The GOODS from Thomas Haas

Vancouver, BC | With the holiday season just around the corner, Thomas Haas Chocolates & Pâtisserie is set to mark the occasion by unveiling new holiday-themed signature confections, festive gift boxes and sweet stocking stuffers.

This year, Thomas Haas has added several new items to his seasonal lineup including Tannenbaum, a delectable handcrafted chocolate tree filled with caramelized chocolate-coated nuts and decorated with truffles; Holiday Marshmallows, available in Tahitian Vanilla, Cinnamon, Peppermint and Red Berry varieties; and Holiday Bark, a tree-shaped 79% dark chocolate bark decorated with seasonal dried fruits and caramelized nuts.

Thomas Haas is also once again offering his ever-popular Christmas Stollen — a deliciously moist German Christmas cake made from wholesome almonds, rum-soaked golden raisins and freshly zested oranges — and is taking preorders for his Bûche de Noël (Yule Log), available for pickup on December 23 and 24 only. The full range of seasonal Christmas specialties at Thomas Haas can be found after the jump…

– SIGNATURE GIFTS –

NEW! Tannenbaum
Fun to eat and to treat your friends with, this delectable chocolate tree is filled with caramelized chocolate-coated nuts and accented with truffles
(pictured above)
Small $35 / Large $55

Santa’s Sleigh
A handcrafted chocolate sleigh filled to the brim with an assortment of chocolates,
truffles and holiday treats
(pictured above)
$49

Santa’s Belly
Much like the poem “‘Twas the Night Before Christmas”, this Santa-inspired treat has a ‘little round belly that shakes when he laughs like a bowl full of jelly’!
Small $29 / Large $49

Christmas Ornaments
Delightfully delicious ornaments filled with assorted handmade chocolates and truffles and airbrushed with coloured cocoa butter
4 pieces $39 / 12-15 pieces $39 / 18-22 pieces $59

Bûche de Noël (Yule Log)
Don’t forget to preorder this popular treat, available for pickup December 23 and 24 only, and in four different flavours
$32 / serves six

Christmas Stollen
Special German Christmas cake made from wholesome almonds, rum-soaked golden raisins and freshly zested oranges
(pictured below)
Small $19 / Large $32

Vanilla ‘Kipferl’
Loaded with finely ground almonds and Tahitian vanilla beans
$9

– STOCKING STUFFERS –

NEW! Holiday Marshmallows
Available in Tahitian Vanilla, Cinnamon, Peppermint and Red Berry varieties
$7

NEW! Holiday Bark
Tree-shaped 79% dark chocolate bark decorated with seasonal dried fruits and caramelized nuts
Order online for shipping across North America
$16

Stuffed Santa Boot
Dark chocolate Santa boot filled with lemon hazelnut praline
(pictured at top)
$5.50 each / 4 for $20

Chocolate Lollipops
Featuring whimsical holiday themes and available in white, milk and dark
chocolate varieties
Order online for shipping across North America
$2.80 each / 5 for $13

Chocolate Santas
Hand-decorated Santas made from the finest blend of chocolate and available in white, milk and dark chocolate varieties
$1.70 each / $4.50 triple mini
Medium $18 / Large $24

Pâte de Fruit
Delicate fruit jellies available in raspberry, cassis, pear, passion fruit and lychee varieties
Order online for shipping across North America
6 pieces $5 / 12 pieces $9

Thomas Haas Hot Chocolate
Rich and delightful and available in white, milk and dark chocolate varieties
Order online for shipping across North America
$12 for 175g / $18 for 350g

Chocolate Sparkle Cookies
The original Chocolate Sparkle Cookies (also available in home-bake version)
Order online for shipping across North America
6 pieces $12

– HOLIDAY GIFT BOXES –

Holiday Gift Boxes
Order online for shipping across North America
Small $79 / Medium $99 / Large $149

Treasure Chest
Filled with assorted chocolates and truffles
Small $89 / Large $195

Signature Gift Boxes
Available in a variety of sizes, these signature boxes are designed to be tiered
as high as you like them!
Order online for shipping across North America
1 piece $4 / 2 pieces $6 / 4 pieces $10 / 9 pieces $19
18 pieces (2 tier) $33 / 27 pieces (3 tier) $48 / 36 pieces (4 tier) $64 /
45 pieces (5 tier) $79 / 54 pieces (6 tier) $94

Holiday offerings are exclusively available at Thomas Haas’ two cafes in North Vancouver and Kitsilano. A selection of year-round favourites are also available for purchase and shipping across North America in the online shop.

