COVER STORY


WHAT CHEFS REALLY WANT FROM


chocola


From the kitchens of Toronto to a new bean-to-bar manufacturing venture, chef Brandon Olsen and entrepreneur Michael Held are building a business around a deceptively simple idea: what if the people making chocolate understood exactly how chefs wanted to use it? Kiran Grewal reports.


12 • KENNEDY’S CONFECTION • AUGUST/SEPTEMBER 2026


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