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Our Team

                                                                                                    Winky Lewis Photo

Our team, April 2021: Darcy Brennan Poor, Catherine Wiersema, Sarah Levine  


Our story, as told on 207 News Center Maine, February 2019 

About our Team:

Catherine Wiersema, Founder.  Catherine started Chocolats Passion in 2014 in her Belmont, MA kitchen.  In the fall of 2017 came a move to Portland, and setting up production at the Fork Food Lab. Catherine's passion for chocolate making began while growing up in France:  at the age of 10 she created her first confection, a hard-as-a-rock hazelnut caramel!  Mostly self-taught, she completed the 2013 Professional Chocolatier program at Ecole Chocolat.  She makes periodic study trips to the Cacao Barry Chocolate Academy in Montreal, and once enjoyed studying with world-renowned chocolatier Ramon Morato. 

Darcy Brennan Poor, Chocolatier: Darcy is an Institute of Culinary Education (New York, NY) graduate and pastry chef.  She joined Catherine in March 2018 and participated in the September 2018 move to 189 Brackett Street, where we have our chocolate creation space and our boutique.  Darcy is the creative force behind many of our creations and the way we present our products, from the cocoa butter color glazes on our chocolates to our packaging and menus. 

Sarah Levine, Lead Chocolatier: Sarah is a Culinary Institute of America graduate  (Hyde Park, NY) and pastry chef, who joined our team in March 2020. Sarah soon proved herself a full-fledged chocolatier when she earned a silver medal with her first confection, just six months into her tenure with us!  Sarah's broad talents include a special skill for creating spicy chocolates, and the ability to maximize our production runs while staying faithful to our sky-high quality standards. Her outstanding contributions led to her promotion to Lead Chocolatier in January 2022.

Ruby Bradford, Apprentice Chocolatier:  Ruby joined the team in June 2021.  A Portland High School Senior, she is an accomplished baker who honed her skills while spending most of her childhood and teen years sailing around the world with her family.  Sarah is training her, and Ruby has just introduced her first chocolate creation, Bergamot, a dark chocolate infused with a strong Earl Grey and perfumed with orange zest.

About our Chocolates:

Our chocolates are made by hand with pure ingredients, including Fair Trade   E. Guittard couvertures, organic cream and butter, organic citrus,  hand-picked  local fruits and the freshest nuts. The chocolates' hues come from airbrushed cocoa butter, making each flavor readily recognizable. We don't use preservatives, so our chocolates are at peak flavor within 4 weeks. 

In late fall every year, we update our menu:  each of us is responsible for new creations, which we rotate with existing chocolates for maximum variety.  But our production is always limited, so we recommend that you place your order early.  

About our Collections:

Our Passion, Share the Love!, Vegan, and Crunch collections, along with our Hazelnut Crème, represent our core offerings.  Additional collections are available for Valentine's Day;  for spring and Mother's Day; and for fall and winter with Halloween, Thanksgiving and Holiday specialties.  These seasonal collections show up in the Menu when available to order.  The boutique has offerings not available on the website.  So please come to 189 Brackett and see what we have to offer you!