The GOODS from Thomas Haas
Vancouver, BC | Chocolatier Thomas Haas is warming up the winter and loading Santa’s sleigh with a collection of Christmas-themed confections, stocking stuffers and baked goods available exclusively at Thomas Haas Chocolates & Patisserie.
For 2016, Haas features an assortment of new handcrafted creations including:
– Rudolph in the Forest or Mr. Snowman — Whimsical festive chocolate treats filled with caramel and chocolate-covered truffle cubes, almonds, hazelnuts and pistachios ($59 each).
– Tannenbaum — A decorative Christmas tree filled with airbrushed truffles and accented with white chocolate snowflakes ($69).
– Truffle Tree — A fun-to-eat chocolate tree decorated with handmade chocolates and truffles and adorned with a white chocolate star ($39/$59).
– Stuffed Santa’s Boot — A chocolate boot filled with chocolate-covered truffle cubes and caramelized almonds, hazelnuts and pistachios and dipped in dark and milk chocolate ($6.50 each or 4 for $24).
– Holiday Tree Barks — White chocolate-pistachio, dark and milk chocolate barks adorned with an assortment of sun-dried fruits and caramelized nuts ($9/$19).
– Chocolate Ornaments — Airbrushed with cocoa butter and filled with an assortment of delicious handmade chocolates and truffles, available in three sizes ($24/$39/$49).
BÛCHE DE NOËL
To celebrate the holiday season, Haas unveils an exclusive limited edition lineup of delicious Bûche de Noël Yule Logs, inspired by eight of his most popular cake flavours — Champagne Truffle, Chestnut Mont Blanc, Chocolate Caramel, Crispy Chocolate Raspberry, Dark Orange Chocolate, Hazelnut Praline, Milk Chocolate Tiramisu and Pistachio Sour Cherry — available for pre-order today for pickup only on Dec. 23 or 24 ($37).
In true Christmas fashion, Haas will also offer his famed Stollen, a delectable traditional German Christmas bread filled with the finest almonds, rum-soaked golden raisins and freshly zested oranges ($19.50/$33).
To make stocking stuffing easy this holiday season, Thomas Haas offers a variety of handmade treats such as Pâte de Fruit, delicate fruit gelées available in raspberry, cassis, pear, passion fruit and lychee flavours ($6); Chewy Caramel, chewy vanilla caramel enrobed in dark chocolate and finished with fleur de sel ($8.50); Chocolate Covered Confections available in Ginger & 61%, Hazelnut & 67%, Almond & 73% and Espresso Beans & 43% ($12.50) or Pistachio & White Matcha ($15); an assortment of 11 Chocolate Bar flavours ($4.90 each/6 for $28) and Lollipops with holiday décor in milk, dark and white chocolate ($2.90 each/5 for $13).
Thomas Haas also offers a wide assortment of Gift Boxes filled with his most popular holiday treats, handmade chocolates, truffles and confections and available as a Signature Gift Box in eight different sizes ($7, two pieces; $12, four pieces; $21, nine pieces; $35, two-tier, 18 pieces; $52, three-tier, 27 pieces; $67, four-tier, 36 pieces; $82, five-tier, 45 pieces; $99, six-tier, 54 pieces); a Signature Round Gift Box in five different sizes ($42, one-tier, 17 pieces; $82, two-tier, 34 pieces; $122, three-tier, 51 pieces; $162, four-tier, 68 pieces; $202, five-tier, 85 pieces); and his trademark Ultimate Gift Box available in small, medium and large sizes ($99/$149/$199), as well as Gift Cards available in a variety of denominations for in-store purchases.
All 2016 Holiday products are available at the two Thomas Haas patisseries in North Vancouver and Kitsilano beginning Nov.17, with a limited selection also available at high-end retailers such as Whole Foods and Urban Fare. A variety of items may also be ordered online at thomashaas.com and shipped across Canada.
