Makaya Chocolat & Bistro sits at the intersection of chocolate, culture, and personal history. Founded by designer–turned–maître chocolatier Ralph Leroy, the project traces a direct line between Montreal and Haiti, where Leroy reconnected with cacao growers and began working bean to bar. Makaya’s chocolate is built around Haitian cacao sourced through small producers, with an emphasis on traceability, flavour development, and craft over volume. The Lachine space extends that work into a bistro format, pairing chocolate with a menu shaped by local ingredients and Haitian culinary references.