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From the shops in Switzerland to the upscale stores in New York and San Francisco, one would expect to find a high-end artisan chocolate to tempt their taste buds, but in a small, farming community in the heart of the Midwest? How did a French-Canadian chef with such a unique product end up in this location?
Born in Quebec, Canada Ghyslain Maurais spent three years studying to become an architect when he realized he had a passion - and it wasn't for building homes and high-rises. Ghyslain had been working his way through college in a local restaurant when he realized his career was headed in the wrong direction. Of course Ghyslain's father was stunned to learn that his son was going to give up his final year of college and the past three years of his life to pursue a new ambition, so he made Ghyslain promise that if he was going to become a chef, he would study in the best schools and handle only the best products.
Making this commitment, Ghyslain went on to receive a diploma from the Institute d'Hotelerie et Tourisme of Quebec in Montreal for the culinary arts and administration, worked in the finest of 5 star hotels, won 1st place awards in events from the Disraeli Pastry Exhibit to the Kellogg Recipe Contest, competed on the 1984 Canadian Olympic Team winning 4 gold medals and an overall 1st place, and became certified in French Pastry, Chocolate Décor and Candy Making, Blown and Pulled Sugar and Bread-Making. He also served in several head chef positions, including for the Canadian Delegation in New York and London, and his quests led him to become the head chef at The Inn at Versailles in 1997.
It was this position that would throw another curve into Ghyslain's life. Down on the fact that the local community was not receptive to the new tastes and smaller portions of European cooking, Ghyslain was on the verge of returning to his home in Quebec. Love changed his mind when he was introduced to Susan Mathias, a patron of the restaurant. The couple fell in love, and they were married shortly after. Ghyslain was still struggling with the position at the inn, but the couple needed to stay in the local community as Susan sat on the board of her family business, The Frank Miller Lumber Company. Together they decided to open their own venture, and Ghyslain's background and love of chocolate led to the opening of Ghyslain Chocolatier in the fall of 1999.
Ghyslain's past commitment to his father, and vision for the potential that exists in the high-end chocolate market helped him create a unique product that rivals that of the best chocolatiers in the world. The taste alone makes each piece a heaven sent delight with the smooth ganache fillings, fresh fruit purees, and liqueurs and nuts from only the highest quality producers. What makes Ghyslain's chocolates even more unique was the development of his signature Hand-Painted Chocolates. As far as he knows, there is no one else in the country using paint brushes and vibrant colors to make each creation a masterpiece in appearance and taste. Not in New York, not in San Francisco - only in the heart of the Midwest can you find such a beautiful chocolate with such a wonderful taste.
This art form has opened a world of opportunity for the company as we begin our fourth year of operation. We have developed close relationships with shops around the country to distribute Ghyslain Chocolates in New York, Virginia, New Mexico, Illinois, Massachusetts, Wisconsin, Ohio and other states. An especially close relationship has been formed with Dorothy Lane Market, in Dayton, Ohio, which has given us an opportunity to begin our next new venture - the development of a patisserie division. Now, in addition to the chocolates, customers will be able to purchase pastries that you would normally only be able to find in the cafes of France - Gâteau Aux Trois Chocolats, Gâteau Opéra, Caribbean Calypso, Tiramisu, and more.
We are always discussing possibilities with new companies to carry our products and help us increase our presense. We are excited about the interest people have had in the company, and the growth that we have seen in just the first few years of operation. Exciting things are on the horizon for Ghyslain Chocolatier. Who knows, you may just find a Ghyslain Chocolate Café and Patisserie in your local community in the next few years!
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Ghyslain Chocolatier, Inc.
350 W Deerfield Rd
Union City, IN 47390
Phone: 765.964.7905
Toll Free: 866.449.7524
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