DETAILS

North Shore Store | 128-998 Harbourside Drive | North Vancouver, BC V7P 3T2
Phone: 604.924.1847 | Fax: 604.904.7479
Hours: Tuesday – Saturday: 8am – 5:30pm | Sunday & Monday: Closed

Kitsilano Store | 2539 West Broadway | Vancouver, BC V6K 2E9
Phone: 604.736.1848 | Fax: 604.736.1844
Hours: Tuesday – Saturday: 8am – 5:30pm | Sunday & Monday: Closed

Web & Social Media: www.thomashaas.com | Twitter | Instagram | Facebook

GALLERY

About Thomas Haas Chocolates & Patisserie

A fourth-generation pâtissier, Thomas Haas was first introduced to the delicate art of hand-crafting chocolates and pastries in the kitchen of the venerable Café Konditorei Haas that was opened by his great-grandfather in the Black Forest region of Aichhalden, Germany in 1918. Thomas continued his family’s long-standing tradition, apprenticing and working with top chefs in Michelin-starred restaurants across Europe en route to earning his stripes as Konditormeister, or Master Pastry Chef.

In 1995, Thomas was lured to Vancouver in the role of Executive Pastry Chef at the Four Seasons Hotel, where he met his wife Lisa and was twice named a top-three finalist in the prestigious annual North American Pastry Chef of the Year competition in New York City. Thomas took an even larger bite of the Big Apple in 1998, when he moved to New York and, as Executive Pastry Chef, helped famed restaurateur and chef Daniel Boulud launch his flagship eatery Daniel on Manhattan’s Upper East Side. During his tenure, Thomas was singled out as one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art and Design magazines and saw his star further rise when he made several appearances on Martha Stewart Living and other international television shows.

In 2000, the wild nature and scenic beauty of Canada’s West Coast again beckoned to Thomas and Lisa, and the duo returned to Vancouver. In between working as a consultant for a number of elite Vancouver restaurants and hotels, Thomas realized a lifelong dream by methodically building his namesake company from a home-based business occupying one room in his basement into a dynamic and stylish chocolaterie, patisserie and cappuccino bar that launched in North Vancouver in 2004 and quickly became a destination spot for both locals and visitors alike. In 2009, Thomas and Lisa opened a second location to similar rave reviews on West Broadway in the Kitsilano area of Vancouver.

In keeping with family custom, Thomas eschews the notion of assembly lines and mass production, trusting instead in the deft hands of his talented team of pastry chefs and chocolatiers whose finesse and sensitivity is lovingly expressed in each and every hand-spun confection.

To this day, Thomas still carefully selects and sources only the finest, high-quality raw ingredients for his chocolate creations, ranging from B.C. wine, oak barrel-aged maple syrup from Quebec, Tahitian vanilla beans, fresh citrus zest, loose-leaf teas and organic herbs and spices. His cakes and pastries are likewise adorned with authentic accents such as Fraser Valley hazelnuts and berries and Okanagan fruits and infused with fresh-roasted coffee as well as liqueurs from Alsace and the Black Forest region where he once called home.

While Thomas is a world away from his roots in the Haas family café, the values on which he was raised remain ever true: a commitment to excellence driven by a genuine passion for both food and the people he serves.

Awards & Accolades

North American Pastry Chef of the Year competition in New York City finishing in the top three finalists in 1997 and 1998. It was his fabulous desserts and exuberance that drew the famous restaurateur Daniel Boulud to Thomas.

While living in New York (1998 – 2000), Thomas was named one of the TOP TEN Pastry Chefs in America by Chocolatier and Pastry Art and Design magazines and appeared on Martha Stewart Living several times as well as many other international television shows.

In 2001, at the Valrhona National (North America) Pastry Team Championships in Los Angeles, Thomas won FIRST Prize in all categories (Best in Chocolate, Best in Sugar, Best in Table Design and Best Overall).

In 2002, The Vancouver Sun Restaurant Awards awarded Thomas/Senses with BEST Chocolates, BEST Desserts, BEST Croissant and BEST French Pastries.

The Vancouver Magazine awarded Thomas/Diva at the Met with BEST LAST COURSE for the years 2001, 02, 03, 04, 05, and 06.

The Vancouver Magazine has awarded Thomas Haas Patisserie with BEST LAST COURSE for the year 2007 and 2009. Vancouver Magazine awarded Thomas as the PASTRY CHEF OF THE YEAR for the year 2011 and 2013.

Thomas Haas Fine Chocolates was named one of the TOP 20 Artisan Chocolatiers in Chocolatier Magazine’s 20th anniversary issue (Feb/March 2004).

The Chamber of Commerce awarded Thomas Haas Patisserie “Business Person of the Year” in 2006 and the “Service Excellence Award” in 2008.

In 2010, Thomas Haas Chocolates received the TOP 10 CHOCOLATIER IN NORTH AMERICA by Pastry Arts and Design publication.