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New and Improved: Chocolatier Constance Popp - All things chocolate on this decadent cake!

All things chocolate on this decadent cake!

By: PegCity GrubOctober 21, 2014 // Food Tours

Inside Chocolatier Constance Popp's St. Boniface shop. (Photos by Robin Summerfield)
Inside Chocolatier Constance Popp's St. Boniface shop. (Photos by Robin Summerfield)

Chocolatier Constance Popp
180 Provencher Boulevard
204-897-0689
Neighbourhood: St. Boniface
Website: artisanchocolates.ca
Facebook: facebook.com/constance.popp
Twitter: twitter.com/poppchocolates

Constance Menzies never rests on her laurels, never mind just resting.

Winnipeg's most buzz-worthy chocolatier is always on the hunt. She's looking for the next challenge, the next business opportunity, and the next collaboration all in the hopes of bringing more chocolate to 'the good people.'

In just seven years Menzies' name has become synonymous with chocolate in Winnipeg. In 2013, she moved from her original St. James location to Provencher Boulevard, in the heart of St. Boniface, Winnipeg's French Quarter. She doubled her space, added a small coffee bar and seating area.

She has also added chocolate sculptor to her resume.

With the help of a local model maker, Menzies created a chocolate replica of the Canadian Museum for Human Rights in time for the official opening in September 2014. More recently, she created a Salvador Dali inspired chocolate sculpture in celebration of the Winnipeg Art Gallery's latest exhibition.

Back in the shop, Menzies—with the help of award winning pastry chef Helmut Mathae—has also added pastries and custom-made cakes to her repertoire. He is a whiz with fondant, butter cream icing and sugar work. His special occasion cakes are masterpieces that taste as delicious as they look.

Everyday customers will find freshly baked crowd favourites like almond, chocolate and plain croissants. Puff-pastry cinnamon buns, that Menzies raves about, are also in the pastry case. Whole cakes are for sale or by the slice.

Her chocolate shop is not just about chocolates anymore, says Menzies.

"It's all part of the master plan to expand our pastries."

Pastry Chef helmut Mathae's masterful work.
Pastry Chef Helmut Mathae's masterful work.

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