TORONTO, ON — April 27, 2026 — As We Do Chocolate Company Inc. officially announced its launch today, aiming to fill a massive gap in the North American market by becoming Canada’s premier scaled, chef-led, bean-to-bar chocolate producer. Founded by world-class chef Brandon Olsen and veteran entrepreneur Michael Held, the company is set to redefine how premium chocolate is made and sourced in Canada.

While Canada is projected to consume over $5.4 billion in chocolate in 2025, nearly all premium supply for the hospitality and foodservice sectors is currently imported from large European conglomerates. As We Do Chocolate is purpose-built to disrupt this model by offering high-quality, Canadian-made chocolate produced at scale using cutting-edge Italian machinery.

The company’s portfolio is designed to serve two distinct markets: Wholesale Hospitality, providing professional-grade pellets, cocoa butter and cocoa powder, and batons for chefs, bakeries, and hotels; and Retail/Gifting, featuring premium chocolate bars and custom-labeled corporate gift solutions.

The partnership between Chef Brandon Olsen and entrepreneur Michael Held brings together two rare profiles to ensure that As We Do Chocolate achieves both world-class product excellence and disciplined operational growth. By fusing elite culinary artistry with proven expertise in scaling profitable businesses, the founders are uniquely positioned to build Canada’s next great chocolate company:

·       Brandon Olsen (Co-Founder): A renowned chef and chocolatier with decades of experience at elite institutions such as Thomas Keller’s The French Laundry. Known for creating Toronto’s "most Instagrammable dessert," the Ziggy Stardust Disco Egg, Olsen is transitioning from chocolatier to chocolate maker to oversee every step of the bean-to-bar process.

·       Michael Held (Co-Founder): A seasoned business builder who previously founded a digital mental health company from scratch, scaling it to a $50M ARR business and taking it public at a half-billion-dollar valuation. Held brings nearly 35 years of experience in strategic growth and capital management to ensure As We Do captures substantial market share.

“I have spent two decades working in some of the world’s best kitchens, and I’ve always seen a glaring need for a high-quality, Canadian-made chocolate that chefs and hotels can actually rely on at scale," said Brandon Olsen, Co-Founder. "As We Do is about reclaiming that craft. We aren’t just making another chocolate bar; we are building a new gold standard for the industry, focusing on pure, natural ingredients and the meticulous care that only a chef-led company can provide.”

"Canada is a nation of chocolate lovers, yet we source almost all of our premium product from elsewhere. The opportunity to build a scaled, sustainable, and truly Canadian champion in this category is immense," added Michael Held, Co-Founder. "By combining Brandon’s world-class culinary know-how with my experience in scaling profitable, strategic businesses, we are uniquely positioned to win. Our Kickstarter is the first step in inviting our community to join us in building what will become one of the world’s greatest chocolate companies." 

The company is currently completing its 16,000 square foot Toronto facility, slated to open to the public in late summer 2026.

For more information, visit aswedochocolate.com or follow @aswedochocolate on social media.

April 29, 2026 – Toronto, ON – Lactalis Canada, the Canadian dairy leader behind iconic brands including Cracker Barrel, Black Diamond, Balderson, Astro and Lactantia, and part of the Francebased Lactalis Group, is bolstering its Sales and Marketing leadership within its Cheese & Tablespreads division with two new appointments. Ola Machnowski joins Lactalis Canada as Vice President, Marketing – Cheese & Tablespreads, effective April 20, 2026 and Vish Aggarwal joins the companyas Vice President, Sales – Cheese & Tablespreads, effective April 27, 2026.

These two new appointments follow the October 2025 promotion of Burhan Khan to General Manager, Cheese & Tablespreads. Ola will lead the Cheese & Tablespreads Marketing function, with accountability for Dairy Cheese, Kraft Grated, Tablespreads and Deli marketing. Vish will oversee the sales strategy for Lactalis Canada’s Cheese & Tablespreads portfolio.

“The Cheese & Tablespreads division is a cornerstone of Lactalis Canada’s portfolio and a category with significant future potential,” said Burhan Khan, General Manager, Cheese & Tablespreads, Lactalis Canada. “Together with Ola and Vish, I am confident that our team is well positioned to accelerate the next phase of growth – creating meaningful value for both customers and consumers.”

“Lactalis Canada has an iconic portfolio of brands and a clear ambition for the future,” said Ola Machnowski, Vice President, Marketing – Cheese & Tablespreads, Lactalis Canada. “I’m thrilled to be joining the team and to partner with our sales and cross‑functional colleagues to foster our brands, drive growth, and deliver meaningful impact in the category.”

“I’m excited to join Lactalis Canada at such an important moment for the Cheese & Tablespreads category,” said Vish Aggarwal, Vice President, Sales – Cheese & Tablespreads, Lactalis Canada. “This is a portfolio with tremendous brand strength and further growth potential, and I look forward to working closely with our teams and customers to accelerate performance and build on Lactalis Canada’s success.”

Prior to joining Lactalis Canada, Ola most recently served as Vice President, Demand Generation at SharkNinja, where she led media, brand and trade marketing. Previously, she was Head of Marketing at The Hershey Company in Canada and held marketing leadership roles at Unilever and GSK.

Vish most recently served as Vice President of Customer Development – North America at Edgewell Personal Care, leading brands including Schick, Skintimate, Banana Boat and Wet Ones. He previously held the role of Vice President, Sales – Canada, along with several progressively senior commercial leadership positions, and brings additional experience from ColgatePalmolive and Energizer.

