Hummingbird Chocolate Maker

Putting Canadian Craft Chocolate on the World Stage

476 Ottawa Street, Almonte, ON
hello@hummingbirdchocolate.com
613- 801-0357

In the historic Ontario town of Almonte, Hummingbird Chocolate Maker has quietly built an international reputation for Canadian craft chocolate. Founded by Drew and Erica Gilmour, the company transforms carefully sourced cacao beans into small-batch chocolate while maintaining close relationships with the people and communities behind its ingredients.

What began as a small operation has grown into one of Canada’s most decorated bean-to-bar companies. Hummingbird says it has now received more than 140 international chocolate awards, including an honour that dramatically raised its profile: the Academy of Chocolate’s prestigious Golden Bean.

From Cacao Beans to an Ontario Chocolate Company

Drew and Erica built Hummingbird around the belief that exceptional chocolate begins long before cacao reaches the factory. Origin, farming practices, fermentation and relationships with producers all contribute to what eventually appears in a finished bar.

Once the cacao arrives in Almonte, Hummingbird controls the transformation from bean to bar. Roasting, refining and tempering are handled in small batches, allowing the makers to develop the character of each cacao rather than create one standardized flavour.

The company describes its production philosophy as “industrious, not industrial” — an approach centred on craftsmanship, collaboration and quality.

A Golden Bean Changes Everything

Hummingbird’s defining international moment arrived in 2016.

Its Hispaniola 70% dark chocolate received the Golden Bean at the Academy of Chocolate Awards in London, the competition’s top honour. The winning bar uses cacao sourced from Öko Caribe in the Dominican Republic, where farmers and cacao specialists work to develop high-quality beans.

The achievement was not an isolated success. Hispaniola had already earned Canadian gold and world silver recognition at the International Chocolate Awards in 2015. It continued collecting awards in subsequent years, including another Canadian gold and Americas silver in the 2020–21 International Chocolate Awards.

Other Hummingbird chocolates have also reached the international stage. Reserva Zorzal, Alta Verapaz, Tumaco and flavoured creations such as Honey Lavender have all received competition recognition.

Letting Cacao Origin Tell the Story

Those different bars illustrate an important part of Hummingbird’s approach: cacao does not have one flavour.

Hispaniola expresses cacao from the Dominican Republic, while Tumaco showcases beans from Colombia’s Pacific coast. Hummingbird describes its Tumaco 70% as having notes of whisky, plum and earthiness — flavours developed from the cacao itself rather than added flavourings.

This focus on origin encourages consumers to approach fine chocolate much as they might approach wine or specialty coffee. Geography, climate, fermentation and processing can all influence the final tasting experience.

It also reinforces the importance of sourcing. For a Canadian maker, every cacao origin begins with an international relationship.

Building a Chocolate Destination in Almonte

Hummingbird has grown considerably from its small beginnings. Its Almonte operation now includes a 10,000-square-foot production facility, retail shop and café, giving visitors an opportunity to experience the company beyond packaged chocolate bars.

Yet its international success has not changed the fundamental idea behind the business: start with exceptional cacao, respect the work that produced it and carefully transform it in Canada.

By combining ethical sourcing, meticulous bean-to-bar production and an uncompromising focus on flavour, Hummingbird Chocolate Maker has helped demonstrate that some of the world’s most celebrated chocolate can be made in a small Ontario town.