Kata Ambrus

Chocolate Factory & Shop
300 Campbell Avenue, Unit 105, Toronto, ON
647-689-6136
hello@chocolatdekat.com

Summerhill Chocolate Shop
Coming fall 2026.

The Creative Force Behind Chocolat de Kat

Kata Ambrus has built a distinctive place in Toronto’s chocolate scene by combining a background in art with professional pastry training and a playful approach to flavour. As the founder of Chocolat de Kat, she is best known for colourful, hand-painted bonbons that are designed to deliver as much flavour as visual impact.

Before becoming a chocolatier, Ambrus studied art history and later trained in pastry arts at the French Culinary Institute in New York. Her culinary path eventually brought her to Toronto’s De Mello Coffee, where she worked as a baker and began experimenting with bonbons in the café’s back kitchen.

What began as a small creative project developed into Chocolat de Kat. The company’s own history traces those beginnings to 2017, followed by an important milestone in 2018, when Ambrus brought her chocolates to Toronto’s One of a Kind show and sold out.

Building Chocolat de Kat

In 2018, Ambrus took another step forward by signing her first lease and sharing a St. Clair West location with Lion Coffee. As the chocolate business grew, Chocolat de Kat later partnered with De Mello Coffee at another St. Clair West shop.

Growth eventually required more production space. In 2024, the company opened its own chocolate factory at 300 Campbell Avenue in Toronto, which also includes a retail shop. Chocolat de Kat now describes itself as a female-founded, family-owned Canadian small business, with its confections handmade in Toronto.

A further expansion is already planned. A new Summerhill chocolate shop is scheduled to open in fall 2026, giving the growing brand another Toronto retail presence.

Flavour Comes First

The visual appearance of Chocolat de Kat’s bonbons is unmistakable, but Ambrus has consistently placed flavour at the centre of the experience. Her creations translate familiar desserts and drinks into small chocolate confections, with flavours ranging from crème brûlée and cappuccino to salted caramel, birthday cake and key lime pie.

Each bonbon is carefully painted, shelled, filled and capped. Rather than producing chocolate directly from cacao beans, Chocolat de Kat operates as a chocolatier. The company currently uses professional chocolate from Valrhona and Cacao Barry, which its team tempers and moulds into finished confections.

That distinction makes Ambrus’s strength particularly clear. Her craft lies in flavour development, pastry technique, design and confectionery, transforming couverture into chocolates with a recognisable personality.

From Art History to Chocolate

Ambrus’s unusual route into chocolate remains part of what makes her work distinctive. Art history gave her a strong visual foundation, while pastry training supplied the technical skills needed to turn ideas into edible creations.

Today, Chocolat de Kat has grown from a back-kitchen experiment into an expanding Toronto chocolate company. Yet its identity remains centred on the same idea: chocolates should be visually memorable, playful and, above all, delicious.

Visit: Chocolat de Kat