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

Gifts from the oven

Long ago, although mother baked regularly, I envied neighbours who ate store-bought white bread. It had thin soft crust and perfect gumminess for making great spitballs. And, children in those houses did not wear pajamas sewn from flour sacks. In the nineties, the adult version of me had given up pillow-breads and discovered Vancouver’s first craft bakery…