Pâtisserie perfection

After a few years drawing raves for his work at Vancouver’s Four Seasons Hotel, German born, fourth-generation patisserie Thomas Haas joined Daniel Boulud’s flagship New York restaurant in 1998. Haas quickly gathered notices and awards. He explained to the New York Times, ”I’m not superconservative, but I strongly believe in classics.”

In 2005, Thomas Haas was back in Vancouver, offering classic pastries and indulgent chocolate creations at a North Vancouver location. Later, Haas opened a second location in Vancouver’s Kitsilano district.

Although edible delicacies are the cornerstones of the Haas success story, I have always admired the stylish presentation and packaging of his creations. A study at the University of Oxford found that the prettier a dish looks, the better it seems to taste. Haas was doing business long before that 2014 report and didn’t need its guidance.

Our family shops here for special occasions or, if truth be admitted, for any time we judge ourselves worthy of an uncommon treat. Everything is appealing so the main problem facing a Thomas Haas customer is the choice of what to take home.

Many individual and corporate customers find it is preferable to pre-order at the company’s website, particularly when they have specific products in mind or want customizations, such as birthday, anniversary, or event notices.

Thomas Haas offers more than chocolates, pastries, cakes, and cookies. Great coffee and elegant sandwiches are available, although the restaurant’s seating is minimal.

Published by Norm Farrell

Gwen and I raised three adult children in North Vancouver. Each lives in our community with seven grandchildren, 12 years and younger. I have worked in accounting and financial management and publish IN-SIGHTS.CA with news and commentary about public issuesv.

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