Hazelnut & chocolate spreads
A jarred family with praline, chocolate and other flavour combinations.
Recipes and allergens vary; do not infer vegan status or suitability for an allergy from the brand’s general copy.
Explore the collectionA maker to know · Chocolate & hazelnut spreads
Allo Simonne
Montréal, Quebec
A small chocolate workshop turning nuts and cocoa into spreads and bars.
Allo Simonne describes making its spreads and bars entirely in its Montréal workshop, from roasting through labelling. Its range includes hazelnut spreads and bean-to-bar chocolate.
— this week
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Quentin Ryckaert & Vincent Coja
Co-founders
The official account describes Quentin’s early spread-making experiments and founding the business with Vincent; both appear on its team page.
The story & the craft.
Allo Simonne's first batches began in a Montreal apartment with a stone mill and oven. The official account names Quentin Ryckaert and Vincent Coja as founders and connects the brand's name with Quentin's grandmother Simonne. Its hazelnut-and-chocolate spreads and bean-to-bar chocolate offer two different introductions to the workshop.
A jar provides a format for spreading or cooking, while a bar lets a buyer compare cocoa percentage, growing origin and additions. Read the selected recipe instead of transferring one spread's ingredients to another jar or bar. Hazelnuts are central to many spreads, and some recipes contain milk. The business describes local roasting, production and labelling; Canadian transformation does not make cocoa or hazelnuts Canadian-grown. The official homepage provides workshop contact details for recipe and ordering questions, including delivery arrangements adjusted for seasonal temperatures.
What they make & offer.
Bean-to-bar chocolate
Chocolate bars with different cocoa percentages, origins and additions.
Select the precise recipe and size; some seasonal bars were sold out when checked.
Explore the collectionBefore you buy or go.
Read the selected product’s ingredient and allergen list; hazelnuts are central to many spreads and some recipes contain milk. Delivery is adjusted for seasonal temperatures. Stock and gift formats change, so check the exact jar or bar before ordering.
The Canadian connection.
A Montréal workshop with maker-stated local roasting, production and labelling for spreads and bars. Ingredient-growing origins differ by recipe and are not assumed Canadian.
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