Hastings’ “Chez Christophe” Rolls Out “Revisited” Pumpkin Tarts For Autumn

Chez Christophe is located at 4712 Hastings St. in Burnaby, BC | 604.428.4200 | www.christophe-chocolat.com
Chez Christophe is located at 4712 Hastings St. in Burnaby, BC | 604.428.4200 | www.christophe-chocolat.com

The GOODS from Chez Christophe

Burnaby, BC | Fall is here and so are the pumpkin treats. Burnaby Height’s Chez Christophe, 4712 Hastings Street, has launched its seasonal creation, a “revisited” pumpkin tart, just in time for Thanksgiving and the upcoming holiday season. Using only fresh, local pumpkin, Chef Christophe Bonzon has created an original delicate tart with savoury pumpkin undertones, featuring light cinnamon and dulcey chocolate cream, and topped with spicy gingerbread cubes. Available in single individual servings for $5.50 each or larger party sizes ranging from $16 to $35. To order, contact 604-428-4200. For more information, please visit www.christophe-chocolat.com or click after the jump…



4712 Hastings St, Burnaby, BC, V5C 2K7
Telephone: 604.428.4200 | Email: info [at] christophe-chocolat.com
Web: www.christophe-chocolat.com | Twitter | Facebook | Instagram
Hours: Tuesday-Saturday 8:00am to 6pm | Closed Sunday/Monday


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Key People


Christophe Bonzon, Co-Owner & Executive Pastry Chef
Jess Bonzon, Co-Owner

About Chez Christophe


The story of Chez Christophe is a story of love and passion – your Artisans love for sharing his creations and a little bit of his Swiss origins by introducing you to a small taste of Switzerland. Christophe Bonzon discovered chocolate at the age of ten when he was helping his mother make chocolate truffles as a gift for Christmas. Since then the passion for sweet food never left him. Christophe is a Swiss trained “Confectioner” or in more familiar terms Pastry Chef/Chocolatier. Alongside chocolate another of his passions is creating artistic sculptures with sugar. For the meticulous Christophe, his art lies in “the freedom of creativity and my passion for creating artistic sculptures with sugar and chocolate – the opportunities to transform are endless.”

Christophe’s resumé is studded with a decade full of intense apprenticeships and coursework in the fine art of pastry and chocolate, both in his native Switzerland and in France. Amongst many other institutions he has studied under some of Europe’s grand masters at Zurich’s Chocolate Academy, and at l’Ecole du Grand Chocolat Valrhona in France. Various professional postings followed, including as pastry chef at Confectionary Schneider in Switzerland, followed by Choux Cafe in Western Australia. Christophe worked as an Executive Pastry Chef at one of the finest French Pastry Shops in Perth.

More recently Christophe was the Executive Pastry Chef at the award-winning CinCin Restorante in Vancouver, Canada. Christophe is a firm believer that you are constantly learning throughout your life for the learning curve never ends.

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