Who we are

Sirene was launched in 2013 from a backyard workshop in Victoria, British Columbia. For many years prior to that launch, Taylor Kennedy had set out to master the art and science of chocolate making as well as the skills needed to run a business. In between working at National Geographic in various photographic roles and raising a family, Taylor taught himself the long and persnickety process of making truly delicious, single-origin chocolate.

Ethical business in partnership with farmers

Much of the world’s chocolate business relies on inhumane labor conditions and vast inequality between farmers and chocolate makers. Sirene, from the start, has worked only with smaller farmers who both grow delicious cacao beans and are dedicated to good and fair working conditions for their teams. Sirene is not fair trade, we are direct trade. Fair Trade only pays about 15% higher than the commodity price established by commodity brokers in New York or London stock exchanges. Sirene pays from a minimum of 300% to as high as 550% more than that price. Considering that from the late 1970’s to 2024 the commodity price of cocoa essentially didn’t change, we are just trying to be fair and compensate them as they should be for their hard work.  

Organic, nut-free, gluten-free. Recyclable packaging

We want as many people as possible to enjoy our chocolate, so in addition to being organic, they’re made in our nut-free, soy-free and gluten-free workshop. We craft both vegan and non-vegan chocolates, all of which have won international awards. All our packaging is recyclable or compostable and