The GOODS from Beta5
Vancouver, BC | We are looking to bring on a Senior Pastry Cook and a Chocolatier, each with experience and a work ethic that will help them keep pace with our our hard-working team during the upcoming holiday rush. The positions are full-time and permanent. We are accepting resumes from dedicated, professionally trained pastry cooks and chocolatiers with a minimum of one year of professional industry experience, or from recent culinary school graduates who are interested in hard work and a fast-paced learning environment.
We are also looking to hire for our retail operation. We’re looking for someone is capable of sharing their excitement about food, who can recall flavour profiles and ingredients quickly, and who is experienced in fine dining, luxury retail, or hospitality. We are currently accepting resumes from candidates looking for both seasonal retail work (Nov 1 – Dec 24) and permanent full-time work. Resumes for all three positions can be sent to jess [at] beta5chocolates.com.
Six days a week, our customers flood to our little shop, hidden away in the false creek flats between Strathcona and Mount Pleasant. From cream puff super fans and dessert thrill seekers to the chocolate curious, we aim to provide our customers with knowledgeable, tailored customer service. BETA5 Chocolates is the city’s best kept secret for all things dessert. We have been named as one of the Top 10 Chocolate Shops in North America, and our chocolates have received numerous awards, including Gold at the International Chocolate Awards. Read more
The GOODS from Beta5
Vancouver, BC | BETA5 is on the hunt for an Organizational Guru, a Front of House Coordinator, pastry cooks, and chocolatiers. We are an artisanal chocolate and pastry company approaching our second birthday, employing a team of young, creative chocolate and pastry professionals. We are looking for a Full-Time Office Administrator to help us grow in an organized fashion over the long term. Our ideal Organizational Guru will be an experienced and intuitive individual who thrives as an independent self-starter, is highly efficient, and takes all aspects of their work seriously. Throw in flexibility, problem solving skills, and stellar customer relations, and you’ve got our ideal candidate. The position is salaried ($35,000 – $40,000 depending on experience) at 40 Hours, with an increase in hours during peak holiday seasons.
For the Front of House Coordinator, we’re looking for an organized, smart, and food-knowledgeable retail team leader who can effortlessly connect with our broad clientele and take ownership over our retail outlet and customer service standards. The successful candidate will provide exceptional retail customer service, foster an efficient and organized retail environment, and oversee finished packaging tasks as well as the accurate and careful packing of web orders. Details after the jump… Read more
The GOODS from Beta5
Vancouver, BC | BETA5 Chocolates, chosen as one of North America’s Top 10 Chocolatiers in 2012, is on the hunt for driven pastry cooks and chocolatiers. Positions are full-time, with a competitive compensation package. The ideal candidate will have a minimum of one year of relevant experience in a pastry kitchen, and a strong working knowledge of basic recipes and techniques. Please submit your cover letter and resume in confidence firstname.lastname@example.org, before June 30 to apply. Read more
There are a lot of bad things in this world that one can easily get addicted to, and then there’s the smoked salt-dusted maple bacon chocolate caramel bar with roasted almond and nougat made by BETA5 for Meat & Bread. We think it’s hands-down the best chocolate bar being made in Canada right now. If it could be chain smoked, we’d buy a pack and light the hell up. | $3
The GOODS from Beta5
Vancouver, BC | We’re a young and growing team of pastry and chocolate professionals, and we’re looking for packaging staff, cooks, and an energetic and charismatic shopkeeper. For the shopkeeper position, the successful candidate will be confident, reliable, and professional with a sense of humour. Strong communications skills are a must, as is experience in customer service (front of house). We’re looking for a full-time, flexible person who is positive, solutions-oriented; someone who can easily and enthusiastically engage with our customers. Get all the details after the leap… 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)
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.
by Claire Lassam | Presenting Scout’s weekly Food Media Omnibus, a collection of links to the local and international food stories of the day…
Melissa Clarke thinks rainy days call for mushrooms and barley in The New York Times
Disney shuts its controversial fat-fighting heros at Disneyland.
Diva at the Met gets a rave review in The Globe and Mail.
The Smithsonian gives the history of the American Food Truck.
Vancouver Magazine goes to Richmond and eats well.
Thomas Keller gives us a lesson on cooking eggs in the LATimes
The Guardian smokes their own vodka.
Do you read a lot of food blogs? Vote for your favourite in The Homie Awards.
Andrew Morrison gets ready for food safaris in the WE.
Mia Stainsby gets excited about donuts in theVancouver Sun.
One Pot Wonders get facelifts at Saveur.
Bon Appetit talks to the people who are revolutionizing food this year.
En Route talks hot dogs.
Design*sponge makes carrot cake, Brazilian style.
And lastly, at Beta5 we make really good marmalade and so we made a pretty cool video showing how we do it (above).
Claire Lassam is a baker, blogger, and freelance writer based in East Van. She has been cooking and baking her way through the city for nearly five years, working in restaurants ranging from Cioppino’s to Meat & Bread. She currently toils at Beta 5 Chocolates and runs the baking blog Just Something Pretty.