The Duby's innovative products and relentless creativity reflect their distinct culinary approach, which is based upon the following principles:

Inspired by Nature | Guided by Science | Crafted by Art | Designed by Technology

The Duby's are the authors and photographers of 5 cookbooks to date including Wild Sweets Exotic Desserts & Wine Pairings, with a foreword by Charlie Trotter. The book won the 2003 Best Book in the World for Food & Wine Matching from Gourmand World Cookbook Awards, Spain. Their second book, Wild Sweets Chocolate, again with a foreword by Charlie Trotter, won second Best Chocolate Book in the World from Gourmand World Cookbook Awards, England. In 2008, the Duby's started to write a new series of single topic cookbooks titled Definitive Kitchen Classics that includes Crème Brûlée, released in the fall of 2008 and Chocolate, released in the fall of 2009. Panini, the Duby’s third title of the series, was released in the fall of 2010. The Duby's are currently working on book # 3 of the Wild Sweets series for a fall 2012 release.

Dominique and Cindy Duby trained under master pastry chefs in Europe and combined have won several gold and silver medals in international culinary competitions. Dubbed Canada's most notable pastry chefs, they have represented Pastry Team Canada several times in some of the world's most prestigious team pastry events including the World Pastry Cup in France and the World Pastry Championship in Las Vegas. The Duby's artistic flair and creative ideas bring them regular invitations to prestigious international events such as the World Gourmet Summit in Singapore, Masters of Food and Wine in Carmel and the South Beach Wine and Food Festival in Miami.

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