The GOODS from Thomas Haas

Vancouver, BC | It’s been a delicious decade since fourth-generation chocolatier and pâtissier Thomas Haas opened the doors of his eponymous café in North Vancouver, and the internationally celebrated chocolatier is marking the milestone by doing what he invariably does best: tempting people’s tastebuds.

To kick off a year-long anniversary celebration, Haas is giving thanks to his loyal fans by unveiling a toothsome trifecta that includes 10 Delicious Days of Giveaways, a Customer Appreciation Day and an exclusive 10th Anniversary Chocolate Bar collection with a new flavour introduced each month.

As a show of gratitude to the city that he has proudly called home for 20 years, Haas will soon unveil #THAASx10 where unsuspecting Vancouverites will be treated to 10 Delicious Days of Giveaways from Thurs., Nov. 19 to Sat., Nov. 28 and a chance to win a trip-of-a-lifetime for two to Paris, France alongside Haas himself.

The November festivities will culminate with a special Customer Appreciation Day at Haas’ North Vancouver location (998 Harbourside Dr.) on Sat. Nov. 28 from 8 a.m. to 5:30 p.m. featuring complimentary treats and entertainment for all ages.

Haas’ collection of 10th Anniversary Chocolate Bars will make its debut in stores and online on Nov. 19, and will feature an array of milk-, dark- and white-chocolate varieties, with a unique flavour introduced each month. Priced between $7 to $10 per bar, the full cast of flavours includes:

November ’15: Hazelnut & Cocoa Nibs
December ’15: Eggnog
January ’16: Walnut & Cognac
February ’16: Pear & Ginger
March ’16: Rosemary & Warm Vanilla
April ’16: Cherry Blossom
May ’16: Rhubarb & Cinnamon
June ’16: Strawberry & Pistachio
July ’16: Raspberry
August ’16: Lemongrass
September ’16: Apricot & Passionfruit
October ’16: Pecan, Caramel & Fleur de Sel

“This year marks a very special celebration for both myself and Lisa,” says Haas. “We have been truly humbled by the support that we have received from our customers, friends and family since the first day we opened. We never forget that all of them have been, and continue to be, the true secret to our success.”

Stay tuned for more exciting details about the #THAASx10 10 Delicious Days of Giveaways, which will be released just prior to the event’s kickoff on Nov. 19. Those wishing to be part of the 10th anniversary celebrations are encouraged to follow @thaaschocolates on Instagram, where details will be revealed later this month.

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.