Vancouver Magazine
BREAKING: Team Behind Savio Volpe Opening New Restaurant in Cambie Village This Winter
Burdock and Co Is Celebrating a Decade in Business with a 10-Course Tasting Menu
The Frozen Pizza Chronicles Vol. 3: Big Grocery Gets in on the Game
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The Author of the Greatest Wine Book of the Last Decade Is Coming to Town
Wine Collab of the Week: A Cool-Kid Fizz on Main Street
10 Black or African Films to Catch at the 2023 Vancouver International Film Festival
8 Indigenous-Owned Businesses to Support in Vancouver
5 Things to Do in Vancouver This Week (September 25- October 1)
Dark Skies in Utah: Chasing Cosmic Connection on the Road
Fall Wedges and Water in Kamloops
Glamping Utah: Adventure Has Never Felt So Good
Attention Designers: 5 Reasons to Enter the WL Design 25
On the Rise: Meet Vancouver Jewellery Designer Jamie Carlson
At Home With Photographer Evaan Kheraj and Fashion Stylist Luisa Rino
There was a time when we simply couldn’t see past the Sparkle Cookie. (The Sun, rather excited, dubbed it the best in the world.) But that confection-which evolved from a chocolate soufflé Haas used to make at Daniel in New York-proved to be a mere hint of the great wealth that lay in store. Today, when our judges want to mark an occasion, they generally take it as an excuse to visit a Thomas Haas shop and explore. Whether the sourced treasure is a box of fruit gelées (lychee, raspberry, cassis) or a champagne truffle cake built from layers of almond and hazelnut or simply a single whipped-butter ganache with pear eau-de-vie, there’s something supremely decadent about Haas’s creations. “He moves from classics to innovation with ease,” noted one judge. It was also persuasive that he is training a generation of future greats: dozens of staff are part of the Haas empire’s pâtisserie in North Vancouver and that marble-decked café in Kitsilano.