Christy's Confections
Christy's Confections is my creative outlet - demand and overabundance have made it my business. I make handmade chocolates in small batches using top-quality chocolate, spices, teas, nuts, and fruits.
All this magic happens in my little kitchen in Maple Ridge. I can be found vending my chocolaty wares at local farmers’ markets, and taking custom pre-orders during peak seasons (namely: Christmas, Easter, Valentine’s Day, and Mothers’ Day). I also make favours for weddings, graduations, and other events.
It is important to me that Christy's Confections embodies what I value in life. My business is an extension of me, a piece of my heart outside my body. Community and sustainability are essential to me. Therefore, I take great care to use to use the best local and organic ingredients whenever I can to make my chocolates. As a result, I also don't use preservatives and since my ganaches are made with fresh cream, fruit purées, etc., they have a fairly short shelf life. The more promptly you enjoy my chocolates, the better.
If you have any questions or comments, please do not hesitate to contact me <- link to contact page. I'd love to hear from you!
The Chocolatière
The "me" that's been narrating this page is Christy Farion. I started dabbling in chocolate when I was 9. I made Christine Cushing's triple chocolate pistachio bars and invited my friends and teacher to a chocolate party.
Later I made Auntie Kathy's truffles.
And solid little chocolate flowers.
And peanut butter cups.
Then I turned 13. And my uncle gave me some money. And I thought chocolate!
The books and equipment piled up. Space in the kitchen was made for a chocolate cupboard. I practiced and practiced and practiced.
All that practicing resulted in a bounty of chocolates that even my family was hard-pressed to consume. So, they started to be tucked into boxes and sold to my teachers, friends and townsfolk.
Still, there were more chocolates. So, I discovered the local Farmers' Market and how immensely valuable it is to have an eager apprentice in my sister Katie.
Then, in 2010/11, I apprenticed at ChocolaTas.
And now? École Chocolat.
I still have more to learn and discover. Culinary school is a part of the plan, as is a visit to Valrhona's École du Grand Chocolat in France. Meanwhile, I'm pushing forward with Christy's Confections, sharing my creations with the encouraging and devout customers in my community. To all those who have supported me throughout this journey: thank-you. Christy's Confections is alive because of your insistence and patronage. I'm excited to see what will happen next.