2014 – The Beginnings of Chocolat Naturel

It all began in 2014 when French chocolatier Pierre Gruget established Chocolat Naturel in Vancouver. With a vision to create the finest, healthiest, and most ethical chocolate possible, Pierre sourced premium Criollo beans from Ecuador and used only natural, non-refined sweeteners to craft chocolates with exceptional flavour profiles and a true health boost.

2015 – Volunteering for Craft Chocolate

In 2015, our current owner,r Mara Mennicken, then a student at Capilano University, discovered these remarkable chocolates shortly after moving to Canada. Unable to afford the daily chocolate fix she craved during her long study sessions, a serendipitous meeting with Pierre changed everything. After tasting his entire collection in absolute awe, she knew she had to find a sustainable way to keep this magical treat in her life. The solution? Volunteer her time in exchange for chocolate – a student’s dream come true! 🙆🏻‍♀️ Little did she know that this first exposure to real craft chocolate would set her on an unexpected path-  a transformative journey in social entrepreneurship.

2017 – Becoming The GOOD Chocolatier  

By 2017, when Pierre decided to return to France with his family, he offered Mara the opportunity to take over the business. Despite having no prior business experience, Mara’s passion for chocolate, combined with her studies in Community Leadership and Social Change at Capilano University, sparked an exciting vision. She had just learned about social enterprises and their power to transform traditional business models into forces for positive change. The timing couldn’t have been more perfect – here was an opportunity to reverse what she saw as “greedy capitalism” by using its own tools to create positive social impact.

Long story short – she bought into the business opportunity with the inspiration in the back of her head to start a Social Enterprise one day. Chocolat Naturel became The GOOD Chocolatier, using her capstone project to research and validate the feasibility of operating as a social enterprise asap.

2018 – The Start of Social Enterprising

In 2018, after a year of mastering chocolate-making and business operations, Mara began approaching local organizations with her vision of creating employment opportunities for marginalized communities. 

A pivotal moment came in July 2018 when she connected with the director of PALS Autism Society (now PASS), an organization supporting individuals who require ongoing assistance with job coaching and life skills after they graduate high school. By Fall 2018, PASS adults began working with The GOOD Chocolatier in packaging. This decision was made after many conversations about asset-based community development and how to use their passion and skills for a job they could thrive in, rather than Mara deciding top-down what they would have to do. 

2019 – Lessons Learned 

We discovered that creating an inclusive workplace isn’t about grand gestures – it’s about the little things that make a big difference. Our journey of breaking down barriers started with something as simple as Mara bringing chocolates to meet potential team members in their comfort zones, rather than asking them to come to a dedicated facility where new sounds, noises and people might disrupt their productivity.

Instead of focusing on limitations, we started with a simple question: “What do you love doing? What tasks make you lose track of time?” This approach helped us uncover hidden talents and match roles to natural interests. Most team members’ attention to detail made them perfect for quality control, while others’ love for creativity transformed some of our earlier packaging designs into reality. 

We learned that workplace flexibility isn’t just a buzzword – it’s essential for success. Some team members thrive in a group with some of their program favourites working next to them, while others are more focused working quietly by themselves. The break time between work also varies- with PASS supervisors overlooking their work and noticing when a break is needed, we could reach high productivity for each individual without forcing them. 

The result? We’ve created a workplace where differences aren’t just accommodated – they’re celebrated as strengths. Our team members don’t simply fill positions; they excel in roles that genuinely match their interests and abilities. This personalized approach has yielded remarkable results: higher productivity, increased job satisfaction, and an overwhelming sense of purpose and appreciation for their work. Most importantly, it has fostered long-term employment relationships that benefit everyone involved.

2020 – Growth Through Challenge

The COVID-19 pandemic in 2020 marked a significant turning point. While many businesses reduced operations, The GOOD Chocolatier became the only reliable employer for our PASS team members.

For Mara, this period brought an unexpected silver lining – for the first time since graduating, she could dedicate herself fully to the business. The results spoke for themselves.

As consumer behaviour shifted toward supporting impactful local businesses, we expanded our product lines and created new employment opportunities. We innovated by introducing e-commerce fulfillment roles for PASS adults, enabling them to develop transferable skills valuable in the modern digital economy.

Another milestone Mara didn’t know she had; in November 2020, she was invited to share her story through a TEDx talk (link here).

2022 – Expansion and New Partnerships

In 2022, we seized the opportunity to open our first storefront inside Greens Market in Kitsilano, expanding beyond our wholesale and online operations. We then also looked for new employment opportunities for people with barriers, knowing that there was way more demand than we wanted to meet.

Through a second partnership with an organization helping neurodiverse folks to employment success, we started working with Pacific Autism Family Network (PAFN). We created new opportunities in customer service, proudly staffing our store entirely with neurodiverse team members.

2025 – Where We Are Today

Today, The GOOD Chocolatier stands as a testament to successful social enterprise, employing eight neurodiverse adults and maintaining partnerships with PASS, PAFN, and WorkBC. Our team’s success demonstrates that inclusive employment isn’t about taking risks or bearing burdens – it’s about recognizing talent, dedication, and the unique perspectives that create a stronger business.