Meet Micol Corno, the 'Chocolate Brunette'! Micol’s love affair with chocolate was apparent when her mother started hiding the Nutella jar from her as a toddler. Growing up in an Italian household surrounded by the comfort of good food and delectable desserts, Micol’s interest in Italian pastry making quickly became her passion.

As a young adult, Micol successfully completed the Chef Training program at George Brown College and began many years of apprenticeship under some of the greatest Pastry Chefs.  From there, the 'Chocolate Brunette' set off for Italy, travelling from north to south in search of a recipe for the perfect 'pasta frolla'.  It was working in the pastry division of a prestigious hotel in Rome however, where Micol gained the most invaluable of experiences and quickly realized that she had the talent, patience and precision needed to become a confectionary.

After 9 years of private and corporate catering, the Chocolate Brunette is ecstatic about the opening of her chocolate studio – where everything is centered around life’s biggest truth – coffee may make it possible to get out of bed in the morning… but CHOCOLATE makes it worthwhile!”