As Canada's only science-based cocoa bean-to-bar chocolate-makers, we turn premium cocoa beans into 'Haute' chocolates, novel confections & designer pastry. Located in Richmond, Greater Vancouver Region, BC, Canada.
The Creative Team...
Dominique & Cindy Duby, CCO (Chief Chocolate Officers), are world-acclaimed chefs and the chocolate-makers and designer chocolatiers at Wild Sweets®. When their hands are not covered in chocolate, the Dubys also design, style, and shoot all the Wild Sweets® photography — from product packaging to website images, as well as foodArt concepts. They test novel ideas in their Cocoa-Science R&D research lab located in Richmond, BC and write award-winning cookbooks. See our Awards section for more information.
Linda Mitsui, CCD (Chief Chocolate Designer), is an award winning graphic designer with over 25 years of experience, most of them as the owner of her own graphic design firm — Profile Design Group. At Wild Sweets®, Linda is in charge of all graphic design tasks, including product packaging, web boutique development, marketing material as well as other art-based tasks such as design and sculpting of cocoArt mould masters, computer-based chocolate showpiece designers, and more.
Dominique & Cindy Duby — Managers and Members of Pastry Team Canada — collaborated with Linda Mitsui over many months to design their complete showpiece program for the 2003 Coupe du Monde de la Patisserie in Lyon, France using 3 different mediums: chocolate, sugar, and ice — all based on the theme of “Performing Art”.
Wild Sweets Chocolate, from the Atelier of Dominique & Cindy Duby and with a foreword by Charlie Trotter, won the title of Best Chocolate Cookbook in the World at the 2007 Gourmand World Cookbook Awards, in London England. Dominique & Cindy Duby took charge of the recipes, styling, and photography for this 208-page full-colour cookbook project, while Linda Mitsui edited the photography and designed the book.
The Wild Sweets® creative team has a passion for food, photography, design and call on these passions to create unique artwork. For this project, special canvases were created to decorate an 18 x 8 foot wall in the Wild Sweets® Atelier. For the photography, the Dubys used various tools and food science ingredients to manipulate the chocolate and sugar mediums and used special lighting techniques to create unique micro-food compositions, while Linda Mitsui photo-manipulated the images to bring the colours into a primary state.