Step into a delightful world where you will discover innovative and modern pastries, inspired by the flavours of the seasons, where elegance blends harmoniously with the balance of tastes and textures.

Christian Campos has always demonstrated a strong passion for the arts, drawing, cooking, and pastry-making.

His career began when he joined the team at Pâtisserie de Gascogne in 2002. It was here that he decided to pursue pastry as his chosen career.

In 2004, after graduating from the École hôtelière de Laval, he took flight. His journey includes several patisseries, chocolateries, restaurants, and hotels. During this time, he also participated in various pastry and chocolate competitions, always ranking among the top.

He then honed his skills at renowned establishments, including the Fairmont Le Reine Elizabeth Hotel, La Palette Gourmande, and the Maison Boulud at the Ritz Carlton in Montreal. He worked alongside chefs such as Alain Pignard, Johnny Porte, Claure Guérin, Ricardo Bertolino, and Alessandro Bergamo.

These achievements led Christian Campos to be named Pastry Chef of the Year in 2015 and 2016 by the Société des chefs cuisiniers et pâtissiers du Québec.

"Working at these prestigious places allowed me to meet, work with, and learn from several Michelin-starred chefs, including Daniel Boulud, Christophe Muller (Paul Bocuse), Regis Marcon, Andres Morataya, Emmanuel Renaut, Christopher Kostow, Patrick Berton, Annie Féolde, Jean-Michel Lorain, Olivier Roellinger, Michel Troisgros, François Deremiens, Olivier Bajard, Thierry Marx, among others."

In 2020, Christian decided to open a new chapter in his professional journey:
Farine & Cacao.

The Concept
His vision was clear: to create a space for sharing that offered a line of modern, artisanal pastries. A concept focused on innovation in pastry, chocolates, and viennoiseries.

The Promise
Farine & Cacao invites you on a sweet gastronomic journey through a tasting of original creations.

Our Identity
The feather evokes freedom and lightness, while the colour orange is associated with the spirit of creativity. The orange feather thus symbolises creative freedom. This is why we chose it, in harmony with the wheat and the cacao pod, the essential ingredients that make Farine & Cacao a haven for pastry lovers.

On 6th May 2021, Christian opened the doors of his boutique patisserie in a small shop located in the newly developed Rosemont area of Montreal.

"Today, after 20 years of experience, training with renowned chefs from Canada and the MOF (Meilleurs Ouvriers de France), several travels, readings, and encounters with exceptional chefs, I am embarking on this adventure."

This first boutique quickly became a must-visit destination for pastry and chocolate enthusiasts.

In 2023, driven by a constant desire to evolve, Christian decided it was time to take the next step in his entrepreneurial journey. After careful reflection and thorough analysis, he made the decision to relocate his boutique to the heart of downtown Montreal. The new location on Ontario Street, a lively and busy thoroughfare, was the ideal choice.

True to his values and vision, Christian continues his gastronomic journey with the same rigour and discipline that have earned him his reputation. Each creation is the result of meticulous craftsmanship and continually renewed creativity, reflecting Christian's deep passion for his art.

The year 2024 marked a pivotal moment in Christian’s career. La Liste, a prestigious reference in the world of gastronomy, announced that Christian had won the Pastry Discovery Gem Award. This honour, a true recognition of his talent and dedication, crowns years of hard work and continuous innovation in the art of pastry.

"Farine & Cacao is a true gem of contemporary artisanal pastry, focused on innovation, elegance, and respect for the craftsmanship of French pastry—certainly a destination worth the detour [...]"

"I am extremely proud and honoured to have received the 'Best Pastry to Explore 2024' award."