North Shore Store | 128-998 Harbourside Drive | North Vancouver, BC V7P 3T2
Phone: 604.924.1847 | Fax: 604.904.7479
Hours: Tuesday – Saturday: 8am – 5:30pm | Sunday & Monday: Closed
Kitsilano Store | 2539 West Broadway | Vancouver, BC V6K 2E9
Phone: 604.736.1848 | Fax: 604.736.1844
Hours: Tuesday – Saturday: 8am – 5:30pm | Sunday & Monday: Closed
About Thomas Haas Chocolates & Patisserie
A fourth-generation pâtissier, Thomas Haas was first introduced to the delicate art of hand-crafting chocolates and pastries in the kitchen of the venerable Café Konditorei Haas that was opened by his great-grandfather in the Black Forest region of Aichhalden, Germany in 1918. Thomas continued his family’s long-standing tradition, apprenticing and working with top chefs in Michelin-starred restaurants across Europe en route to earning his stripes as Konditormeister, or Master Pastry Chef.
In 1995, Thomas was lured to Vancouver in the role of Executive Pastry Chef at the Four Seasons Hotel, where he met his wife Lisa and was twice named a top-three finalist in the prestigious annual North American Pastry Chef of the Year competition in New York City. Thomas took an even larger bite of the Big Apple in 1998, when he moved to New York and, as Executive Pastry Chef, helped famed restaurateur and chef Daniel Boulud launch his flagship eatery Daniel on Manhattan’s Upper East Side. During his tenure, Thomas was singled out as one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art and Design magazines and saw his star further rise when he made several appearances on Martha Stewart Living and other international television shows.
In 2000, the wild nature and scenic beauty of Canada’s West Coast again beckoned to Thomas and Lisa, and the duo returned to Vancouver. In between working as a consultant for a number of elite Vancouver restaurants and hotels, Thomas realized a lifelong dream by methodically building his namesake company from a home-based business occupying one room in his basement into a dynamic and stylish chocolaterie, patisserie and cappuccino bar that launched in North Vancouver in 2004 and quickly became a destination spot for both locals and visitors alike. In 2009, Thomas and Lisa opened a second location to similar rave reviews on West Broadway in the Kitsilano area of Vancouver.
In keeping with family custom, Thomas eschews the notion of assembly lines and mass production, trusting instead in the deft hands of his talented team of pastry chefs and chocolatiers whose finesse and sensitivity is lovingly expressed in each and every hand-spun confection.
To this day, Thomas still carefully selects and sources only the finest, high-quality raw ingredients for his chocolate creations, ranging from B.C. wine, oak barrel-aged maple syrup from Quebec, Tahitian vanilla beans, fresh citrus zest, loose-leaf teas and organic herbs and spices. His cakes and pastries are likewise adorned with authentic accents such as Fraser Valley hazelnuts and berries and Okanagan fruits and infused with fresh-roasted coffee as well as liqueurs from Alsace and the Black Forest region where he once called home.
While Thomas is a world away from his roots in the Haas family café, the values on which he was raised remain ever true: a commitment to excellence driven by a genuine passion for both food and the people he serves.
Awards & Accolades
North American Pastry Chef of the Year competition in New York City finishing in the top three finalists in 1997 and 1998. It was his fabulous desserts and exuberance that drew the famous restaurateur Daniel Boulud to Thomas.
While living in New York (1998 – 2000), Thomas was named one of the TOP TEN Pastry Chefs in America by Chocolatier and Pastry Art and Design magazines and appeared on Martha Stewart Living several times as well as many other international television shows.
In 2001, at the Valrhona National (North America) Pastry Team Championships in Los Angeles, Thomas won FIRST Prize in all categories (Best in Chocolate, Best in Sugar, Best in Table Design and Best Overall).
In 2002, The Vancouver Sun Restaurant Awards awarded Thomas/Senses with BEST Chocolates, BEST Desserts, BEST Croissant and BEST French Pastries.
The Vancouver Magazine awarded Thomas/Diva at the Met with BEST LAST COURSE for the years 2001, 02, 03, 04, 05, and 06.
The Vancouver Magazine has awarded Thomas Haas Patisserie with BEST LAST COURSE for the year 2007 and 2009. Vancouver Magazine awarded Thomas as the PASTRY CHEF OF THE YEAR for the year 2011 and 2013.
Thomas Haas Fine Chocolates was named one of the TOP 20 Artisan Chocolatiers in Chocolatier Magazine’s 20th anniversary issue (Feb/March 2004).
The Chamber of Commerce awarded Thomas Haas Patisserie “Business Person of the Year” in 2006 and the “Service Excellence Award” in 2008.
In 2010, Thomas Haas Chocolates received the TOP 10 CHOCOLATIER IN NORTH AMERICA by Pastry Arts and Design publication.