Bean to bar chocolate makers are not sweating the tariffs.

With continued uncertainty surrounding U.S. tariff threats, Canadian chocolate makers like Yves Thomas, co-owner of Centre and Main, say that a strong commitment to Canadian farmers has helped shield them from the impact of Trump-era trade tensions.

Thomas runs his business in Northumberland County, where his chocolate menu follows seasonal trends and relies heavily on local vendors for ingredients. While not everything can be sourced within Canada, he says the Cacao Belt offers some peace of mind. Because cacao trees grow in regions near the equator, the pods essential for chocolate making are not exported from the United States.

“We don’t need to source anything from the States. It’s a blessing. Prices won’t change,” Thomas told reporters at the fifth annual Winter Chocolate Show.

More Than Business: Advocacy Through Chocolate

Mathieu McFadden, general manager of ChocoSol, hopes U.S. tariff threats will encourage Canadians to re-evaluate their consumption habits. While his products are more expensive than the average chocolate bar, his business operates on a model of horizontal trade.

“For us, it’s about regenerative agriculture, trading, and selling practices in Canada. We hope that makes a difference to consumers,” he said.

He’s not the only one who sees opportunity in the chaos. Event organizer Paola Giavedoni is also urging consumers to shop local.

Giavedoni believes events like, The Winter Chocolate Show, that celebrate Canadian business can make all the difference.

“We don’t give ourselves enough credit… We all have buying power, and we can choose to support Canadian businesses.”

This year, the event—held at the Toronto Reference Library—sold over a thousand tickets and hosted more than 35 vendors.

The Future of Canada’s Chocolate makers

As global trade tensions continue to loom, Canada’s bean-to-bar chocolate makers aren’t sweating the tariffs. Grounded in strong local partnerships and global ethical sourcing, they’ve built a model that’s not only resistant to disruption—but deeply aligned with the values of conscious consumers.

For makers like Thomas and McFadden, chocolate is more than just a treat; it’s a vehicle for advocacy, sustainability, and community-building. And with growing public interest in where food comes from and how it’s made, the future of Canadian craft chocolate looks both delicious and promising.

Memo’s and notes posted at Paola’s store: The Candy Bar.