masters in art history, I had the nerve to sign up for another 6 months of schooling – this time to see through the Classic French Pastry Arts program at the International Culinary Centre in NYC.I spent a few years working and learning in various facets of the pastry world, first as an intern in Dominique Ansel's NYC pastry shop, and then as pastry chef at the Four Seasons in Toronto. Despite initially conceiving of a home-based macaron business, I decided to try my hand at chocolate and quickly fell down a rabbit hole of beautiful, shiny, creative deliciousness.Over long months of research and plenty of trial and error, Chocolat de Kat was born. I found immense satisfaction in the seemingly limitless possibilities that the medium had to offer. Doing it on my own terms and finding my own style have motivated me to keep learning. What started as a passion project in the back kitchen of a coffee shop is now a small team of individuals who each bring something unique to their role, with the common thread of being obsessed with what we get to do for a living.The goal is not to reinvent the wheel, but rather, create the best of a category. Our punchy flavours actually taste like what they are – biting into one of our key lime pie bon bons is like biting into a piece of key lime pie! We aim for nothing less than to be Canada's favourite chocolate gift company!