From roasting to labelling, each Allo Simonne spread and bar is entirely made in their workshop in Montreal. Their chocolate and hazelnut products are delicious, healthy, refined, suitable for all palates and made from carefully selected premium ingredients.

After graduating from the Provincial Hotel Management School in Namur, Belgium, Quentin Ryckaert developed an interest in pastry and chocolate work. For his part, Vincent Coja, a roofer by training, worked in the construction industry for over 15 years. Their friendship first developed in their native Belgium, before taking a new turn a few years later in Montreal, when they decided to embark on a new adventure: developing and sharing their common love for high-quality, local, and exquisite chocolate spreads. Allo Simonne was born in 2018.

Inspired by Quentin’s grandmother (whose name was none other than Simonne Allo!), the entrepreneurs launched a range of gourmet spreads. “She was a resolutely modern woman in love with the finer things. Our products reflect her taste for the good, the beautiful, and the pleasure she took in sharing.” – Quentin Ryckaert

After their spreads, it’s time for Allo Simonne’s bean-to-bar tablets to make their appearance in 2023, entirely imagined, developed, and produced in our Montreal workshop.