Chef Heinrich Stubbe came to Canada almost 30 years ago. A trained pastry chef who initially taught at Le Cordon Bleu Culinary Arts Institute upon arrival in Ottawa, he soon chose to focus on chocolate and legions of customers are grateful he did. Stubbe’s truffles, chocolates, tortes and pastries are all made in-house with the finest ingredients.
It was a normal weekday, and Janet Wright received a call from St. George Catholic School, telling her that Jacob got in trouble and needed to be picked up from the principal’s office.