Founded in 2003 by former architect Cynthia Leung and pastry chef David Castellan, SOMA began in Toronto’s Distillery District and became one of Toronto’s early bean-to-bar chocolate makers.
Today, SOMA sources cacao from growing regions around the world, including Uganda, Vietnam, Venezuela, and Madagascar. One of its best-known bars, Semuliki Forest, is made with cacao grown in Uganda’s Semuliki Forest region.
That commitment to sourcing and craftsmanship is reflected in every bar. Among SOMA’s award-winning creations are the Guasare Dark Chocolate bar and the Mango Lassi Bar, both recognized by the International Chocolate Awards.
Tastings and Experiences
For those looking to explore beyond the classics, SOMA’s Cacao Bean Lab offers tastings featuring both award-winning favourites and more experimental creations. Tastings are available for individuals or groups, and visitors may sample unreleased chocolates before their official debut.
The Brock Avenue chocolate factory is open Wednesday through Sunday from 11 a.m. to 6 p.m. and offers a behind-the-scenes look at the bean-to-bar process. The bright, welcoming space is accessible by nearby Queen and Dundas streetcars, with both street parking and a rear parking lot available.
While SOMA’s downtown shops are open daily for a quick chocolate fix, this is the location where visitors can watch chocolate being made from start to finish.
Details
- Where: 77 Brock Ave, Toronto
- Hours: Wednesday–Sunday, 11 a.m.–6 p.m.
- Parking: Street parking and rear lot are available
- Transit: Near Queen and Dundas streetcar stops
- Tastings: Public and private tastings available by reservation
- Website: SOMA Chocolate
