Vancouver Magazine
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
The Best Gelato in Canada Was Made in a Hotel Room (and You Can Get it Now in Kitsilano)
Purdys Put a Real Bunny in a Mini Chocolate Factory for Their 2023 Easter Campaign
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
A $13 Wine You Can Age in Your Cellar
A Radical Idea: Celebrate Robbie Burns With These 3 Made-in-BC Single Malts
5 Things to Do in Vancouver This Week (March 13-19)
Looking for a Hobby? Here’s 8 Places in Vancouver You Can Pick Up a New Skill
Extra, Extra! The Let’s Hear It Music Festival Is Here
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
On the Rise: Adhere To’s Puffer Jackets Are Designed With the Future in Mind
A fourth-generation pastry chef, Thomas Haas has parlayed stints with the Four Seasons Vancouver and Daniel Boulud’s New York flagship Daniel into his own exquisite two-shop mini-empire. At his tightly controlled lab in North Vancouver, he creates 20,000 bespoke chocolates—beautiful to behold, glorious to indulge in—a week. Exquisite cakes and tarts, killer croissants and patisserie; he’s steadily improving on the fame he first found with his signature Chocolate Sparkle cookies. The imaginative flavour pairings—chocolates infused with organic herbs and spices, B.C. wines, or barrel-aged maple syrup—succeed because of intelligence and an insistence on top-quality (often organic) beginnings. And he finishes every single one by hand, somehow managing to stay rail-thin in the middle of all that caloric glory. In a city with “an embarrassment of notable pastry chefs,” said one judge, “Thomas is both a craftsman and an artist.”
