The GOODS from Chez Christophe

Burnaby, BC | Burnaby’s Christophe Bonzon, owner of Chez Christophe Chocolaterie Patisserie was recently appointed to premium French chocolate Cacao Barry’s prestigious International Ambassadors Club. He joins more than 100 pastry chefs and chocolatiers from over 20 countries with this invitation-only honour, and just the fourteenth Canadian.

“We can proudly announce, that Christophe Bonzon, high skilled pastry and confectionery chef and owner of the pastry shop Chez Christophe in Vancouver, BC, is now part and member of the prestigious Chocolate Ambassadors Club, under the Cacao-Barry brand,” says Philippe Vancayseele, Technical Director, Chocolate Academy Canada. “Due to his high professionalism and trendy approach in the world of chocolate, skilled in taste and balancing ingredients combining Premium Cacao-Barry couvertures, we are convinced Christophe will be a key ambassador to open new opportunities for professional chefs in the near future. A warm welcome to our chefs community!” 

Bonzon trained under some of Europe’s best grand masters at Zurich’s Chocolate Academy and in France. He came away with four out of five awards at the 2015 World Chocolate Masters Canadian Final in Montréal, Quebec, placing second at the podium. He also won Gold at the 2014 International Chocolate Awards World Final for the white chocolate Bonbons Ananas Avocat truffle.

“My love for chocolate and sweets really started when I was just eight-years- old and helping my mom and grandmother make truffles during Christmas,” adds Bonzon, who opened Chez Christophe with his wife Jess Bonzon in 2013 and moved to the current larger location just last year. “It is a passion for me to create wonderful, beautiful, and edible works of art. To be named a Cacao Barry Ambassador is definitely a career milestone. It’s impressive to be part of such a talented group of chefs. But above all, it motivates me to continuously improve and share my experience.”

In this new role, Bonzon is expected to collaborate with other pastry chefs and chocolatiers to influence the world of pastry through innovation, artistry, and technical expertise.

Bonzon recently released his exclusive Halloween sculptures collection, featuring the classic pumpkin, ghost, scarecrow, and Jack-o- Lantern, ranging in price from $2.45 for lollipops to $35.95 for a large Devil Pumpkin. His anticipated holiday collection is expected to launch in November.

For more information, please visit www.christophe-chocolat.com.

DETAILS

4717 Hastings St, Burnaby, BC
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

Gallery

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.