The GOODS from Beta5 Chocolates
Vancouver, BC | We are celebrating our 1st birthday! Please join us this weekend, October 13-14th from 10am-5pm, at 413 Industrial Avenue while we mark the auspicious day with free cream puffs, free chocolate samples and 20% off of everything (except union packs and memberships). We will also be holding a draw to win a 3-month Union Membership. Get all the details after the jump… Read more
413 Industrial Avenue | Vancouver, BC | V6A 2P8 | V6B 2L3
(Located in the purple-peach building) | Free Parking | MAP
Telephone: 604.669.3336 | Email: email@example.com
Web: www.beta-5.com | Twitter | Facebook
Hours: Tuesday – Friday: 10:30am – 5:30pm | Saturday – Sunday: 10am –5:00pm
We’re your secret spot for all things dessert. Our shop is open six days a week (Tuesday-Sunday), and we’re hidden on edges of Mount Pleasant, False Creek, and Strathcona, – just a hop, skip, and a jump from the intersection of Main & Terminal.
Everyday, our shop is fully stocked with chocolate and pastry goods. Our skilled team of pastry cooks make the most delicious croissants and cream puffs around, baked fresh every morning. They also artisically compose desserts in jars, a wickedly popular to-go dessert option for dinner parties, office get-togethers, and your daily enjoyment.
We seek to preserve the best produce we can find. Our marmalades and jams have gained quite the following, and for two-years running, we’ve been lucky recipients of Gold medals at the World’s Original Marmalade Awards in Cumbria, England.
When you stop by our shop, you can see our accomplished chocolatiers at work, through a giant window into our chocolate kitchen.
Adam Chandler, our Pastry Chef and Co-Owner, was recently named one of the Top 10 Chocolatiers in North America by Dessert Professional Magazine, and four of our Signature Chocolates along with our Salted Chocolate Caramel were bestowed with some serious accolades at the 2012 International Chocolate Awards.
From crafting our Imperial Stout Chocolate (Awarded Silver at the International Chocolate Awards in London, UK), to coating sun-dried Okanagan Cherries in dark chocolate, to casting our delicious Salty Polygon Bar, our team is always hard at work creating delicious chocolate goodness. Our chocolatiers masterfully transform chocolate from Michel Cluizel (an artisan French chocolate manufacturer who maintains direct relationships with several premium chocolate plantations) with the addition of local, seasonal ingredients to create innovative products that are always changing.
We also run a special little thing called the Chocolate Union, a monthly subscription that provides members with a box of custom chocolates and confections that reflects our imagination, the seasons, and our desire to keep coming up with interesting flavours and forms.
At BETA5, we’re happiest when you ask ‘What’s New’, because we’re always up to something, seeking to push the edges of chocolate and pastry in the name of taste, with the belief that you should always have fun with your food.
Easter Weekend Hours:
Good Friday: 10am-6pm
Easter Sunday: 10am-5pm
Closed Monday April 1
Special Easter Treats:
Peanut Butter filled Quail Eggs
Chicken Eggs filled with pebbles (chocolate covered fruits and nuts) – available individually, by the 1/2 dozen, or the dozen
Komodo Dragon Eggs
Brontosaurus Egg (3kg of Chocolate)
Easter Panettone (with cherries, yuzu peel, dark chocolate)
Tropical Cream Puff Ring
DESSERTS IN JARS
Pre-Order to avoid disappointment (604.669.3336)
Adam Chandler (co-owner and pastry chef)
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FIVE ELEMENTS DRIVE BETA5
Our work is guided by ingredients. We do our best to source the highest quality products available, and our recipes are balanced to enhance their flavour.
Creative inspiration is at the core of BETA5. Through our products, we hope to tell stories, entertain, and intrigue.
We provide you with the unexpected; you provide us with an open mind.
INSPIRED BY NATURE
We’re continuously inspired by our surroundings. Our flavours flow with the seasons and our products take organic forms drawn directly from nature.
We take food security seriously by supporting small-scale food production and developing relationships with the people who grow our food.
Owen Lightly, the chef behind Butter on the Endive (and Scout’s Pound of Butter food column), recently ran a series of Chef in Residence dinners in one of the apartments above Le Marche St George. There were two seatings per evening for three evenings in a row with a different ‘theme song/playlist” and chef/collaborator for each (Jane Cornborough, Alvaro Musso, Adam Chandler). We attended the first seating on Thursday May 3rd, and as you can see, it was pretty outstanding. The night had a Neil Young I Wanna Live With A Cinnamon Girl vibe and Chef Owen Lightly and his collaborator Adam Chandler (former-chef-now-chocolatier of Beta5 fame) served a fabulous spring meal of albacore tuna with charred ramp, rhubarb risotto with white chocolate (daring, but spot on), Yarrow Meadows duck breast, taleggio sponge cake with shiro plum, and buckwheat crumble smothered in birch caramel. Matching the cuisine was – wow – the setting. What a stunning place to dine! To keep abreast of future BOTE suppers, be sure to follow them on Twitter.
We’re really excited about BETA 5, a new chocolate maker/vendor that should be opening up in our neighbourhood this Saturday, October 1st. Here’s what I wrote about it in the paper a few weeks ago, as well as some shots that show owners Adam Chandler and Jess Rosinski hard at work in the space…
Hardcore chocoholics will rejoice at the soon-to-arrive Beta 5 shop, so named after the form-5 beta crystal structure, the most stable form of cocoa butter crystallization which is arrived at with the controlled melting and subsequent cooling of liquid chocolate. It’s a new high quality chocolate company from Adam Chandler and Jess Rosinski, whose business philosophy is of the “do no evil” sort. In this case, that means all of their high quality plantation chocolate will be ethically sourced from France’s storied chocolatier Michel Cluizel, who takes ingredient traceability, land stewardship, and fair labour practices very seriously. I’m told that we can expect plenty of truffles, lots of different types of chocolate covered fruits and nuts, a line of branded chocolate bars and hand-painted chocolates (ie. not done with commercially available transfer sheets). “Our visual aesthetic will be unique,” says Chandler, who once upon a time worked for chef Marc-Andre Choquette at Voya and toiled alongside David Wong at the Fairmont Pacific Rim Hotel. The 4,000sqft production facility will supply hotels and gourmet food shops, and will include a retail front. Unfortunately, when Beta5 opens later this month, it will only be on Saturdays, which is to say don’t budge! I’m quite certain that I was ahead of you in line…
Beta5 | 413 Industrial Avenue | Beta5chocolates.com | Opening October 1st