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+1 765-964-7905
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| 350 W Deerfield Rd, Union City, IN, 47390 | |
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Specialties
Ghyslain Bistro
416 N 10th St
Richmond, IN 47 374
765.966.3344
Ghyslain at the Sanctuary
75 N Main St
Zionsville, IN 46 077
317.733.9160
An artist can express himself in many ways. Ghyslain Maurais uses chocolate. Add to that an unparalleled use of vibrant hand brushed color that evokes all the senses and a rich mélange of tastes created from only the finest ingredients; smooth ganache fillings, fresh fruit purees, nuts, essences of fine extracts and you have gourmet chocolate that is uniquely Ghyslain. When you take time to stop and taste the chocolate, life is good.
In addition to chocolate, Ghyslain Chocolatier also offers its customers a variety of French pastries, freshly baked artisan bread and breakfast pastries, specialty cakes, wedding cakes, full service catering, and bistros at its Richmond and Zionsville locations.
History
Established in 1998.
In 1998, Ghyslain Chocolatier first opened its doors to Union City, which sits on the Indiana/Ohio border. Since then, connoisseurs of fine gourmet chocolate have visited the company’s production center to enjoy tours and shopping in the chocolate boutique. In 2003 Ghyslain expended his offering by adding intricate individual French pastry.
In May 2008, Ghyslain expanded with the opening of a new location in Richmond, Indiana (416 N 10th St, 765.966.3344). The full service bistro serves lunch and dinner. Patrons can enjoy shopping in the boutique, which features pastries, homemade gelato, and a wide assortment of Ghyslain’s gourmet chocolates. Then in June 2009 a third location opened in Zionsville, Indiana in Nancy Noël art gallery; The Sanctuary (75 N Main St, 317.733.9160). It is a superb venue location for a wedding, shower, or private party.
Meet the Business Owner
Ghyslain M.
Business Owner
An artist can express himself in many ways. For Ghyslain Maurais, it has been through chocolate and pastries. Born in Québec, Ghyslain found his culinary passion while working in the field to fund his architectural education. Soon after, he changed career paths and entered the Institue du Tourisme et d’Hotelerie du Québec. Certified in French pastry, chocolate décor, candy making, blown/pulled sugar and bread making, Ghyslain has served as the head chef for the Canadian Delegations in New York and London. His career includes experience as both a pastry and executive chef in first class restaurants and hotels.
While working at the Inn of Versailles in Ohio, he met his wife, Susan. Together they relocated to her hometown in Union City, Indiana to establish Ghyslain Chocolatier. Since 1998, connoisseurs of fine gourmet chocolate have visited Union City to enjoy tours and shopping in the chocolate boutique. In 2003 he expended his offering by adding intricate individual French pastry.
