Winky Lewis Photo
Our team, October 2022:
Victoria Bradford, Catherine Wiersema, Sarah Levine, Ruby Bradford
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.
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, Chocolatier: Ruby joined the team in June 2021 as an apprentice. A recent Portland High School graduate, 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. Ruby introduced her first chocolate creation in the Fall of 2021, Bergamot, a dark chocolate infused with a strong Earl Grey. As of June 2022, she is taking a gap year to work with us as a Chocolatier, before moving to Europe in the fall of 2023 to start college.Victoria Bradford, Production Assistant: You can't keep Victoria out of a candy shop: she has worked for three chocolate and confectionery companies over the years. Before her first day at Chocolats Passion, she already knew and loved all the chocolates. In addition to being Ruby's mom, she is a full-time student. While sailing around the world with her family, she maintained that a candy thermometer was necessary for self-sufficiency. In the shop, you'll find her helping customers, packing orders, making toffee, and prepping molds and ingredients so that Sarah and Ruby can keep working their magic.
And a distinguished alumna, Darcy Brennan Poor, who for more than four years helped grow Chocolats Passion into what it is today. We will always think of Darcy as part of our Team!
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 and Father'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!