Vancouver, B.C., April 28, 2026 – For nearly two decades, Les Faux Bourgeois (affectionately known as Les Faux) has been more than a restaurant – it’s a Vancouver institution defined as much by how it feels as what it serves. Later this spring, the beloved French bistro enters a new chapter under the stewardship of the Gaia House team, the hospitality group behind Nammos Estiatorio, Selene Aegean Bistro, and AMA.

“Les Faux Bourgeois has always held a strong identity and our role is not to reinvent it, but to steward it’s legacy while still bringing something fresh and new to the table,” says Yianni Kerasiotis, who co-founded Gaia House with his brother Petro. “This is why we say Vancouver’s newest restaurant is 18 years old. We’re preserving the warmth, approachability, and unpretentious elegance, and at the same time, introducing a renewed sense of energy to the experience.”

The kitchen team is led by co-chefs David Cassese (previously Sat Bains, Joe Beef, Alo) and Brent Thornton (previously ELEM, Good Thief, Is That French), who both first cooked together at Vancouver’s acclaimed St. Lawrence.

The menu will continue to celebrate classic French bistro fare with a focus on hyper-local ingredients and family-style dining. Guests can expect Petits Plats such as Beef Tartare, Escargot en Cocotte, and Pate en croute by Le Petit Chapeau, alongside Grand Plats including Steak Frites with Heston fries and Duck Bordelaise. A new Raw Bar program will introduce fresh seafood such as oysters, prawns, Dungeness crab, and mussels escabeche.

In addition to the wine program, Gaia House beverage director Dylan Riches is debuting a new cocktail program, featuring bistro-inspired creations, such as elderflower pastis, truffle martinis, and bourguignon highballs.

The dining room will remain largely unchanged, while the kitchen is currently undergoing a refresh to support the next phase of the restaurant.

Andreas Seppelt, founder of Les Faux Bourgeois, will remain part of the front-of-house team. He shares his confidence in the transition. “For almost 20 years, I’ve spent the majority of my time here and it’s incredibly meaningful to see it continue,” he says. “Yianni, Petro, and the entire Gaia House team understand what makes this place special. I know Les Faux Bourgeois is in very good hands.”

The new Les Faux Bourgeois will open later this spring. Stay up-to-date with news and progress on Instagram – .

TORONTO, April 28, 2026 /CNW/ - MUCHO Burrito is introducing a new national campaign built around a simple idea:

Some spots take shortcuts. We choose to cook.

As Canadians become more selective about where they spend, expectations for dining out are evolving. Consumers are looking beyond price and placing greater importance on quality, transparency, and overall value, while convenience remains essential.

MUCHO Burrito's latest campaign responds to this shift by bringing its food preparation and ingredient quality into focus — highlighting what happens in-store and reinforcing that guests don't have to choose between speed and care.

Bringing Preparation Back Into Focus

In a category where speed and efficiency often take priority, MUCHO is choosing to spotlight how its food is made. It's not always obvious, but it makes a difference you can taste.

The brand focuses on:

• Whole chicken breast fire-grilled fresh daily
• 100% real Canadian Monterey Jack cheese
• Salsas and guacamole Made-in-Casa using real ingredients
• Finishing fan-favourite Mercado Fries with house-spiced ancho seasoning and a spritz of lime juice 

"For us, it comes down to how the food is prepared and finished," said Chef Luca Gerace, Culinary Director at MUCHO Burrito. "We have been doing it this way from the beginning, and it is something we have never moved away from. Whether it is grilling whole chicken breast, charring our corn in-house, or using real Canadian cheese, every step is about building flavour properly. That same approach carries through to our innovation, from our new Salsa Cruda made daily with fresh tomatillo to our house-made Amarillo sauce featured in our latest Cali Crunch Burrito. It takes more effort, but we believe our guests are worth it."

Beyond how it's made, MUCHO also emphasizes flavour and choice. The brand believes that real food should not only be prepared properly, but should also deliver on taste, variety, and satisfaction.

"Canadians are becoming more intentional about where they spend, and expectations have shifted," said Tom Hogan, Sr. Brand Vice President at MUCHO Burrito. "It is no longer just about convenience or price. People want to understand what they are getting and feel confident in that choice. Our focus is on making that clear and reinforcing the value behind every meal."

Reframing Fast-Casual Dining

MUCHO is positioning itself around a simple belief. Convenience should not require compromise.

While many brands have leaned into simplification, MUCHO continues to focus on real, in-store preparation. The campaign challenges the assumption that speed requires compromise, demonstrating that food made properly can still be served quickly.

A Shift Toward Perceived Value

The campaign also reflects a broader shift in how MUCHO approaches growth.

As many operators increase reliance on discounting to drive traffic, MUCHO is focusing on strengthening perceived value through product quality and consistency. The goal is to ensure that customers understand what they are getting, and why it is worth choosing.

Campaign Rollout

The campaign is rolling out nationally across radio, transit, digital video, and social channels. Creative executions focus on individual product moments including grilled chicken, real cheese, and Made-in-Casa salsas, paired with the core message.

Made with Love. Not Shortcuts.

Cinco de Mayo Celebration

To mark Cinco de Mayo on May 5, MUCHO Burrito will also introduce a limited-time offer, giving Canadians an opportunity to experience its signature burritos at an accessible price.

The one-day promotion is designed to invite more guests to try MUCHO's Made-in-Casa approach and experience the difference for themselves, reinforcing that quality and convenience can go hand in hand.

Guests are encouraged to visit their nearest MUCHO Burrito location on May 5 to take part in the celebration.