, a property her parents purchased but never used, Watson presented a business case to convert the home into the production facility she required.
"The farm is located near my childhood home, and my connection with this community is strong," Watson tells blogTO."My great, great uncle built this house in the 1900s and it is very special to me." Enlisting a team which included her father, a carpenter, to help with the renovations they were able to restore the building back to its original glory.Giving the house new life as a pastry and confection factory, Watson also shared she learned many new construction skills from her father – an experience she noted she would always cherish.
"The farmhouse tied into my branding for Kindred Chocolates, as the name comes from kinfolk, kin and kindred spirits," Watson tells blogTO.Watson makes all her products from scratch, including laminating the dough used in her croissants and hand-painting and filling the colourful chocolate bonbons she sells.
Here, snappy crisp chocolate shells hide delicious fillings made with creamy ganache or caramel. The bonbons come in familiar flavours like hazelnut and earl grey to unconventional numbers that could be anything from cinnamon cayenne, lavender honey to lemon poppyseed.