Chocolatier, Tonet Tibay discovered her true calling for a sweet venture after attending Ecole Lenotre in Paris in the fall of 2004 and winter of 2005. Under the meticulous instruction of Thierry Atlan, MOF and apprenticing at the chocolat & confiserie production facility of the world renowned Lenotre in France under the supervision of Philippe LeGac, she has learned the French way of making chocolate confections that’s been a tradition for centuries. Embracing another culture was not a problem for a Filipino American living in the multi-cultural city of Los Angeles. Food has been a major factor in culture. Growing up in the Philippines, she looked forward to her mother’s “champurado” with chocolate from her aunt’s farm in Cavite. Spending summers in the coffee and pineapple farm of her aunt growing up, were fond memories that ties to a culinary passion. Frequent visits to Napa Valley with her aunt and uncle during her early days in the states and understanding the wine process added appreciation and fascination. She believes that it’s the love for the crop and the passion of the people behind it that makes a product the best of its value and quality.