Avanaa keeps things small, deliberate, and deeply rooted in origin. Operating out of a modest Villeray workshop, chocolatier Catherine Goulet is one of the few bean-to-bar makers in Montreal, overseeing every step of the process—from sorting and roasting to wrapping each bar by hand. The cacao comes directly from small farms and cooperatives in Latin America, and the flavour profiles reflect that care: bright, layered, and often surprising. The shop itself is intimate, more workshop than storefront, but you can sample the goods—single-origin bars, hot chocolate blends, even cocoa husk tea—and pick up a few for the road. The playful packaging, illustrated by local artist Cécile Gariépy, is just the icing on the (chocolate) cake. Ethical sourcing, slow processes, and standout design converge here in a way that feels honest and unfussy. You won’t find filler—just chocolate that speaks for itself.