About us

One bite will convince you: the purity of our bean-to-bar chocolates and the sophistication of our spreads will satisfy even the most discerning palates. Innovative, healthy, and unique, our products are also suitable for diabetics, vegans (with a few exceptions), and those with peanut allergies.

From roasting the nuts to filling the jars, we have control over every stage of production. Our finely honed expertise has been celebrated at the International Chocolate Awards, where we took home prizes in 2017, 2019, 2022, and 2023.

After graduating from the Provincial Hotel Management School in Namur, Belgium, Quentin Ryckaert developed an interest in pastry and chocolate work. For his part, Vincent Coja, a roofer by training, worked in the construction industry for over 15 years. Their friendship first developed in their native Belgium, before taking a new turn a few years later in Montreal, when they decided to embark on a new adventure: developing and sharing their common love for high-quality, local, and exquisite chocolate spreads. Allo Simonne was born in 2018.

Inspired by Quentin’s grandmother (whose name was none other than Simonne Allo!), the entrepreneurs launch a range of gourmet spreads. “She was a resolutely modern woman in love with the finer things. Our products reflect her taste for the good, the beautiful, and the pleasure she took in sharing.”

After our spreads, it’s time for Allo Simonne’s bean-to-bar tablets to make their appearance in 2023, entirely imagined, developed, and produced in our Montreal workshop.