Recent social media posts
2026-06-19
Why settle for one flavor? š¤
Our Iced Mocha comes with 16 chocolate optionsāfind your perfect match.
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2026-06-17
A little circle of chocolate, a lot of flavour. š«
Which one would you choose?
2026-06-15
Real strawberries. House-made purĆ©e. No shortcuts. š
Sip it with matcha or keep it classic with a creamy Strawberry Latte. šæš„
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2026-06-12
Nothing fancy. Just done right. š¤
Classic espresso, ice, and your choice of whole milk or our house-made oat milk.
2026-06-10
Summer just got sweeter. āļøš¦š„¤
Weāre officially introducing our Summer Menu ā featuring handcrafted frozen treats, refreshing iced drinks, and all the flavours you need to cool down this season.
Stop by, find your new favourite, and celebrate summer with us!
2026-06-06
June 7 is Ice Cream Day, and we have something exciting to share! š¦
Weāre officially launching our house-made Soft Serve this Sunday. Made in-house with the same care and quality that goes into all of our chocolate, itās smooth, creamy, and ready for summer
Choose from vanilla, chocolate, or swirl and stop by for a taste.
Summer starts here. āļø
2026-06-02
Weāre hiring at Soul Chocolate
Weāre looking for a Chocolate Production Assistant to join our team Sunday to Wednesday. Itās a hybrid role, so youāll split time between the production kitchen and the cafe floor.
10 hour days, 4 days a week. 3 days off in a row, every week.
We want someone who loves chocolate and coffee, is good with people, and pays real attention to detail. No experience in chocolate? Thatās okay, weāll teach you. Starting at $18/hr. Coming with experience? letās chat, as starting wages reflect experience.
Send an email to [email protected] and just tell us a bit about yourself. Keep it real, please donāt use AI to write it ;) cuz weāll know!!
2026-05-13
We were approved for Whole Foods in November. By March, we were rejected.
It wasnāt because of the quality or the flavours. It was because of one tiny, overlooked error on our packaging.
The story: I made the claim that our product is Non-GMO. This is 100% true, but because I didnāt have the formal āNon-GMO Projectā certification seal, the labels were flagged and we were rejected. Lesson learnt.
But itās honestly a bit strange, isnāt it? It feels completely backwards. Shouldnāt it be mandatory to label products that are GMO, while being Non-GMO should just be the natural default?
Instead, the burden is on us to pay for certifications to prove what isnāt in our food. As these badges become more common, it creates a āpay-to-playā system where if you donāt have the sticker, people just assume youāre using GMOs.
Iād love your take on two things:
1. Should we pay for the certification or just wipe the claim from the design entirely?
2. Does seeing a āNon-GMOā badge actually change your mind at the shelf, or do you assume most premium products are clean anyway?
Even though we hired a regulatory pro to check our labelling, this still managed to slip through the cracks. I guess all you can do is learn and come back stronger.
On the plus side, our baking chocolate is still coming in hot to Whole Foods Ontario, so weāre celebrating that win.
Now, Iām going to go bake a brownie to take the edge off.
2026-04-27
ā Coffee with Kyle | Weekly Learnings
What does tilapia have to do with chocolate? I flew to Colombia expecting to talk cacao. I ended up staring at a pond full of tilapia.
I spent a few days in Colombia, visiting Bogota, Garzon, and Gigante. I met with 3 different producers, all of whom grow cacao. They also raise fish.
Most media outlets have talked about the ācocoa crisisā where pricing went super high causing manufacturers to raise their prices. Well, now that the price has receded to 1/4 of all time highs, thereās another crisis. Farmers arenāt making enough money.
So what do they do? Diversify. All three farmers had ponds with thousands of tilapia. With the current cost of cacao, I was told it is more profitable to raise fish.
When the big manufacturers were complaining about high prices, the farmers (some, not all) were happy. I say some, because in certain regions governments set the selling price of cacao ā cutting those farmers out of the upside entirely.
When the price collapses, farmers do what they can to keep afloat and the chocolate makers celebrate. Mostly the big ones, who now have carved out more margin while their core costs recede.
Iām conflicted. Yes, the price as it was destroyed a lot of demand in the market. It is in my benefit for prices to drop. But when you meet face to face with human beings growing the fruit you use to make chocolate, thereās no celebrating.
Partners like work directly with cacao farmers, paying a premium for their cacao ā and theyāre the ones we want to work with. Weāve been buying their cacao for our Colombia 85% bar for years. Not only does it taste incredible, thereās a lot of good being done as well.
Anyways, Iām curiousā¦ has your chocolate consumption changed over the last year? How so? Drop a comment below ā Iād love to keep this conversation going.
Next week Iāll be sharing if the same holds true for producers in Peru (currently typing this as I wait for takeoff to Lima!). Follow along so you donāt miss it. ā
2026-04-08
We bought a slushy machine when it was -5 because we knew Toronto need frozen hot chocolates and sunny skies and warmer weather.
Well, we got the frozen hot chocolates and sunny skies. Warm weather should be here any minute nowā¦
As we get going with the frozen drinks weāll add in a monthly feature so keep your eyes peeled šØš§
Address
20 Wagstaff Drive
Toronto, ON
M4L3W9
For those using public transportation, take the streetcar and disembark at the Gerrard St East stop. From there, walk east for about 2 blocks until you reach the destination.
For drivers, head towards Gerrard Street East in Toronto and find parking nearby. The coffee shop is located about 2 blocks east from where you parked your car.
Opening Hours
| Monday |
9am - 5pm |
| Tuesday |
9am - 5pm |
| Wednesday |
9am - 5pm |
| Thursday |
9am - 5pm |
| Friday |
9am - 5pm |
| Saturday |
9am - 5pm |
| Sunday |
9am - 5pm |
Alerts
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What people say
Soul Chocolate on Gerrard Street East in Toronto is a must-visit for all chocolate lovers. This coffee shop takes pride in making their chocolate from scratch, sourcing only the finest raw beans from around the world. The team at Soul Chocolate is committed to ethical sourcing and producing amazing chocolate that you won't find anywhere else.
Their recent social media posts show how excited they are about their upcoming move to a new location, but that doesn't mean they're slowing down on serving up delicious treats. Their soft serve is available all day, every day until the transition, so be sure to stop by and indulge in some of the best chocolate soft serve around.
In addition to their delectable treats, Soul Chocolate also offers a cozy atmosphere with seating and a coffee bar. They even have a glass wall where you can watch their chocolate chip depositor in action. With such attention to detail and quality ingredients, it's no wonder why Soul Chocolate has become a beloved spot for locals and visitors alike.
