Cacao Fine European Chocolates 

All Cacao chocolates and pastries are made in their Olney, Maryland shop by Chocolatier/Pastry Chef Jacques Poulain.

The chocolates are works of edible art, some with highly unusual flavors such as Blackberry Caramel, Brandy Cherry, White chocolate Ganache with Chartreuse, Dark Chocolate Infused with Green Tea & Fresh Mint, Dark Chocolate Passion Apricot, and chocolate truffles.  He airbrushes abstract designs on chocolate hearts in shades of red and pink and shades of golden yellow on dark chocolate square shapes. 

Jacques Poulain began his pastry career as a child working in his father's pastry shop.  As a teenager he began a training program in France where he worked with some of the most prestigious pastry chefs to learn his trade.

London:

When he completed training in France, he worked as the pastry assistant to Michel and Albert Roux, master pastry chef and master chef, at the Three Star Michelin, Le Gavroche Hotel  & Restaurant, in London, England

Belgium:

From London, he moved to Belgium, arguably the fine chocolate capital of the world.  In Belgium, he worked as Assistant Pastry Chef at  M.O.F. Deballeuil, Brussels, Belgium for two years and Sodehotel, Brussels, Belgium for one year.  There he mastered the use of both classic and cutting edge techniques to create world class pastry and chocolate. 

U.S.

In 1993, Jacques brought his own brand of pastry design and chocolate making to the United States. He was the pastry chef of Federal Bakery and Pastry Design in Washington, D.C. 

In 1997, he went to Cincinnati, Ohio to become the Executive Pastry Chef for the country's longest-running five-star restaurant establishment, The Maisonette.  Here Jacques had the opportunity to design pastry and chocolate creations for a variety of celebrities including a special birthday surprise for the world renowned cook, Julia Child and soccer great Pele.  

In 2000, Jacques returned to the Washington D.C. area as the pastry chef for one of the areas best restaurants, Kinkead's.  Here Jacques created pastry for numerous politicians and actors filming locally.  Jacques was then offered the opportunity to become the Executive Pastry Chef for the Willard, an institution in the DC area.  At the Willard, Jacques' clients included Kings, Queens, Princes, Princesses, Prime Ministers and the like. 

From here Jacques went to Hawaii to become the Executive Pastry Chef for the Ritz Carlton, Kapalua Maui.  Here he expanded his pastry making skills by learning to create pastry and chocolate creations using tropical ingredients and a variety of textures to match the tropical climate.  He also knew that issues like humidity and heat would present him with a new challenge in pastry and chocolate making.  Although Jacques had always worked with Chocolate, it was in Maui that it became his true passion.  Inspired by the climate and the ecological variety, Jacques began creating chocolate showpieces depicting themes of whales, manta rays, bamboo, fern leaves and other beautiful items. Creating chocolate amenities for special guests became a favorite part of his job.   

Egypt:

In 2001, he accepted an opportunity to open a pastry and chocolate shop in Egypt.  He knew it would be a great challenge, but if he could be successful in Egypt, he could be successful anywhere.  Jacques met the challenges.  His pastry shop in Egypt was featured in food magazines in Germany and England where it was touted as being worth a trip to Egypt to see.  The pastry shop was located 5 hours south of Cairo, yet President Mubarak situated in Cairo would have Jacques' cakes and chocolates flown up for special events or Jacques himself would go to Cairo to cater when possible.  

Back to the U.S.

With the onset of war with Iraq, Jacques decided it was time to move back to the Washington, D.C. area.  Since April 2003, Jacques has been working diligently toward his dream of establishing a European Chocolate and Pastry business locally. 

On October 1, 2003, this dream became a reality with the creation of CACAO.  Jacques brings his travels and experiences to his work by offering a variety of flavors and textures reflective of all that he has learned in France, England, Belguim, Hawaii, Egypt, and the greater Washington DC area.  These can all be experienced bite by bite in Jacques creations of chocolates, perfect for gourmet chocolate wedding favors and gourmet chocolate gifts.