An Exclusive Space
Afternoon Tea Reinvented
Step into an atmosphere reminiscent of the grand salons found in palaces and the world's finest restaurants — where the art of the afternoon tea is elevated to its most exquisite expression.
The Cake Time is a special sanctuary within Salon du Chocolat Toronto, where an elite pastry chef presents their signature and exclusive creations — pastries you will simply never find anywhere else. This year, one exceptional voice will guide the entire experience.
✦ This Year's Chef — Farine et Cacao ✦
An Unmissable Pastry Experience
Palace Ambiance
A curated space inspired by the grand salons of the world's most prestigious hotels and restaurants — intimate, refined, and breathtaking.
One Exceptional Chef
This year's edition features a single distinguished chef — Farine et Cacao — presenting their signature pastry creations exclusively for Salon du Chocolat.
Exclusive Creations
These are pastries you will never see elsewhere — one-of-a-kind recipes crafted especially for this stage, tasted nowhere else on earth.
This Year's Chef
Farine et Cacao
Winner of the prestigious Pastry Discovery Gem Award 2024 from LaListe.com, Farine et Cacao has redefined what contemporary pastry means — a jewel of precision, creativity, and depth of flavour.
From a young age, Christian Campos demonstrated a strong passion for the arts — drawing, cooking, and the craft of pastry. His journey began in 2002 when he joined the team at Pâtisserie de Gascogne, a defining moment that convinced him pastry would be his life's path.
After graduating from the Laval Hotel School in 2004, Christian launched a career that has spanned pastry shops, chocolate boutiques, restaurants, and hotels — while earning top placements in numerous pastry and chocolate competitions along the way.
He refined his artistry at some of Canada's most prestigious establishments, including the Fairmont The Queen Elizabeth Hotel, La Palette Gourmande, and Maison Boulud at the Ritz-Carlton Montréal — working alongside renowned chefs such as Alain Pignard, Johnny Porte, Claude Guérin, Ricardo Bertolino, and Alessandro Bergamo.
His talent and dedication earned him the title of Pastry Chef of the Year in both 2015 and 2016, awarded by the Quebec Society of Chefs and Pastry Chefs.
“Working in these prestigious establishments allowed me to meet, work with, and learn from many renowned Michelin-starred chefs — including Daniel Boulud, Christophe Muller (Paul Bocuse), Régis Marcon, Emmanuel Renaut, Christopher Kostow, Annie Féolde, Jean-Michel Lorain, Olivier Roellinger, Michel Troisgros, and Thierry Marx, among others.”
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