His career began in France, in 1979, as an apprentice pastry-chocolate maker. After traveling across Europe, Serge settled in Montreal where he won, in 1994, the title of pastry chef of the year awarded by the Society of Chefs, Cooks and Pastry Shops of Quebec.

Passionate about his profession, he taught his passion as a catering pastry teacher at the Montreal Culinary Art Institute in 1991 and joined, in 1992, our partner Cacao Barry as a chocolate teacher technician.

With his 40 years of business and experience, Mr. Halbardier has established himself as a benchmark in the field of chocolate pastry making. We are proud to place our trust in him and to receive his.

ABC Emballuxe is honored to collaborate with mixology expert and trainer Émilie Labelle, to embody the innovative spirit of our PACIFIC FRUIT brand and its premium fruit purées.

A graduate of the École du Bar de Montréal, Émilie combines technical mastery with visionary creativity to push back the boundaries of modern mixology. Her expertise enables her to transform our 100% natural fruit purées into daring creations, combining balanced flavors and elegance.