In 2012, Gérard and the team opened a HACCP/ISO/FSSC 22000 certified state-of-the-art factory in Clark Free Port, The Philippines. This production centre has more than 2,000 staff members working in an over 150,000 square foot area to meet the demands from 60 countries in 5 continents. It has the capacity and capability to cope with the continuously expanding overse as market.
In 2020, La Rose Noire opened its sales offices in Switzerland – to cater to the European market, and in the United States of America.
Over the course of his career, Gérard has won numerous distinguished awards at some of the most esteemed culinary competitions.
Keep in touch. SUBSCRIBE NOW!
Subscribe to our newsletter and get exclusive deals you won’t find anywhere else straight to your mailbox!
And The Man Behind It
Gérard Dubois
In 1991, Gérard Dubois opened the first La Rose Noire Pâtisserie in the most prestigious shopping mall on Hong Kong Island. In over 2 decades, that one simple operation, a 30-seat restaurant and cake shop, has turned into a reputable enterprise. This encouraging achievement is beyond his wildest expectation. F rom an initial selection of 28 items, La Rose Noire now has over 500 varieties in its product brochure, fulfilling the needs of all sectors in the market.In 2012, Gérard and the team opened a HACCP/ISO/FSSC 22000 certified state-of-the-art factory in Clark Free Port, The Philippines. This production centre has more than 2,000 staff members working in an over 150,000 square foot area to meet the demands from 60 countries in 5 continents. It has the capacity and capability to cope with the continuously expanding overse as market.In 2020, La Rose Noire opened its sales offices in Switzerland – to cater to the European market, and in the United States of America.Over the course of his career, Gérard has won numerous distinguished awards at some of the most esteemed culinary competitions.
Gérard is not unfamiliar to culinary publications. He is the co-author of “The Cutting Edge” (1993); and the author of “My Recent Journey” (2003), “Passion.” (2006), which gained a special “Award of the Jury 2006” honored by World Cookbook Awards, and “Crafted Passion” (2011), awarded for “Best Dessert Book in the World“ by the 17th Gourmand Cookbook Awards in Paris in 2012. “Le Pain Passion.” was launched in November 2016 for the celebration of the 25th anniversary of La Rose Noire and received an award for “Best Bread Book in the World” by the Gourmand Cookbook Awards in May 2017. And in celebration of the 35th anniversary of La Rose Noire, Gerard published "Beyond Passion", a special book that tells the journey of La Rose Noire.
In recognition of his successful entrepreneurship and contribution to the development of entrepreneurs, Gérard was awarded an Honorary Doctorate by the European University, Switzerland.
In 2023, Gerard was recognized and awarded with the distinction of “Chevalier de l’Ordre du Mérite Agricole” by Consul General of France in Hong Kong.
He is happily married to his wife Janita. They have two delightful young adults, Caroline and Dominic.
Our Journey
OUR CHOCOLATE JOURNEY
Our First Love...
Chocolate
The founder, Gerard Dubois, was first a chocolatier in the early years of his career and the love for chocolates just grew. However, due to the increasing demand for pastry and bakery products, his attention was focused on developing products in line with market demand. In the recent years, the demand for cacao in the global market has significantly increased. With the main factory located in the Philippines, La Rose Noire saw this as an opportunity to rekindle the founder’s first love. Coincidentally, there is a local cacao industry flourishing in the south of the Philippines.
Known as the “Cacao Capital of the Philippines”, Davao has the potential to become one of the finest producers of chocolate not only in the Philippines but in the whole world. With Davao’s geographical location, climate and soil profile, it is the perfect place to start the local cacao industry. This prompted researchers to encourage local farmers to further boost the flourishing cacao industry in the Philippines.
As La Rose Noire Inc. strongly believes in giving back to the community, the company has embraced this opportunity to support the local cacao industry to flourish by partnering with Cacao-Trace – a sustainable cacao sourcing program supported by the New Generation Cacao Foundation with the goal of improving the lives and practices of local farmers.
“Once we fall in love, we never really stop loving something that truly ignites the fire in our senses.”
The founder, Gerard Dubois, was first a chocolatier in the early years of his career and the love for chocolates just grew. However, due to the increasing demand for pastry and bakery products, his attention was focused on developing products in line with market demand. In the recent years, the demand for cacao in the global market has significantly increased. With the main factory located in the Philippines, La Rose Noire saw this as an opportunity to rekindle the founder’s first love. Coincidentally, there is a local cacao industry flourishing in the south of the Philippines.
Known as the “Cacao Capital of the Philippines”, Davao has the potential to become one of the finest producers of chocolate not only in the Philippines but in the whole world. With Davao’s geographical location, climate and soil profile, it is the perfect place to start the local cacao industry. This prompted researchers to encourage local farmers to further boost the flourishing cacao industry in the Philippines.
As La Rose Noire Inc. strongly believes in giving back to the community, the company has embraced this opportunity to support the local cacao industry to flourish by partnering with Cacao-Trace – a sustainable cacao sourcing program supported by the New Generation Cacao Foundation with the goal of improving the lives and practices of local farmers.
