After many long months of planning and testing, as well as a trip to the Or Noir Chocolate Lab in Hardicourt, France, we are excited to announce that our very own Wickaninnish Inn Coastal Dark chocolate has finally arrived! Taking inspiration from our location, our chefs have created a beautiful dark chocolate that blends 3 unique origins: Brazil had the bitterness we craved in dark chocolate, Papua brought a smoky flavour reminiscent of a summer bonfire, and Tanzania was the perfect mix of acidic and fruity. This signature blend also uses sunflower lecithin instead of soy lecithin, which means that our culinary team can create chocolate desserts that guests with soy allergies can savour as well. Join us in The Pointe Restaurant for specialty chocolate items, and be sure to pick up a few bars for your travels, soon to be available in our Gift Gallery.

The votes are in, and Condé Nast Traveler readers have spoken! We are honoured to be in the top 3 for readers’ favourite resorts in Canada. On behalf of our whole team, thank you to all who voted for us! Also in the news, Charles recently sat down with Insights Success for an interview on how modern technologies have impacted the hospitality industry, his advice for budding entrepreneurs in the field, and his background in the world of hospitality prior to the inception of the Wick.

For those who are in town on Friday, November 17th, in-house and outside guests are invited to join us at the Driftwood Café for our Oyster and Wine Tasting event! This grazing event, featuring oysters from Outlandish Shellfish Guild beautifully paired with wine from Blue Grouse Estate Winery, will take place on Friday, November 17th, starting at 6:00 pm until 8:00 pm in our Driftwood Café. Tickets are $85 + tax and can be purchased by emailing our Special Events team at . We hope to have you join us!

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