Crisoire Reid is a true nature-lover having been raised and grew up in her ancestral hacienda in Hato Del Rey, Dominican Republic. With her passion in land cultivation and agriculture, she began to focus her interest in improving the quality of their crops, particularly, the cacao. She later discovered that understanding the importance of cacao in the chocolate-making industry, with proper skills and blends, she can bring forth the best out of the cacao beans.
She then enrolled herself at the Barry Callebaut Chocolate Academy in the United States to become a professional chocolatier. Today, she has brought with her, not only the skills of a professional chocolatier, but, also the passion to share to the world, her own Caribbean blends of flavorings and recipe. She is geared to make SPAGnVOLA become the Dominican Republic’s finest premium chocolate.
