Beta 5 Chocolates (413 Industrial Avenue)

The “form-5 beta crystal structure is the most stable for of cocoa butter crystallization, formed through the controlled melting, and subsequent cooling of liquid chocolate”. As a result, this molecular stability allows BETA 5 chocolates to be of the smoothest quality, with a distinctive, healthy shine and a crisp snap. Turns out the art of chocolate making, is actually more of a science.

Portobello West 5th Anniversary

Over the years, the market has evolved to bigger venues, attracted more vendors and attendees, and has become a non-profit to better serve its mandate of supporting artists in the community. Founder Carlie Smith says, “Our biggest goal now is to really be there for artists and designers and the community. So we really want everyone to get more involved with the market.”