Beaucoup Bakery to Launch New Holiday Pastries and Treats on Nov. 28

The GOODS from Beaucoup Bakery & Cafe

Vancouver, BC | ‘Tis the season for holiday pastries and special treats from Beaucoup Bakery & Café (2150 Fir Street), and this year, the team is launching several new creations that are sure to induce visions of sugar plums and jolly smiles. Starting November 28, 2017, customers can get into the festive spirit with Chef Betty Hung’s Gingerbread Financier, Gateau Basque, Alsatian bread Kugelhopf, Orange Cherry Double-baked Chocolate Croissant, Pecan Banana Sage Chocolate Tart, Mulled Wine Pear Bostock, hearty Potato Raclette Tarte, and a gift box of assorted holiday-spiced cookies.

There are six kinds of holiday cookies, including Spiced Rye Sablés, Rye Ginger Cookies, Smokey Russian Tea Cakes, Malted Coffee Thins, Chocolate Pistachio Sandwich Cookies, and Pecan Praline Shortbread. Customers can order a dozen for $25 and two dozen for $50, all wrapped in a white holiday box with a red bow.

“This is our first holiday as bakery owners and we could not be more proud of our team for developing such delicious new menu items,” explains Hung, who co-owns Beaucoup Bakery with her brother Jacky Hung. “This season, we really wanted to develop pastries with unique and classic flavour profiles that are often found in France. For example, we have wanted to do a Kugelhopf for a while now. I loved Alsatian treats, and this is our tribute to the beautiful cake bread. We are very excited for everyone to try all our new items.”

Beaucoup Bakery holidayThe Kugelhopf ($9) is only available on Saturday and Sundays. Beaucoup’s version is rich, studded with rum-soaked raisins, and coated with sliced almonds, rum-syrup, and vanilla sugar.

Beaucoup is also celebrating the Basque region of France with its Gâteau Basque ($5.25), made with buttery almond pastry and filled with vanilla pastry cream.

The decadent Pecan Banana Sage Chocolate Tart ($6) features a crispy pecan feuilletine layer, sage banana compote, and Valrhona Manjari chocolate ganache. It is finished with pecan nougatine and banana bread.

Beaucoup Bakery holidayThe citrus-forward Orange Cherry Double-Baked Chocolate Croissant ($4.95) is a pain au chocolat infused with orange blossom syrup, almond frangipane, cherry orange cardamom compote, and orange glaze.

No holiday is complete without some mulled wine, and Beaucoup’s Mulled Wine Pear Bostock ($4.75) features brioche slice infused with mulled wine, topped with poached pears, almond frangipane, and sliced almonds.

Visit the bakery for the new savoury Potato Raclette Tarte ($4.95), which is a great lunch, snack, and après ski item made of raclette cheese Béchamel sauce, roasted fingerling potatoes, cornichons, frisée, radicchio, and dill.

The seasonal Gingerbread Financier ($2.75) is full of fresh and candied ginger, warm spices, and a crunchy sugar top.

All Beaucoup Bakery items are made fresh daily and can also be pre-ordered for pick-up in large quantities. Winter seasonal items will be available until March 4, 2018 and holiday cookies until January 1, 2018. For more information, please visit


2150 Fir Street (@ 6th Avenue) | Vancouver, BC | V6J 3B5
Telephone: 604-732-4222
Web: | Facebook | Twitter | Instagram


  • Beaucoup
  • Valrhona Chocolate Chip Cookie
  • Valrhona Brownies
  • Beaucoup
  • Salted Caramel Blondie
  • Beaucoup Mural
  • Marcona Almond Bars
  • Hot Chocolate - Petal of a Rose
  • Fresh Macaron
  • Coffee Trolley
  • Caramel Eclairs
  • Assorted Bakery Items
  • Apricot Almond Scroll


Owners Betty and Jacky Hung


Beaucoup Bakery & Café opened its doors in December 2012, offering French-inspired pastries. The reason for opening Beaucoup Bakery was simple, to leave the world a happier place, even if through something as simple as a cookie. The company’s priority is to put care and pride into everything it does, from the ingredients used and the little details that go into the baking, through to the way the company treats valued customers and friends.

Sister and brother duo Betty and Jacky Hung realized their dreams when they assumed ownership of Beaucoup Bakery from founder Jackie Kai Ellis in 2017. Betty began with Beaucoup Bakery as an intern from the very beginning and worked her way up to head pastry chef, receiving one of Beaucoup Bakery’s scholarships in Paris to train at the famed École Gastronomique Bellouet Conseil. Previously a designer, she had little formal food training but her passion to create delicious pastries helped drive her to succeed. Jacky spent many summers and holidays at Beaucoup Bakery as a barista, in between his studies. He enjoys being front-of-house, chatting with regulars and immersing himself in his love for coffee. Both are committed to continuing what Beaucoup has started – inspiring with quality and care.


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