Chef Thomas Haas always seems to be up front enjoying a lively banter, with his regulars and newbies alike, from behind the counter displaying his perfectly-crafted handmade chocolates, chocolate bars, pastries and fruit jellies.
What motivated you to open a chocolate business?
I have been in the pastry field all my life (and I mean it!), so i think I have done almost everything else, worked in some of the finest hotels, 3 Star Michelin restaurants...and so forth. This was the only thing missing.
I think I am very much a people person, and with the shop now, I have a chance for daily interaction also.
I love the challenge to prove wrong all the naysayers—the ones who tell you you can't survive as an artisan making the finest product possible, without cutting corners on quality or the use of big equipment.
Did you have any formal training in chocolate making?
I experienced the traditional apprenticeship program in Germany, but this does not get you anywhere. In our field you only get exceptionally good if you are obsessed about it.
Where do you get your inspiration for the different flavors and textures you include in your chocolates?
By always thinking, and through the love for good, good food.
If you had to describe your product line in a couple of sentences, what would that be?
Our chocolates are a tribute to true classics, but never boring! I hope! They are fine, elegant and innovative.
What is your personal favorite out of all the products you make and why?
Our Sparkle Cookies—they are crowd pleasers: very versatile, very satisfying and they got the media's attention around the globe (as far as New Zealand!).
128 - 998 Harbourside Drive
North Vancouver, BC, V7P 3T2
2539 West Broadway Avenue
Vancouver, BC V6K 2E9
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