Where to buy colourful bonbons and tasty croissants?
Kindred Chocolates attends farmers markets all year round, and also has products in many shops and restaurants!
Sweets For Everyone
Kindred Chocolates is the product of creativity, hard work, and experience working in high-end pastry departments. Based out of a 1900’s family farmhouse in the countryside, Emily Watson produces colourful chocolate bonbons, all in pattern-wrapped 6-piece boxes. The flavours and colours rotate with the holidays, as well as the exterior patterned sleeve. Each bonbon is filled with creamy, soft ganache, contained in a crisp dark chocolate shell. Some contain only ganache, some contain add-ins like nuts, crumbles and jams.
Kindred Chocolates also makes many different pastries: croissants, filled croissants, cookies, bars, and other seasonal treats! All available at the Orillia Library Farmer's Market year round!
Where to buy?
ORILLIA LIBRARY FARMERS MARKET, on Saturdays from 9-1, all year round, 2024. Pastries and chocolates available
Eclectic Cafe, Open 11am-4pm Monday- Saturday. Bonbons and bake at home croissant packs at this location!
Provenance Wine Bar, open 4-10 Wednesdays-Saturdays features a special painted flower smash chocolate, as well as bonbon boxes!
Seto Restaurant, open 4:30-9:30 Wednesday-Saturday, 3 exclusive flavoured bonbons on the amazing dinner menu.
Lone Wolf Cafe, Saturdays and Sundays, Kindred croissants and Kindred crullers are available at this cozy cafe!
Can also accommodate PRE-ORDER PICKUPS at the farm in Washago with at least 7 days notice, through email.
Email with ANY questions: kindredchocolates@gmail.com
What is a bonbon?
A bonbon is a chocolate made in a molded shape, filled with ganache or caramel, and sealed shut! The goal is to have a crisp chocolate shell, with a delicious, creamy filling.
Read The Story
Kindred Chocolates and its founder Emily Watson were featured in a Toronto Life article. Read about the renovation and her experiences in the Toronto food industry!
Hey Y'all!
Welcome! I'm the creator of Kindred Chocolates, Emily Watson. For my entire life, I knew that my future involved food. I had always helped my Dad in the garden, my Mom with baking, loved helping with Grandma’s sweets, and worked in a kitchen for a summer job. I completed a BFA at OCADU, with a focus on food photography, and at the same time attended George Brown for Culinary. I moved on to work in some of the best pastry kitchens in Toronto, learning southern pies, french pastry, italian goods and finally: chocolate! I like to think I have a pretty well rounded education from many avenues, and important mentors. From helping my co-workers in dishpit, to refining menus: I quite literally have done it all. I can’t wait to bring all I have learned to my hometown community and provide the best treats possible.