Chocolate King William Neilson

On my walk at Forest Lawn Mausoleum, Toronto, I discovered the crypt of William Neilson, Canada’s beloved “Ice Cream and Chocolate King.”

Born on a farm near Almonte, Ontario, William moved to Toronto with a dream and a determination that would change Canada’s sweet tooth forever. Investing every penny the family had saved, William bought seven cows and some used hand-cranked ice cream makers, dedicating himself to making the best ice cream possible — made from cream, not milk.

His guiding motto was simple: “nothing but the best.” While ice cream sales dipped during the winter months, Neilson cleverly diversified by entering the chocolate business, launching a sweet legacy.

In 1924, the Jersey Milk chocolate bar was introduced, which remains Canada’s best-selling chocolate bar to this day.

By the time William Neilson passed away in 1915 at age 71, his company was producing a staggering one million pounds of ice cream and 500,000 pounds of chocolate annually—a true testament to his vision and hard work.

1844-1915

A recent photo I took of the main entrance of the Neilson Chocolate factory in west-end Toronto on Gladstone Avenue. It’s still manufacturing to this day at the mixed residential-industrial location. Timeless.