Formally, since 2009, Milon has taken an active interest in the art and science of baking. Over the years, he self taught baking skills by recreating multitude of recipes. He went on to develop an interest in bean to bar chocolate production.  To further explore this niche ideal, he decided to study the end-to-end process of developing chocolate products. This ignited a lasting and evolving interest in Cacao as a raw ingredient with chocolate confections as the product.  To Further develop his skills and knowledge, Milon enrolled and graduated from the prestigious Baking and Pastry Arts Management program from George Brown College, in Toronto.  Over the years, Milon has enjoyed the privilege of working with some of the finest teachers and industry recognized chefs whose vested interest in mentoring young people afforded Milon many opportunities to learn from the very best. After working in different areas of the food and beverage industry, Milon recognized that his interest in chocolate is not a transient fascination but a true passion.  Consequently, chocolates created, prepared, and presented by Milon are a culmination of creativity infused with the art and science of making the most delectable chocolates. Indeed, a delightful symphony of uniquely created tastes and flavours.