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)
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.