Montréal
One address downtown, and everything starts there. The chocolate is made in Port-au-Prince, in our own workshop, but everything you come to taste, and everything you take home, happens here in Montréal.
45°30′ N · 73°34′ O
Makaya Chocolat & Bistro
1045 Côte du Beaver Hall
Montréal, Québec H2Z 1S5
Canada
Where it is made
Port-au-Prince, Haiti: the first bean-to-bar laboratory in the country, open since 16 July 2016. Sorting, roasting, grinding, conching, tempering, moulding: everything happens there, by hand, in small batches.
Everything sold on this site ships from Montréal. For orders in Haiti, our products are stocked in supermarkets across the country and in airport duty-free.
Write to us
Orders, private events, press, trade accounts, or simply a question about a bar. We answer within two working days.
The chocolate
Frequently asked
Not at the moment: the next batch is in production in Port-au-Prince, and everything is made in small batches. Write to us at info@makayacanada.ca and we will tell you the day it lands at the bistro.
Because vanilla would round off exactly the acidity that six days of fermentation were spent building. Our dark bars contain two ingredients: cocoa mass and cane sugar. No lecithin, no added cocoa butter, no preservative.
The FECCANO cooperatives have been Ecocert-certified organic since 2011, four certified, four in progress, and fair-trade certified since 2003. Makaya's own certification is being finalised. We prefer to say so rather than print a label we do not yet hold.
Of course, and you will be well received. But tables go fast: the weekend brunches and Thursday evening sell out first. Booking costs nothing and guarantees your table.
Yes: the same card works on chocolate and at the table. Values of 25, 50, 100, 200 and 225 $.
Between 16 and 18 °C, away from light and from strong smells. Not in the fridge: cocoa butter picks up odours, and condensation dulls the snap. Shelf life is 18 months from moulding.
