Founded in 2013 by Taylor Kennedy in Victoria, BC, Sirene Chocolate has grown from a backyard workshop into an acclaimed North American small-batch chocolate maker. Inspired by the flora and fauna of Canada’s coastal rainforest, each bar is wrapped in custom art by local artist Aimee Van Drimmelen—an homage to the beauty of the region where Sirene was born.
Before starting Sirene, Kennedy spent years mastering the art and science of chocolate making, teaching himself the meticulous craft while balancing a career at National Geographic and raising a family. That dedication shows in every bar—carefully sourced, patiently crafted, and award-winning.
Sirene is committed to more than just flavor. From the start, the company has partnered directly with small farms that produce exceptional cacao and treat their workers with dignity. By paying farmers 300% to 550% more than commodity market prices, Sirene ensures that every bar supports ethical and sustainable livelihoods. Unlike “Fair Trade,” which offers only modest premiums, Sirene’s direct trade approach guarantees true equity and quality at the source.
Nothing goes to waste in their process: cacao husks find new life in local collaborations—from craft gin and beer to teas and soaps. Sirene also supports its community, sponsoring the Ucluelet Aquarium on Vancouver Island, Canada’s first catch-and-release aquarium.
All Sirene chocolates are organic, nut-free, soy-free, and gluten-free. Their workshop produces both vegan and dairy-based bars, each crafted with recyclable or compostable packaging, making Sirene as thoughtful about the planet as they are about flavor.
The result is chocolate that is both world-class and deeply rooted in place—delicious, ethical, and beautifully made.
